Jamie Oliver Cauliflower And Blue Cheese Soup

Jamie Oliver’s Cauliflower and Blue Cheese Soup is another delicious recipe that comes to us straight from his cookbook. This Cauliflower and Blue Cheese Soup is made with cauliflower, blue cheese, bacon for garnish, garlic, and carrots, all blended with a Thermomix hand blender. Serve this jamie oliver cauliflower blue cheese soup as entrée for Courgette Gratin, slow roasted Lamb shoulder or Cottage Pie.

Jamie Oliver Cauliflower And Blue Cheese Soup Ingredients

• 800g cauliflower
• 200g blue cheese
• 4 strips of bacon (for garnish)
• 2 carrots
• 2 sticks celery
• 2 medium onions
• 2 garlic cloves
• 2 tablespoons olive oil
• 2 vegetable bouillon cubes (or chicken)
• Sea salt
• Freshly ground black pepper
• 1 teaspoon English mustard
• Nutmeg (optional)
• 1.875 liters of boiling water

How To Make Jamie Oliver Cauliflower And Blue Cheese Soup

1. Prep the Veggies: Peel and chop the carrots, celery, onions, and garlic. Slice the cauliflower into 1.5cm pieces.
2. Cook the Bacon: In a separate pan, lightly fry 4 strips of bacon until crispy. Set aside for garnish.
3. Start Cooking Veggies: In a large pan over medium heat, add 2 tablespoons of olive oil. Toss in all the prepped veggies and cook for about 10 minutes with the lid slightly open. The carrots should soften but still hold their shape, and the onions should turn lightly golden.
4. Prepare the Cheese: While the veggies are cooking, crumble 200g of blue cheese and set it aside.
5. Make the Broth: Dissolve 2 vegetable bouillon cubes in 1.875 liters of boiling water. Add this broth to the pan with the veggies. Stir well and bring it to a boil. Lower the heat and let it simmer for 10 minutes with the lid on.
6. Blend and Season: Turn off the heat. Add the crumbled blue cheese and a teaspoon of English mustard to the soup. Use a Thermomix hand blender to make the soup smooth. Season with salt and pepper. Optionally, you can grate some nutmeg on top.
7. Garnish and Serve: Crumble the crispy bacon and sprinkle it over the soup before serving.

What To Serve With Cauliflower And Blue Cheese Soup

Pair this rich and tangy Cauliflower and Blue Cheese Soup with a light, crispy salad or a slice of warm, crusty bread. The freshness of the salad and the heartiness of the bread make excellent complements to the robust flavors of the soup.

How To Store Cauliflower And Blue Cheese Soup

In The Fridge:

Transfer the cooled Cauliflower And Blue Cheese Soup to an airtight container and store it in the fridge for up to 3-4 days. Make sure the container is sealed well to maintain the soup’s flavor and freshness.

In The Freezer:

For longer storage, pour the cooled Cauliflower And Blue Cheese Soup into a freezer-safe container or heavy-duty freezer bags. Leave some space at the top for expansion. Seal tightly and store in the freezer for up to 2-3 months.

How To Reheat Cauliflower And Blue Cheese Soup

To reheat, thaw the Cauliflower And Blue Cheese Soup in the fridge overnight if it’s frozen, then transfer it to a saucepan and warm over medium heat, stirring occasionally, until it reaches your desired temperature. If the soup has thickened, you can add a little water or broth to reach your preferred consistency.

Check out More Soup Recipes From Jamie Oliver:

• Jamie Oliver Lentil And Sweet Potato Soup
• Jamie Oliver Thai Coconut Chicken Soup
• Jamie Oliver 30-Minute Tomato Soup Meal