Cauliflower Bacon Soup with Mustard Cheese Toasties

“Here's a good winter soup that's not hard to make at all. The cheesy toasties on the side are a special treat and if you use Colman's mustard they'll have quite a bite!”

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 2 small onions, chopped
  • 8 slices bacon
  • 3 -4 small potatoes, chopped
  • 1 small cauliflower, cut into florets
  • 1 pint vegetable stock
  • 12 pint milk
  • For the mustard toasties
  • 8 slices French bread
  • 4 tablespoons ready-made mustard (I like Colman's English)
  • 4 ounces gruyere or 4 ounces cheddar cheese, grated
  • salt and pepper


  1. Heat the oil in a large pan.
  2. Add the onion and fry for a couple minutes.
  3. Slice three of the rashers into strips and add to the pan, then stir in the potatoes and cauliflower.
  4. Mix well.
  5. Add the stock and bring to the boil.
  6. Cover and simmer for 15 minutes until the vegetables are tender.
  7. Purée the soup in a blender or food processor, then return to the pan and stir in the milk.
  8. Reheat gently, taste and add salt and pepper.
  9. Meanwhile, grill the remaining bacon until crisp, then cut into small pieces.
  10. Just before you are ready to serve the soup, toast the bread on one side under the grill or in a toaster oven.
  11. Spread the mustard over the untoasted sides and sprinkle with the grated cheese.
  12. Grill again until the cheese is melted and golden.
  13. Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a