Imported from Instagram

Roasted Cauliflower and Cheddar Soup

Name: Roasted Cauliflower and Cheddar Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 Cauliflower (Large; cut into quarters and then halves, keeping the stalks on); 2 Onions (Medium); 2 Potatoes (Large); 4 Garlic cloves; 1 tbsp Fresh thyme leaves (Plus fresh thyme to serve); 1.5 L Vegetable stock; 200 ml Double cream (Or almond milk); Almond milk (Alternative to double cream; amount not separately specified); 120 g Butter; 120 g Mature cheddar cheese; Olive oil (For drizzling over cauliflower, cooking in the pan, and serving; amount to taste); Chilli oil (For serving; amount to taste); Salt (For roasting and to taste); White pepper (To taste); Lemon juice (A little, to taste); Fresh thyme (For serving); Buttered toast (Plenty, for serving; quantity and toast/butter details not specified)

Recipe by Thom Bateman @chefthombateman · Instagram

Imported by Athanasia Nguyen on SeeMeCook

A creamy, rich soup made with roasted cauliflower, potatoes, mature cheddar, and butter. Roasting the cauliflower deepens its flavor; finish with lemon juice, fresh thyme, and optional chilli oil.

4 servings55 minBritish

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Ingredients

1 Cauliflower (Large; cut into quarters and then halves, keeping the stalks on)
2 Onions (Medium)
2 Potatoes (Large)
4 Garlic cloves
1 tbsp Fresh thyme leaves (Plus fresh thyme to serve)
1.5 L Vegetable stock
200 ml Double cream (Or almond milk)
Almond milk (Alternative to double cream; amount not separately specified)
120 g Butter
120 g Mature cheddar cheese
Olive oil (For drizzling over cauliflower, cooking in the pan, and serving; amount to taste)
Chilli oil (For serving; amount to taste)
Salt (For roasting and to taste)
White pepper (To taste)
Lemon juice (A little, to taste)
Fresh thyme (For serving)
Buttered toast (Plenty, for serving; quantity and toast/butter details not specified)

Steps

1
Heat the oven to 200°C. Slice through the cauliflower, cut it into quarters, then halve each quarter. Keep the stalks attached.
2
Drizzle the cauliflower with olive oil and season with salt. Roast for 20–25 minutes.
3
Heat olive oil in a large pan. Add the onions, potatoes, garlic, and thyme, with a pinch of salt. Cook until the onions are translucent and the vegetables have softened.
4
Pour in the vegetable stock and stir to combine.
5
Add the roasted cauliflower. Cover the pan and cook for 10–15 minutes.
6
Add the double cream, or the almond milk alternative, and stir it into the soup.
7
Transfer the hot soup to a blender, ensuring steam can escape safely so pressure does not build. Blend until smooth, adding the butter gradually in stages, followed by the cheddar until completely smooth.
8
Season to taste with salt, white pepper, and a little lemon juice.
9
Serve with a drizzle of olive oil, chilli oil, fresh thyme, and plenty of buttered toast. The description also mentions “the crisp” as a serving accompaniment but does not specify what it is.

Notes

The source gives no amounts for the oils, salt, white pepper, or lemon juice. The serving reference to “the crisp” is unclear, so no specific ingredient or preparation is supplied for it.