Roasted Cauliflower Soup with Cheddar
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Cauliflower soup is a perfect weeknight meal when you’re craving a bowl of creamy soup. The sharp cheddar adds great flavor and extra creaminess.
Take flavorful roasted cauliflower and blend it with sharp white cheddar to create this luxuriously smooth and creamy soup. I think you could call this a comfort food. Certainly you may call it a delicious soup!
And since I live in Michigan where spring IS NEVER COMING, we’ll be eating soup until the cows come home. It’s so cold all the time!
PS: If you love the cauliflower and cheese combination, try my Parmesan roasted cauliflower.
Cauliflower soup is souper easy to make (ha.ha.ha. — this is what being stuck inside does to me). And since it’s against my personal moral code to eat cauliflower without first roasting it, that is obviously a necessary step.
Actually, I felt like such a fraud writing that – it might be a bit of an exaggeration. I ate steamed/boiled frozen cauliflower tonight. I was tired. Sometimes a lady just has to dump a bag of frozen veggies into a pan of hot water and get dinner on the table as quickly and easily as possible. Today was one of those days.
But I much prefer cauliflower roasted, as I do most vegetables. I actually have a list of over 40 ways to roast vegetables. Check it out if you haven’t seen it yet. Have you tried roasting sweet potatoes, or roasted broccoli, or roasted carrots, just to name a few? So good!
Roasting the cauliflower before pureeing it into the soup adds a great depth of flavor. While it isn’t completely required, it is very very very much required. I mean…recommended.
Curl up with a blanket and a mug of this cauliflower soup — it’s going to be winter forever.
And ever.
Searching for more soup recipes?
I’ll share some of our family favorites with you! Try:
- Carrot Ginger Soup (vegan and Whole30)
- Split Pea Soup (vegetarian/vegan option, too)
- 15 Bean Soup with Ham (or without, if you prefer)
- Instant Pot Chicken Noodle Soup
- Instant Pot Tomato Soup
- Butternut Squash Soup with Bacon
- Red Lentil Soup (with surprise ingredient)
- Copycat Panera Squash Soup (more healthy, though)
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 1 head of cauliflower (about 2 pounds, untrimmed)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt, more to taste
- ¼ teaspoon coarse ground black pepper, more to taste
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion (1 medium onion)
- 2 cloves garlic, minced
- 4 cups low sodium chicken or vegetable broth
- ⅛ teaspoon cayenne pepper, optional
- salt and pepper to taste
- Optional garnishes (choose 1 or 2): fresh chopped chives, fresh sliced green onions, chili crunch oil, extra roasted cauliflower, shredded white cheddar cheese, or red pepper flakes
Instructions
- Preheat oven to 425ºF.
- Wash cauliflower and cut into bite-size florets. Dry well.
- Place cauliflower on a rimmed baking sheet and drizzle with olive oil; sprinkle with salt and pepper. Toss to coat cauliflower with seasonings, and then arrange in a single layer. Place in oven and roast for 30 minutes or until browned and tender, stirring halfway through cooking time.
- When the cauliflower is almost done, begin the rest of the soup. Melt butter in a large saucepan over medium heat. Add onions and cook while stirring until translucent, about 5 minutes. Add garlic and continue to cook for 1 minute, stirring.
- Add the roasted cauliflower and broth. Bring to a boil , reduce to simmer. Simmer until cauliflower is very soft (about 10 minutes).
- Purée soup with an immersion blender until very smooth. Alternatively, carefully transfer soup to a blender in 2 to 3 batch batches and purée until smooth, returning the soup to the saucepan.
- Add cayenne, if desired, check seasonings, and add more water if necessary to adjust the consistency of the soup. Keep soup warm over very low heat until ready to serve.
- Serve immediately or cool and store in an airtight container in the fridge for 2 to 3 days.
- Garnish with sliced green onions or chives or a swirl of chili oil.
Notes
- To make soup vegan, use olive oil or vegan butter instead of butter.
- To store, cool soup slightly and store in an airtight container in the fridge for 2 to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Kimberly says
Can you freeze the Cauliflower soup and the copy Panera squash soup.?My family doesn’t eat it only me.
Rachel Gurk says
I think they would both definitely freeze well, thanks for asking!
Susan says
This soup is delicious! I made it for the first time this evening and my husband and I both love it. I make soup frequently beginning this time of year, so this will be something I make regularly.
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment!
Kristine @ Kristine's Kitchen says
I agree with you about the roasted vegetables- something magical happens while they are in that oven! This soup looks great. It’s hard to resist anything with white cheddar in it!
Rachel @ Itty Bitty Ivie says
Yummm that sounds perfect for the cold day here. An immersion blender is definitely on my lists of things to get.
ATasteOfMadness says
This looks so good! I am loving the sound of roasted cauliflower, yum!
denise says
sounds tasty and a reason to use my immersion blender
DessertForTwo says
Seriously, when is the snow going to melt? We are only weeks away from spring, and I still don’t believe it’s ever coming. Until then, I’ll eat cheesy soup with you :)
Meagan @ A Zesty Bite says
I would love to warm up with this cauliflower soup. I ate way too much this past weekend and this would be a good detox recipe.
Paul D Noble says
I disagree with your husband, I love this soup. My problem is I don’t like to use my blender just for me. I just must be getting lazy.
Rachel Gurk says
Do you have an immersion blender? I love mine!
Ali | Gimme Some Oven says
Looks SOUPER delicious! :)
Taylor @ Food Faith Fitness says
Roasted cauliflower = yum. Raw = yuck (unless I pile 2x my bodyweight in Ranch dressing on it.)
I love cauliflower with cheddar, especially one big bowl o’ comfort! Pinned!
Kim | Just For Clicks says
I am SO with you…. I will ONLY eat cauliflower if it’s roasted first….. And, umm since we are apparently in the winter that will never end, soup is SO needed. Pinning this one now! Have a great start to your week.