Gordon Ramsay's cream of cauliflower soup recipe

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Gordon Ramsay's cream of cauliflower soup is a creamy and comforting soup. As a starter to a three-course Christmas menu, you only need a small portion...

Gordon Ramsay's cream of cauliflower soup
  • healthy
Serves8
SkillEasy
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories269 Kcal13%
Sugar8.6 g10%
Fat16.9 g24%
Saturated Fat7.8 g39%
Salt1.42 g
Protein10.5 g21%
Carbohydrates19.9 g8%
Salt1.42 g

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

WEIGHT CONVERTER

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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. 

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Gordon Ramsay is a celebrity multi-Michelin starred chef. Born who in Scotland, he has restaurants all over the world including the UK, France, Singapore, Hong Kong and the United States. He’s a proud father-of-five (opens in new tab) and many of his recipes are particularly suited to if you’re entertaining for your family or a group of friends. He trained with some of the world’s most renowned chefs including Albert Roux, Marco Pierre White and Guy Savoy and opened his first restaurant, Restaurant Gordon Ramsay, in 1998.