Our famous Thermomix Cauliflower Soup is so deliciously healthy and creamy. Made from just 5 basic ingredients and ready to eat in just 30 minutes. A family favourite winter soup recipe!
For the past few years our Thermomix Cauliflower Soup recipe has been by far one of our most popular soup recipes!
Not only is it super healthy and deliciously creamy (without any cream or milk needed!), it's also incredibly quick to prepare and cook.
In fact, dinner will be on the table in just 30 minutes... and everyone is guaranteed to love it!
Why You're Going To Love Thermomix Cauliflower Soup
This quick and easy Thermomix Cauliflower Soup recipe couldn't be any easier to make... or eat!
- 30 Minute Dinner - From start to finish, this soup will be on the table and ready to eat in just 30 minutes. Perfect for those busy weeknights!
- Vegetarian Option - Omit the crispy bacon on top for a delicious meat-free meal.
- Creamy (without any cream or milk!) - You wont believe that this recipe contains absolutely NO cream or milk at all! The creaminess comes from the pureed cauliflower making it a healthy and low fat alternative.
- Freezer-Friendly - Pop any leftovers in the freezer for up to 3 months.
What You Need
Just 5 basic ingredients are needed to make our classic Thermomix Cauliflower Soup:
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full method.
- cauliflower - use a 1kg of cauliflower (equivalent to approximately 1 large cauliflower). Chop into florets before using.
- parmesan - grated parmesan gives this creamy cauliflower soup a delicious flavour.
- vegetable stock liquid - use a store-bought vegetable chicken stock or make your own by adding 1 teaspoon of chicken stock powder to every 1 cup of water (I like the Vegeta brand the best). Alternatively, you can use your own homemade chicken stock paste.
- butter - a small amount of butter is used to add to the creaminess of the pureed cauflower.
- optional - crispy bacon pieces - for serving. These can be omitted for a vegetarian option.
Step By Step Instructions
Just a few simple steps are needed to make this classic soup:
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full method.
Step 1 - Grate The Parmesan
Finely grate the parmesan cheese in the Thermomix bowl.
Pour into a seperate bowl and set aside until needed.
Step 2 - Cook
Place the cauliflower and vegetable stock into the Themomix bowl.
Season with salt and pepper.
IMPORTANT NOTE: Do NOT exceed the MAX line at any stage. Use less liquid stock if you are nearing the MAX line.
Cook for 25 minutes. Remove the MC before cooking, but place the rice basket over the whole to catch any splatters.
Step 3 - Puree
Add the butter then allow the soup to cool slightly before pureeing (do not attempt to puree while the soup is very hot as this can be dangerous).
Step 4 - Add The Parmesan
Add half of the parmesan cheese and mix through the pureed soup.
Serve with crispy bacon (optional).
Expert Tips & FAQ
It's important that you never exceed the MAX line. If you're nearing the line, simply omit the excess liquid stock you have.
Remove the lid and allow the soup to cool for a few minutes before replacing the lid and pureeing. Start off on Speed 1 before very slowly increasing to Speed 6. If the machine starts to shudder or shake, go back down to Speed 1 and increase ever so slightly.
Store this soup in an airtight container in the fridge for up to 3 days.
Freeze in an airtight container for up to 3 months.
Related Recipes
There's no doubt that you just can't beat a healthy and nutritious soup on a cold wintery day!
Here's a few more of our favourite Thermomix soup recipes:
- Potato & Leek Soup - this thick and hearty soup is delicious served with our homemade sourdough bread.
- Chicken, Corn & Noodle Soup - an absolute favourite with the kids! This is a fun take on a Chinese take-out style egg drop soup with the addition of 2 minute noodles.
- Sweet Potato Soup & Pumpkin Soup - A classic pumpkin soup with the tasty sweet potato twist!
Thermomix Dinners Cookbooks
If you hadn't already guessed, we LOVE simple family dinners that you can cook in your Thermomix!
