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Creamy Cauliflower and Gruyere Soup

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“Another wonderful soup recipe out of Kitchen Seasons Cookbook by Ross Dobson.”

Ingredients Nutrition

  • 2 tablespoons butter
  • 1 onion, roughly chopped
  • 1 celery rib, chopped
  • 1 small cauliflower, about 2lbs, cut into small pieces
  • 3 quarts vegetables or 3 quarts chicken stock
  • 1 cup heavy cream
  • 2 cups gruyere cheese, grated (plus extra for serving)
  • sea salt & freshly ground black pepper
  • chopped parsley, and toasted wholewheat bread to serve


  1. Heat the butter in a saucepan over high heat. Add the onion and celery and cook for 5 minutes, until the onion has softened but not browned.
  2. Add the cauliflower pieces and stock and bring to a boil. Allow to boil for 25-30 minutes, until the cauliflower is really soft and breaking up in the stock.
  3. Transfer the mixture to a food processor or blender and process the mixture in batches until smooth. Return the puree to a clean saucepan. Add the cream and cheese and cook over low heat, stirring constantly, until the cheese has all smoothly melted into the soup.
  4. Season to taste with a little sea salt and black pepper. Serve sprinkled with chopped parsley and extra gruyere, with buttered wholewheat toast on the side.

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