Baked Cauliflower Cheese Soup Recipe

Ingredients for Baked Cauliflower Cheese Soup

• 1 large head of cauliflower (cut into florets)
• 4 cups of milk
• Light Cream
• 2 bay leaves
• Unsalted Butter
• 1 medium onion (chopped)
• Plain Flour
• Vegetable Stock
• Gruyere
• a pinch of freshly grated nutmeg

How to Make Baked Cauliflower Cheese Soup

1. Place 1 large head of cauliflower (cut into florets) in a large saucepan with 4 cups of milk, 1 cup of heavy cream, and 2 bay leaves. Simmer over low heat for 20-25 minutes, or until cauliflower is very tender.
2. Strain the soup, reserving the milk mixture and discarding the bay leaves.
3. Wipe the saucepan clean. Melt 4 tablespoons of butter over medium-low heat. Add 1 medium onion (chopped) and cook for 5 minutes, or until softened. Stir in 4 tablespoons of all-purpose flour and cook for 1 minute, creating a roux.
4. Gradually whisk in 4 cups of chicken or vegetable stock and the reserved milk mixture. Cook for 1-2 minutes, or until slightly thickened.
5. Add the cooked cauliflower, 300g Gruyère cheese (or cheddar, or a mix), 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of freshly grated nutmeg. Stir until the cheese is melted and the soup is smooth.
6. Preheat oven to 220°C (425°F).
7. Divide the soup among 6 oven-safe bowls. Sprinkle the remaining cheese (about 50g) over each bowl.
8. Place the bowls in a roasting pan. Pour enough hot water into the pan to come halfway up the sides of the bowls (this creates a water bath for even baking).
9. Bake for 10-15 minutes, or until the cheese is bubbling and golden brown.