Thermomix Cauliflower Soup
Equipment
- Thermomix
Ingredients
- 60 g parmesan cheese
- 850 g vegetable stock liquid
- 1 kg cauliflower cut into small florets (approximately 1 large cauliflower)
- sea salt and pepper to season
- 20 g butter
- crispy fried bacon optional
Instructions
- Place the parmesan cheese into the TM bowl and grate on Speed 10 for 10 seconds. Set aside.
- Place the chopped cauliflower and vegetable stock into the Thermomix bowl (there's no need to clean it after the parmesan).
- Season with salt and pepper.
- Cook for 25 minutes, 100 degrees, Speed 1.
- Remove the lid and add the butter to the Thermomix bowl.
- Allow the soup to cool for a few minutes before replacing the lid and pureeing. Start off on Speed 1 before very slowly increasing to Speed 6. If the machine starts to shudder or shake, go back down to Speed 1 and increase ever so slightly.
- Add half of the parmesan cheese and mix for a further 30 seconds on Speed 8.
- Serve the soup with crispy bacon pieces (optional) and the remaining parmesan cheese.
Scarlet says
Lovely. Easy. Yummy. Thumbs up!!
Paul says
So simple, yet so yummy.
Vanessa says
Absolutely delicious! Even my husband who does not like soups, especially for dinner said it was great. Thanks!
Frogdancer Jones says
Grew a cauli and left it too long. It's no good for cauliflower cheese but perfect for soup!
This was delicious, thanks so much.
I used chicken stock instead of bacon pieces.
Lucy says
Fantastic!!
Sue de says
So yummy! My adult don doesn’t eat veggies but this soup he can’t get enough of!
Lucy says
Fantastic!!
Crystal says
This was so delicious and quick to make! We used frozen cauliflower florets. Even without cheese, it is so tasty! Thank you for the recipe.
Lucy says
That's great!!
Laurent says
Good stuff ??
Terry says
Delicious and creamy. One of our favourites
Lucy says
Im so happy to hear that!
Kaylene says
Loved this! A whole cauli cut up was 850g for me, so I used 500ml Campbell’s vege stock, 30g Parmesan 20g butter, salt and pepper.
Perfect just like that - the extra Parmesan and bacon made it too salty and it really did have a lovely flavour as it was. Kids loved it too! Thanks!!
Lucy Mathieson says
Fantastic!!!
Nicki says
Yummo! Loved it.
Eileen Taylor says
Just followed the Thermomix Cauliflower Soup recipe. Very, very disappointed. We are having to throw the whole batch out.
Unable to eat it extremely salty. It stated 850 g vegetable stock. Only used a quarter of that amount. There must be a mistake in that recipe because even the amount I put in was far too salty. I didn’t even add salt only pepper.
Lucy Mathieson says
Hi Eileen, did you use store-bought liquid stock? If so, 850g should definitely have been fine (without being too salty). If you make your own liquid stock, we recommend 1 level tsp of powder per 250g of water (as per the instructions on the powder). We make this all the time and have never found it to be too salty.
Sheelagh says
This is a delicious soup. My cauli was just over 500g so I halved everything except the butter! Even without bacon, which I love, it's super creamy and delicious ?
Emma says
Hi...wondering if this would freeze ok?
Lucy Mathieson says
It sure does!
Emma says
Awesome..thanks!
Ini says
Hi ladies! If I use the thermomix vegetable stock concentrate how much (maybe in tablespoons?) should I dilute in water for the required 850 grams of vegetable stock?
Lucy says
Hi Ini, I would use 1 - 2 tbs 🙂
Emmy-Catherine says
1-2tbl spoons in 850 of water?
Lucy Mathieson says
Yes 🙂
Milly says
Amazing creamy & delicious soup, highly recommened doing batches of cauliflower & using turbo button as it fills the Thermie jug to top if cauli not cut up really small.
Lucy says
Thank you so much!