Cream of Cauliflower Soup with Gruyere Cheese

Cream Of Cauliflower Soup With Gruyere Cheese

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Vicki Butts (lazyme)


From the Four Seasons Hotel, Beverly Hills. This sounds really good.


★★★★★ 1 vote

15 Min
45 Min
Stove Top


  • 2 Tbsp
    vegetable oil
  • 2
    leeks, chopped
  • 1 1/2 c
    onions, chopped
  • 1 1/2 c
    celery, chopped
  • 1 Tbsp
    garlic, crushed
  • 1 Tbsp
    fresh thyme, or 1 tsp dried
  • 3 lb
    cauliflower, small florets
  • 4 c
    chicken broth
  • 1 c
    whipping cream
  • 1 1/2 c
    gruyere cheese, finely grated
  • pinch
  • ·
    chives, finely chopped

How to Make Cream of Cauliflower Soup with Gruyere Cheese


  1. Heat oil in heavy large pot over medium heat. Add leeks, onions, celery, garlic and thyme and saute until onions are translucent, about 10 minutes. Add cauliflower and saute until just soft, about 10 minutes. Add chicken broth. Bring to boil; reduce heat, cover and simmer 16 minutes. Add cream and simmer 15 minutes.
  2. 2. Working in batches, puree soup in blender until smooth. Return soup to pot and bring to simmer. Whisk in Gruyere cheese and cayenne. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle with chives, if desired, and serve.

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About Cream of Cauliflower Soup with Gruyere Cheese

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: UK/Ireland
Other Tag: Quick & Easy

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