Roasted Cauliflower & Cheddar Soup
Updated March 26, 2019
I am lucky Josh likes vegetables since I am a vegetarian. He doesn’t mind if meat doesn’t make an appearance at the dinner table. And if he is in the mood for some meat, he will make it himself to go with whatever we are having. I am also lucky he can cook:)
Cauliflower is the one vegetable that Josh can’t stand. No matter how many times I try to convince him it is fabulous, he always turns up his nose…until I made Roasted Cauliflower & Cheddar Soup.
I wasn’t expecting Josh to eat this soup, but to my surprise, he said he would try it. I had to feel his forehead to make sure he wasn’t sick. He didn’t have a fever and seemed fine, so I ladled the Roasted Cauliflower & Cheddar Soup into a bowl for him. I nearly fainted when he said he liked it. I told him it wouldn’t hurt my feelings if he didn’t want to eat it, but he devoured the entire bowl.
This soup is buttery and creamy…without any butter or cream. The roasted cauliflower is rich and filling, but without all of the calories. I did add a little white cheddar cheese to the soup for extra flavor. I used aged white cheddar which is a stronger cheese, so I didn’t have to use as much. I seasoned the soup with fresh thyme and rosemary.
This simple soup is perfect for a cold January day. I like to serve this soup with a salad and crusty bread or homemade croutons.
Even if you don’t like cauliflower, you should try this Roasted Cauliflower & Cheddar Soup. Josh liked it and he detests the white vegetable. I am still in shock he not only ate it, but LIKED it. And Caleb LOVED it. This soup is his favorite so far! I couldn’t feed him the soup fast enough.
If you are looking for a nutritious soup to start the new year, make this Roasted Cauliflower & Cheddar Soup. It’s a good one!
Looking for more healthy recipes? Check out our post on 75 Healthy Recipes to Kick Off 2013.
Roasted Cauliflower & Cheddar Soup
Ingredients
- 1 1 ½ pound head of cauliflower, cut into florets
- 3 cloves garlic
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 celery ribs diced
- 3 1/2 cups vegetable broth
- 2 teaspoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1/2 cup shredded white cheddar cheese
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F. In a large bowl, toss the cauliflower and garlic cloves in the olive oil until well coated. Season with salt and pepper, to taste. Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.
- Heat the olive oil in a large sauce pan over medium heat, add the onion and celery and saute until tender, about 5-7 minutes. Chop up the roasted garlic. Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.
- Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Add the cheddar cheese and stir until melted. Season with salt and pepper and remove from heat. Ladle the soup into bowls and serve warm. We like to serve the soup with crusty bread or homemade croutons.
Have you tried this recipe?
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I’m making this right now since our garden is overflowing with cauliflower. I was wondering if I could freeze this or if it’s not all used have it tomorrow as well. Haven’t had any yet, but it smells SO GOOD!
Looks delish!!! Any idea on the calories???
Delicious! I substituted half the liquid for chicken stock and the other half for a can of beer. So yummy! Thanks
Great website you two have here. Thank you for the help. I’m a mom of two (adult children) and grandma, of now 3 boys. I have forgotten my way around the kitchen a bit.
As the days get colder I am searching for intersting ways to make creamy soups that don’t get heavy with the cream. This is a great recipe! And your site looks great too, by the way….!
Thank you!
I just made this soup this afternoon. I did a few substitutions. Since I had no thyme, in it’s place I used dried oregano, basil, and a little poultry seasoning. Also, I used 4 cups of water and 2 “Not-chick’n” bouillon cubes. I purchased a cheddar & gruyere blend block of cheese from Trader Joe’s and that melted wonderfully (I may or may not have used way more than 1 cup of cheese). hehe 🙂 Good hearty, healthy soup. Thanks for your recipe.
I made your soup tonight. Used your ingredients. How did you get yours to turn out white? Vegetable broth, whether homemade or store bought, is a varying shade of amber. My soup was an unappealing beige.
If you do it right cauliflower can mimic potatoes. I sub 1/2 cauliflower in potato soups, and ib
YUM-MO!! We had “Snowmageddon” here in Texas (we got less than .5 of ice, but ya know), so I got as close as I could to following this recipe without a trip to the store. Some minor substitutions (chicken broth instead of veggie, sharp cheddar instead of white, etc.), but still a hands-down winner. Got rave reviews from both my hubby and my hard-core anti-cauliflower 5-year-old (She said it was even better than her favorite go-to restaurant—and it has a playground!). 🙂 Thank you, and well done!! Will follow it verbatim next time.
I didn’t know you’re a vegetarian! I’m a vegetarian too! Anyway, roasted cauliflower is my favorite vegetable, but I’ve never tried it as a soup… I will have to give this one a try.
I love this soup!!!! I have a big batch of it in my freezer so it’s perfect when I don’t feel like cooking for work.
This Roasted Cauliflower & Cheddar Soup looks so delicious! Just might be what’s for dinner tonight…was wondering what to do with the cauliflower I have in the fridge! Thanks for posting the recipe!
Saw this recipe today, had most of the ingredients in the kitchen and it’s now simmering on the stove. It’s excellent! I used Italian Seasoning instead of the rosemary and thyme.
that head of cauliflower in the fridge has been waiting for this recipe! His purpose is found! Can’t wait to try this….delicious and relatively healthy!
Made this for dinner tonight… It was great! We’ll for sure be making it again!
Love this soup! Just made it for 35 people, and it was a hit!
Yay!!
I used a young gouda that I had on hand. It was delicious. Thanks for sharing!!
Just went searching for a recipe for roasted cauliflower soup. Yours was the first to come up so I decided to give it a try. Delicious!! Thanks!
Amazing! Made two batches, one for a sick friend and one for my family. Everyone loves it! Win win all around!
Love this delicious and easy soup! I think the recipe is perfect as is. It is one of my daughter’s favorite soups.
Yay! Glad she likes it!
This is the most delicious soup. It’s a heartier soup than I expected and each bite you want to savor before swallowing…mmm…good!
Thanks! So happy you like it!
This soup is fantastic! Hearty and creamy and just wonderfully rich. I added croutons, but it needs next to nothing with the rosemary and thyme!
I notice in eon #3 you are serving “bread: with crusty bread.
I assume this is a typo and should be serving soup with crusty bread. Looks like go use for cauliflower/
Fixed:)
Is is my all-time fav recipe! I make it once a month. Everyone always asks where I got the recipe and I point them here. Just such a flavorful and filling soup!!
Nutrition information, please.
This recipe was really good! It felt a bit heavy on the thyme but otherwise I really really enjoyed it! Is it possible to substitute dry herbs for the fresh ones because it would be a lot more affordable? if so, do the measurements need to be adjusted?
I made this last year and absolutely loved it. I was wondering if you have ever made it in an instapot and if that would affect how you make it? I am wanting to make it again but will need to double it and do not have a pot big enough, but I do have an instapot.
Just finished TWO bowls. Fantastic. This is why I have their cookbook. I know every recipe will be a winner. Thank you so much.
I love this recipe and have made it a couple of times! But, I am watching what I eat…do you have the nutritional information? Or at least how big a serving size is and how many this serves? Thanks!
So easy to make and absolutely delicious! Used fresh thyme ad rosemary from my little garden which made it even better!!
The amount of cauliflower-seems to be an error? Looks like great soup! Thank you!
As promised I made this. I got 5 servings but I had a smaller head of cauliflower
I used 30 c non flavored almond milk, and I blended 1 1/2 cups and stirred it back into the pot and held out the cheese till serving.
This was delicious.
Glad you loved it!