Skip to content

Vegetarian, Classics and bistro fare

Cauliflower soup with comté cheese toasts

Cauliflower soup with comté cheese toasts is a smooth soup for 4, ready in 40 minutes, for €1.40 per person. It's very easy to make, the key is blending the cooked cauliflower thoroughly with the cream for a silky texture. The melted comté toasts turn this simple soup into a full dinner.

A cauliflower soup as smooth as silk, a pinch of nutmeg, and comté cheese toasts to finish it off right.

Cauliflower soup with comté cheese toasts
Total time
40 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Cauliflower simmers slowly in broth with potatoes, then turns into a silky soup once you blend it well with a touch of cream. Nutmeg quietly wakes up a vegetable that often tastes bland, without ever overpowering it. The result is a soup that's mellow, comforting, and completely smooth, with no lumps left behind.

This is the perfect dinner for a fall or winter evening, when the sun sets early and you want comfort without spending hours in the kitchen. The melted comté toasts add personality to this simple soup and win over kids, who love dunking the gooey bread into the hot soup.

The ingredients

4 people

Fruits and vegetables

  • Cauliflower 1
  • Potatoes 250 g
  • Onion 1

Pantry

  • Vegetable brothoften in the pantry 80 cl
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 10 cl
  • Grated comté cheese 100 g
  • Butter 20 g

Bakery

  • Country bread 8 slices

Allergens Lactose, Gluten

The step by step recipe

  1. Cut the cauliflower into florets, peel the potatoes and dice them, finely chop the onion.

    Use the stem too, sliced thin, it's tender.

  2. Sweat the onion in the butter, add the vegetables and the broth, and let it cook. 25 min

    Cover halfway, the cauliflower doesn't need a hard boil.

  3. Blend thoroughly with the cream, nutmeg, salt, and pepper.

    Blend for a while to get a really silky texture.

  4. Top the bread slices with grated comté and broil them. 5 min

    A few drops of olive oil on the cheese give it a nice golden color.

  5. Serve the soup piping hot with the toasts for dipping.

    Gently reheat the soup without boiling it once the cream is added.

Our tips to get it right

  • Pick a cauliflower that's white and firm, without brown spots, it will taste milder once blended.
  • If the soup turns out too thick, thin it with a little warm broth instead of water, to keep the flavor.
  • Grate the comté yourself instead of using pre shredded cheese, it melts better and browns more nicely.

The variations

  • Swap the comté for emmental or gruyère if you don't have comté on hand, it still tastes great.
  • For a richer version, scatter a few crispy bacon bits over the soup right before serving.
  • To go faster with hungry kids, skip the toasts and just serve fresh bread on the side.

What to serve it with

  • A green salad with vinaigrette
  • A warm glass of apple juice
  • Extra homemade croutons

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the cream, which you should only add when reheating. Warm it gently over low heat without letting it boil, to keep its silky texture.

Questions about this dish

Can you make this soup ahead of time?

Yes, make the soup the day before and keep it in the fridge without the cream. Add the cream and reheat gently just before serving with freshly broiled toasts.

Can you replace the heavy cream with something else?

You can use plant based cream or a splash of whole milk for a lighter version. The soup will be slightly less creamy but still tasty.

How do you avoid a soup that's too thin or too thick?

The potatoes give the soup its thickness, so stick to the 250 grams listed. If needed, adjust at the end with a bit more warm broth.

Do kids actually like this soup?

Yes, especially thanks to the melted comté toasts, which kids love dipping into the soup. The smooth, lump free texture also wins over picky eaters.

How long does it take to make a cauliflower soup with melted comté cheese toasts?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a cauliflower soup with melted comté cheese toasts?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cauliflower soup with melted comté cheese toasts cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

Family and bistro classics

See all

Cauliflower recipes

See all