A hearty, creamy and healthy Thermomix Cauliflower soup is everything you could ask for when you need a tasty, warming meal in winter.
The thick and creamy texture is from nothing more than cauliflower that's been perfectly cooked and blended in your Thermomix; there's no need for cream!
A simple and tasty soup is easy to make into a family-friendly meal by simply adding some soft and fluffy homemade bread rolls, or savoury muffins.
Vegetable savoury muffins make a perfect accompaniment to Thermomix Cauliflower Soup for a meat-free meal day, and bump up the veggie intake as well! Healthy ham, cheese and zucchini muffins are also delicious to serve alongside this soup.
Why You're Going to Love This Thermomix Soup
Using your Thermomix to make soups means no time spent standing and stirring, it's quick and easy to get dinner cooked, especially with minimal prep needed!
- Quick and easy - once you've chopped the cauliflower, there's very little else for you to do as your Thermomix takes care of the rest!
- One-bowl recipe - you can add your ingredients straight into the Thermomix mixing bowl as you prepare them, making 'clean up' simple and easy too.
- Kid friendly - the addition of parmesan takes cauliflower to a whole new level of yum!
- Low in all the right things - low carb, low fat, low calories, but high on taste and healthy too!
What You Need
There are just four main ingredients in my Thermomix Cauliflower Soup recipe - that's it! Tastes so creamy, but no cream required....
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Parmesan cheese - adds a lot of flavour to a savoury dish. You can either buy it in a block and grate it yourself in the Thermomix, or buy it already finely grated. It is important to use the fresh cheese from the refrigerated section for this recipe. See the FAQ section below for dairy-free substitute suggestions.
- Vegetable stock liquid - a good quality, shop-bought liquid stock will be perfectly fine to use, or if you prefer to make your own Thermomix vegetable stock concentrate, you can dilute this to make your own liquid stock. The ratio is 1 tablespoon of concentrate for every 500ml of water.
- Cauliflower - I use 1 large cauliflower that weighs approximately 1 kg.
- Butter - in a savoury recipe, using either salted or unsalted butter will be perfectly fine. You can simply adjust your seasoning as needed.
- Salt and pepper - season to your liking!
Equipment Required
This recipe uses the Thermomix to cook and blend the cauliflower into a thick and hearty soup.
- Thermomix machine - this recipe is suitable for use in all Thermomix models - the TM31, TM5 and TM6, as well as all other thermal cookers too.
- Kitchen basics such as a chopping board and knife to wash and prepare the cauliflower.
- Frying pan - (optional) this is only required if you would like to add some crispy bacon pieces to serve on top.
Step By Step Instructions
Your Thermomix Cauliflower Soup will be ready to set and forget with nothing more than minimal preparation!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Grate The Parmesan
If using a block of parmesan rather than pre-shredded, grate this first for 10 seconds, Speed 8, and set aside for later. Otherwise, skip to Step 2.
Step 2 - Prepare Soup Ingredients
Add the liquid stock, cauliflower florets and seasoning to the Thermomix mixing bowl.
Make sure that you do not fill past the MAX line.
Assemble the lid, without the Measuring Cup (MC).
If you are using a TM6, replace the MC with the splash guard during cooking to prevent any of the liquid escaping the MC hole. If you are using a TM31, TM5, or another brand of thermal cooker, use the simmering basket to cover the MC hole.
Step 3 - Set And Forget
Cook for 25 minutes, 100 degrees, Speed 1.
Check the cauliflower florets to make sure they are really soft.
Add the butter to the Thermomix mixing bowl.
Step 4 - Blend Until Creamy And Smooth
Please read the Safety Tips For Blending Hot Soup!
Pureé the soup by increasing the speed gradually to Speed 8.
Add half of the grated parmesan, and blend in for 30 seconds, Speed 8.
Step 5 - Serve
Garnish with the remaining parmesan, and crispy bacon pieces if desired, before serving.
Safety Tips For Blending Hot Soup
IMPORTANT: There are a few important safety tips when blending hot soups in the Thermomix.
The first is to cool the soup for a few minutes before blending. It is always safer to blend it once it's slightly cooler, and reheat if necessary.
The second is to always make sure the MC is in place, securely, without holding it on with your hand.
The third, is to increase the speed gradually until you get to the higher speeds.
FAQ's
To make this dairy-free, Parmesan cheese can be substituted with nutritional yeast flakes or a vegan parmesan. Substitute the butter with a dairy-free spread like Nuttelex.
Even though you cook and blend the cauliflower in the Thermomix, smaller florets will cook faster. The cauliflower needs to be really soft to make the soup as creamy as possible.
Yes! Just use my conventional method Cauliflower Soup recipe that you can find here.
Expert Tips
- Storing - this Thermomix cauliflower soup can be stored in an airtight container in the fridge for up to 2 days.
- Freezing - this soup can be frozen, in an airtight container, for up to 3 months.
More Hearty & Healthy Thermomix Soups
If you're looking for more wholesome recipes, you can browse my entire collection of Thermomix recipes here.
These are some of the other delicious vegetable soups that you can make with your Thermomix too!
Thermomix Cauliflower Soup
Ingredients
- 60 g parmesan cheese
- 1000 g vegetable stock liquid
- 1 kg cauliflower cut into small florets (approx 1 large cauliflower)
- sea salt and pepper to season
- 20 g butter
- 150 g bacon optional, fried until crispy
Instructions
Thermomix Method
- Place the parmesan cheese into the Thermomix bowl and grate for 10 seconds, Speed 8. Set aside.
- Place the vegetable stock and chopped cauliflower into the Thermomix bowl, taking care to not fill past the MAX line. Season with salt and pepper.
- Assemble the lid with the splash guard (TM6) or the simmering basket on top (TM31, TM5, other thermal cookers).
- Cook for 25 minutes, 100 degrees, Speed 1.
- Add the butter to the Thermomix bowl and pureé for 2 minutes on Speed 8 (slowly increasing speed) or until completely smooth and creamy.
- Add half of the parmesan cheese and mix for a further 30 seconds on Speed 8.
- Optional: serve the soup with crispy bacon pieces and the remaining parmesan cheese.
Notes
- To make this dairy-free, Parmesan cheese can be substituted with nutritional yeast flakes or a vegan parmesan. Substitute the butter with a dairy-free spread like Nuttelex.
- Chop the cauliflower into small florets. Even though you will cook and blend the cauliflower in the Thermomix, smaller florets will cook faster. The cauliflower needs to be really soft, to make the soup as creamy as possible.
- When adding the cauliflower and stock liquid to the Thermomix bowl, do not go past the max fill line.
- Very slowly increase the speed when pureeing the soup. If the machine starts to shake, turn the speed down and very slowly increase.
- This soup can be stored in an airtight container in the fridge for up to 2 days.
- Alternatively, it can be frozen for up to 3 months.
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