Fast Recipes

Cauliflower soup with mustard and Gruyère croûtons

Australian Gourmet Traveller fast recipe for cauliflower soup with mustard and Gruyère croûtons.

By Alice Storey
  • Serves 4
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Cauliflower soup with mustard and Gruyère croûtons
This yummy recipe is inspired by Heidi Swanson’s recipe website 101 Cookbooks.


  • 50 ml olive oil, plus extra to serve
  • 50 gm butter, coarsely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 large Desiree potato, finely chopped
  • 1 kg cauliflower, trimmed into small florets
  • 1.75 litres (7 cups) chicken stock
  • 100 gm grated Gruyère
  • 250 ml (1 cup) milk
Mustard and Gruyère croûtons
  • 30 gm butter, melted
  • 30 ml olive oil
  • 2 tbsp Dijon mustard
  • 2 tbsp grated Gruyère
  • 100 gm day-old sourdough, coarsely torn


  • 1
    Preheat oven to 180C. Heat oil and half the butter in a saucepan over medium heat, add onion, garlic and potato, cover, stir occasionally until onion is tender (5-7 minutes). Add cauliflower and stock, simmer over medium-high heat until potato and cauliflower are very tender (20-25 minutes). Purée until smooth, stir through Gruyère, milk and remaining butter, season to taste, keep warm.
  • 2
    Meanwhile, for mustard and Gruyère croûtons, combine ingredients in a bowl, season to taste, toss to coat. Spread on an oven tray lined with baking paper and bake, shaking occasionally, until golden (5-7 minutes). Scatter over hot soup, serve drizzled with oil.


This recipe is from the June 2011 issue of .

  • undefined: Alice Storey