Gordon Ramsay's 'ultimate comfort' soup is silky and couldn't be easier to make

As the colder months roll in, there's nothing more satisfying than a bowl of warm, comforting soup.

If you're in search of something hearty yet simple, Gordon Ramsay's cauliflower soup is a fantastic choice. Described as "comforting, quick, and super simple to make," this creamy, silky dish is perfect for those who want something filling and delicious without too much fuss in the kitchen.

Made with humble ingredients like cauliflower, potato, and onion, this soup gets its richness from a cream-based stock. The recipe is perfect for a quick lunch or a light dinner, and it can easily be made in one pot. Ramsay's cauliflower soup is an ideal pick for a cosy night in, the Express .

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Here's how you can make Ramsay's silky cauliflower soup at home:

Ingredients

Soup

• 1 large or 2 medium cauliflower(s), about 1.2kg

• 25g butter

• 1 tbsp olive oil

• 1 large potato, about 250g, peeled and roughly chopped

• 1 onion, peeled and chopped

• 1.2 litres chicken or vegetable stock

• 400ml whole milk

• 100ml double cream

Croutons (optional)

• 2 tbsp olive oil or goose fat

• 2 slices day-old country-style bread, about 50g, cut into cubes

Instructions

Remove the stalk from the cauliflower and cut into florets.

Heat the butter and olive oil in a large saucepan before adding in the cauliflower florets, potato and onion. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured.

Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer. Now simmer, uncovered, for 10–15 minutes until all of the vegetables are soft.

Add the cream and purée using blender until smooth.

For the croûtons, heat the olive oil in a frying pan over a medium heat. Add the bread cubes and fry until golden and crisp, flipping frequently for an even cook.

Drain on kitchen paper and sprinkle with a dash of sea salt.

Return the soup to a clean pan to reheat.

Pour into bowls and optionally garnish with a drizzle of truffle oil and a few croûtons on top. Serve immediately.