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Cream of cauliflower soup with garlic toast

Australian Gourmet Traveller recipe for cream of cauliflower soup with garlic toast.

By Alice Storey & Emma Knowles
  • 30 mins preparation
  • 1 hr cooking
  • Serves 6 - 8
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Cream of cauliflower soup with garlic toast
The soup and garlic butter can be made a day ahead, so this is a fantastic midweek winter meal. Leftover garlic butter will keep refrigerated for two weeks. If you like your soup thinner, add extra stock.


  • 50 gm butter, coarsely chopped
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 leek (white part only), thinly sliced
  • 3 garlic cloves, finely chopped
  • 800 gm cauliflower, cut into florets
  • 1.25 litres chicken stock (5 cups)
  • 150 ml milk
  • 50 gm Gruyère, coarsely grated
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
Garlic toast
  • 150 gm butter, softened
  • 40 gm parmesan, finely grated
  • 3 garlic cloves, finely chopped
  • 2 tbsp each coarsely chopped flat-leaf parsley, chives and thyme
  • 12 thin slices of baguette
  • 2 tbsp extra-virgin olive oil


  • 1
    Heat butter and oil in a large saucepan over medium heat. Add onion, leek and garlic and stir occasionally until tender (7-10 minutes). Add cauliflower, stir to coat in butter, add stock and simmer until very tender (40-45 minutes). Add milk, bring to the simmer, then purée in a blender until very smooth. Stir in Gruyère, crème fraîche and mustard, season to taste and keep warm.
  • 2
    Meanwhile, for garlic toast, preheat grill to high. Process butter, parmesan, garlic and herbs in a food processor until smooth and season to taste. Place baguette slices on a baking tray, drizzle with oil, season to taste and grill, turning once, until golden (1-2 minutes). Spread with garlic butter and serve hot with cauliflower soup.


Drink Suggestion: Full-bodied chardonnay. Drink suggestion by Max Allen