I remember the first time I made Jamie Oliver’s Cauliflower Cheese Soup-it was one of those moments where everything just clicked. I was trying to make something comforting, something I could curl up with on a cold evening. The idea of cauliflower cheese is already a winner, but as a soup? It’s like a warm hug in a bowl.
Jamie Oliver’s version of this classic is so rich, creamy, and flavorful. It’s simple, but it feels like something special. I’ve made it dozens of times since that first try. It’s one of those recipes you keep coming back to because it’s reliable, easy, and always hits the spot.
Jamie Oliver’s Cauliflower Cheese Soup Recipe
Jamie’s recipe for Cauliflower Cheese Soup is genius in its simplicity. It combines a few basic ingredients-like cauliflower, onions, and cheese-with some strategic seasoning and the right technique. The result is a deeply comforting dish that’s so creamy and cheesy, it feels like an indulgence without being too heavy.
What makes this soup stand out is the balance of flavors. The cauliflower is mild, yet rich, and the cheese adds just the right amount of sharpness. Plus, it’s so easy to make! Whether you’re cooking for yourself or serving a crowd, this soup will impress.
Ingredients Needed
Let’s talk about the ingredients. If you’re like me, you love recipes that don’t require a grocery haul-this one is that kind of recipe. Here’s what you’ll need:
- Cauliflower: The star of the show. Fresh cauliflower works best, as you’ll want that lovely texture when blended.
- Onion: A medium-sized onion brings sweetness and depth to the soup.
- Garlic: Garlic adds a bit of warmth and depth.
- Vegetable stock: This adds a savory base to your soup without being overpowering.
- Milk: For creaminess, and to help blend everything into a silky-smooth texture.
- Cheddar cheese: A good sharp cheddar gives this soup its signature flavor.
- Butter: For sautéing the onions and garlic. It adds richness to the soup.
- Salt & Pepper: To taste.
- Olive oil: For sautéing the cauliflower and adding extra flavor.
- Fresh herbs (optional): A little thyme or bay leaf can add a fragrant touch to the soup.
How To Make Jamie Oliver’s Cauliflower Cheese Soup
Making this soup is straightforward, but it’s all about building layers of flavor. Here’s how I usually go about it:
- Prep the vegetables: Chop the onion, garlic, and cauliflower into small chunks. This helps them cook faster and blend more easily later.
- Sauté the aromatics: In a large pot, heat a drizzle of olive oil and a knob of butter over medium heat. Add the onions and garlic. Cook them gently until they’re soft and translucent. This step is important because it brings out the natural sweetness of the onions.
- Cook the cauliflower: Add the cauliflower florets to the pot, then cook for a few minutes until they start to soften. I love this stage because the cauliflower starts to smell amazing as it cooks in the butter and oil.
- Add stock and milk: Pour in the vegetable stock, followed by the milk. Bring the mixture to a gentle boil. Let it simmer for about 20 minutes or until the cauliflower is soft and tender. The soup will start to smell incredible at this point.
- Blend the soup: Once the cauliflower is cooked, I like to use an immersion blender right in the pot to blend everything into a smooth, velvety texture. If you don’t have an immersion blender, you can transfer it in batches to a regular blender.
- Add the cheese: Once the soup is smooth, stir in the grated cheddar cheese. Let it melt into the soup until it’s creamy and smooth. Season with salt and pepper to taste. If you’re feeling extra indulgent, you can even add more cheese!
- Serve and enjoy: Ladle the soup into bowls, and if you like, garnish with a little extra cheese, fresh herbs, or even a drizzle of cream for added richness.
Ingredient Science Spotlight
Each ingredient in this soup plays an important role in both flavor and texture. Here’s a breakdown of some of the science behind it:
- Cauliflower: This veggie is high in fiber and low in calories, but it also has a natural sweetness that balances out the sharpness of the cheese. When cooked, it breaks down and becomes tender, creating a smooth base for the soup.
- Cheddar cheese: The cheese is what gives this soup its creamy, umami-filled richness. The fat in the cheese helps create that velvety texture. The sharper the cheddar, the more complex the flavor.
- Milk: The milk helps to create a smoother texture and adds richness without being too heavy. The proteins in the milk emulsify with the fat from the cheese and butter, helping to create a luscious consistency.
- Vegetable stock: Stock is the base that carries the flavors of the soup. It’s rich in minerals and adds a depth of umami without being as heavy as using something like cream.
Expert Tips
Over time, I’ve learned a few tricks that take this recipe from great to exceptional:
- Roast the cauliflower: If you want a deeper, caramelized flavor, try roasting the cauliflower in the oven before adding it to the pot. The caramelization adds a rich, nutty flavor to the soup.
- Use full-fat milk: For extra creaminess, use full-fat milk. It makes the soup more luxurious, but if you’re looking for a lighter version, you can always go for 2% or skim milk.
- Add a squeeze of lemon: A little squeeze of fresh lemon juice at the end brightens up the soup and balances the richness of the cheese.
- Fresh herbs: I love throwing in a few sprigs of thyme while the soup simmers. It gives the soup a fresh, herbal note that cuts through the richness.
Recipe Variations
If you’re feeling adventurous, there are plenty of ways to switch up Jamie’s recipe:
- Add bacon: Crispy bacon bits sprinkled on top make a perfect crunchy contrast to the creamy soup.
- Use different cheeses: Try mixing in a bit of Gruyère, parmesan, or even blue cheese for a unique twist.
- Spices: A pinch of nutmeg or mustard powder can give the soup a little extra kick.
- Make it vegan: Swap the butter for olive oil and use a plant-based milk like almond or oat milk. Vegan cheese can be used for the cheesy flavor, though it won’t melt as perfectly as dairy cheese.
Final Words
Jamie Oliver’s Cauliflower Cheese Soup has a way of making you feel cozy and content. It’s simple, but packed with flavor. Whether you’re serving it on a weeknight or for a special occasion, it’s always a crowd-pleaser.
The beauty of this soup is in how versatile it is. You can customize it to suit your tastes, or just stick to the classic recipe for a dish that always satisfies. Plus, it’s easy to make-perfect for busy days when you want something comforting and hearty.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Cauliflower Cheese Soup?
You will need cauliflower, onions, garlic, vegetable stock, cheddar cheese, and a few seasonings like mustard powder and nutmeg.
How Long Does It Take To Make Jamie Oliver’s Cauliflower Cheese Soup?
It typically takes about 45 minutes to an hour, depending on your prep and cooking time.
Can I Make Jamie Oliver’s Cauliflower Cheese Soup Ahead Of Time?
Yes, you can make it ahead. Just let it cool, store it in the fridge, and reheat when you’re ready to serve.