Cauliflower and Gruyére Cheese Soup Recipe

Cauliflower and Gruyére Cheese Soup

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  • 1 brown onion, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 large head of cauliflower, roughly chopped – 2 potatos, cubed
  • 6 cups chicken stock
  • 1/2 cup grated Gruyére cheese
  • White or black truffle oil (for drizzling)
  • Parmesan shavings (to serve)

How to make Cauliflower and Gruyére Cheese Soup

  1. Sauté onion in a large soup pot for about five minutes or until tender.

  2. Add the potato and cauliflower and cook, stirring until well coated in the oil and onion mixture.

  3. Add the chicken stock and bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20-30 minutes.

  4. Puree 3/4 of the soup in a processor or blender. Return to same pan and bring to a simmer. Season with salt and cracked pepper.

  5. Ladle soup into bowls. Sprinkle with parmesan cheese shavings, drizzle with truffle oil and serve with crusty bread.

  • nazjena
    nazjena says

    This is so easy and delicious! You can also add crispy bacon or proscuitto for extra kick... and Pasta Dura is the perfect partner, just heat it slightly in the oven first so the butter melts. YUM!

  • yongfook
    yongfook says

    looks amazing!

  • dubow
    dubow says

    wonderful picture! looks delicious!

  • Roberto
    Roberto says

    That is what I call a soup! great job...

  • yehting
    yehting says

    This is so good! if i don't have truffle oil on hand, any suggestion? :)

  • Paperboy
    Paperboy says

    Hey, sounds tasty, but what happened to the gruyere cheese?

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