Ingredients for Baked Cauliflower Cheese Soup
- 1 large head cauliflower
- 4 cups milk
- 1 cup heavy cream
- 2 bay leaves
- 4 tablespoons butter
- 1 medium onion, chopped
- 4 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 350g Gruyere cheese
- pinch freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Baked Cauliflower Cheese Soup
- 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.
- Strain the soup, reserving the milk mixture and discarding the bay leaves.
- 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.
- Gradually whisk in 4 cups of chicken or vegetable stock and the reserved milk mixture. Cook for 1-2 minutes, or until slightly thickened.
- 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.
- Preheat oven to 220°C (425°F).
- Divide the soup among 6 oven-safe bowls. Sprinkle the remaining cheese (about 50g) over each bowl.
- 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).
- Bake for 10-15 minutes, or until the cheese is bubbling and golden brown.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
17g
Fat
130g
Carbs
6g
