Gordon Ramsay’s cream of cauliflower soup recipe

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serves: 8
Skill: easy
Cost: cheap

Nutrition per portion

RDA
Calories 269 kCal 13%
Fat 16.9g 24%
  -  Saturates 7.8g 39%
Carbohydrates 19.9g 13%
  -  of which Sugars 8.6g 10%
Protein 10.5g 21%
Salt 1.42g 24%
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  • Gordon Ramsay’s cauliflower soup is comforting, quick and super easy to make. 

    This cauliflower soup is ideal if you’re looking for a filling lunch alternative. It brings together cauliflower, potato, onion and rich cream based stock to make a soup that will keep you full throughout the day. Always serve piping hot with a couple of cob loaf slices on the side. This soup also works on its own as a brilliant go-to starter to accompany a Sunday roast, as flavours match perfectly. Both delicious and nutritious, this is a classic recipe by world-renowned chef Gordon Ramsay.

    Ingredients

    • 1 large or 2 medium cauliflower(s), about 1.2kg
    • 25g butter
    • 1 tbsp olive oil
    • 1 large potato, about 250g, peeled and roughly chopped
    • 1 onion, peeled and chopped
    • 1.2 litres chicken or vegetable stock
    • 400ml whole milk
    • 100ml double cream
    • Croûtons
    • 2 tbsp olive oil or goose fat
    • 2 slices day-old country-style bread, about 50g, cut into cubes
    • To finish
    • Truffle-infused oil, to drizzle

    Method

    • Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured.

    • Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer. Now simmer, uncovered, for 10–15 minutes until all of the vegetables are soft. Add the cream and purée the soup using a freestanding or handheld stick blender until smooth.

    • For the croûtons, heat the olive oil or goose fat in a frying pan over a medium heat. Add the bread cubes and fry until golden and crisp, turning frequently. Drain on kitchen paper and sprinkle with a little sea salt.

    • Return the soup to a clean pan, check the seasoning and reheat gently. Ladle into warmed bowls, drizzle over with a little truffle oil and scatter a few croûtons on top. Serve immediately.

    Tips for making cauliflower soup:

    For a special touch, drizzle truffle-infused oil over the top. This can be bought from most supermarkets. Although it may cost a little more than standard olive oil, it’s certainly worth it. 

    You might also like…
    Gordon Ramsay’s brussel sprouts with pancetta
    Gordon Ramsay’s roast beef fillet
    Low carb recipes

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