Roasted Cauliflower Soup
Roasted Cauliflower Cheese Soup is a flavorful and comforting soup that’s not too heavy. Full of roasted cauliflower and creamy cheddar cheese, this creamy soup is perfect for a chilly day. Makes 6 servings.
This post contains affiliate links.
2024 Update: This recipe was originally shared in February 2015. The recipe has been updated, and the post includes new photos, as well as more tips and tricks. I hope you love this comforting dish!
You know those days that are just terrible, horrible, very bad and no good whatsoever?
We all have ’em, and I had a doozy the other week that involved spending an excessive amount of time on the phone with our internet provider.
This Roasted Cauliflower Cheddar Soup is the kind of dish you want on a terrible, horrible, very bad, no good day.
It’s the kind of soup I needed after that fateful day and throughout soup season.
Why I love this recipe:
This easy Cauliflower Soup recipe is comforting and cheesy without being so rich that you cannot enjoy more than a few bites. It’s a vegetarian soup, so you can share it with lots of friends.
The cauliflower is roasted beautifully before the golden brown roasted florets are added to the soup, which has a veggie broth base.
The overall taste is creamy and cauliflower-forward. Which means the cheese adds lovely flavor, but it’s not overwhelming or so cheesy that you cannot taste this favorite cruciferous veggie.
Also, it’s ready in less than an hour, which is a massive win in my book considering the fact that dinnertime is a struggle since weeknights are busy.
We like to serve this Creamy Cauliflower Soup with crusty bread and fresh herbs for a little pop… but the world is your oyster with this. (I can see some crumbled bacon on top being utterly delicious if you’re not vegetarian.)
This recipe was originally adapted from from the Roasted Broccoli-Swiss Soup in Jessica Merchant’s Seriously Delish, but it has changed so much over the years that it doesn’t look anything like the original…
More easy soup recipes to try: Rotisserie Chicken Noodle Soup | Slow Cooker Baked Potato Soup | Instant Pot Gumbo | Roasted Butternut Squash Soup | Easy Broccoli Cheddar Soup
What you need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
- Sheet pan or a large baking sheet
- Dutch oven or a large pot
- Box grater
- A regular blender or immersion blender
- Ladle
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
You’ll also need to grab the following ingredients:
- Cauliflower — you can purchase a large head of cauliflower or you can grab a bag of cauliflower florets. Either works.
- Extra virgin olive oil — or another neutral oil, like avocado oil
- Kosher salt — or another medium-grain salt, like sea salt. I do not recommend table salt because it is saltier than kosher.
- Black pepper — I like to grind my own on top of my dishes, but you can use ground black pepper from the store
- Unsalted butter — to add some lovely creaminess and flavor to the vegetables. You may use salted butter, but keep in mind that you’ll need to use a lighter hand with the salt.
- Yellow onion — or a white onion. You need a large one. I do not recommend using a purple onion.
- Garlic — you’ll need a few cloves. I like to peel and chop them myself, but the pre-minced kind works in a pinch.
- All-purpose flour — this is used as a binder and thickener for the soup. There is no replacement. I have not tried this with a gluten-free flour blend.
- Vegetable broth — or chicken broth, if you’re not concerned about this soup being vegetarian
- Half and half — I like that this is thicker than whole milk but thinner than heavy cream. It adds a nice creaminess to the soup without weighing it down. I do not recommend using a nondairy milk, like coconut milk.
- White cheddar cheese — or another sharp cheddar cheese that you prefer. If you use an orange cheddar cheese, it will change the color of the soup.
How to make Roasted Cauliflower Soup
Prepare. Preheat the oven to 375°F.
Season the cauliflower florets. Toss them in olive oil and season with salt, pepper and paprika.
Transfer to a rimmed baking sheet in a single layer. (You may line the pan with parchment paper, but it’s not necessary.)
Bake the cauliflower in the preheated oven until fork tender.
If you want to read more on how to roast cauliflower, check out my Oven Roasted Cauliflower post. 🙂
DID YOU KNOW?
This roasting time will depend on how large your cauliflower florets are. The smaller you cut them, the faster they cook through.
Melt the butter in a large Dutch oven on the stovetop. Add the rest of the olive oil.
Add the chopped onion and garlic to the hot oil/butter mixture. Cook until softened.
Sprinkle the flour on top of the onion and garlic. Stir until it coats the veggies.
Cook for a few minutes so the flour begins to thicken and darken slightly into a color of a blonde roux.
Pour in the vegetable stock, and bring to a boil.
When the soup comes to a boil, turn the heat down to a simmer.
Pour in the half and half, and stir to combine, then turn off the heat.
Sprinkle in the cheese and all of the roasted cauliflower except a scant cup. Give it a taste and add additional salt and pepper, if necessary.
Use an immersion blender (stick blender) or a classic blender to blend the soup until smooth.
Divide the soup between bowls. Garnish with the remaining roasted cauliflower and a sprinkle of fresh parsley.
Enjoy!
How to store and freeze leftovers:
Store the leftover soup in an airtight container in the refrigerator. It will keep for 3-4 days.
Reheat in the microwave in 30-second bursts until warmed through.
You can freeze the leftover soup in a freezer-safe container. It should last for up to 3 months in the freezer. Let it defrost in the fridge before reheating in the microwave.
Erin’s Easy Entertaining Tips
Entertaining with soup is one of my favorite things because you only have one thing to prepare, and everyone loves a comforting bowl of soup in the wintertime.
This Roasted Cauliflower Soup recipe is also excellent because it’s a vegetarian soup, so you can share it with more friends.
Here are some things I would do if I were sharing this soup:
- Make it in advance. Since you can reheat this soup easily, I would make it early, keep it in the fridge and then reheat in the Dutch oven on low heat before serving.
- Serve it with fun mix-ins. We added additional roasted cauliflower as a garnish to our soup here, but you can add other ingredients, too.
- Don’t forget a dipper! We love bread in our household. Grab a baguette from a local bakery or the store… or make something like Cheddar Biscuits or Cheddar and Herb Beer Bread for everyone to enjoy alongside their soup.
Frequently Asked Questions
We add flour to our veggie mixture near the beginning of the cooking process to make a roux that thickens our soup. If yours is still too thin, I’d consider making a slurry with cornstarch and room temperature water and drizzling a little into the soup to thicken it.
We loved the mild and cauliflower-forward taste of this soup. If you think it needs more flavor, feel free to add a pinch of red pepper flakes for heat or some more salt and pepper or some more paprika.
Here’s how you can make it:
Roasted Cauliflower Cheddar Soup
Ingredients
Roasted Cauliflower
- 1 large cauliflower about 1 ½ lbs. or 6 cups chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
- ¼ teaspoon sweet paprika
Soup
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion about 2 cups diced
- 4 garlic cloves minced
- ¼ cup all-purpose flour 30g
- 4 cups vegetable stock 32 oz.
- ½ cup half and half
- 8 oz. extra sharp white cheddar cheese shredded
- Roasted Cauliflower recipe above
- Kosher salt and freshly ground black pepper to taste
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- Preheat the oven to 375°F.
- Toss the cauliflower florets in the olive oil and season with salt, pepper and paprika. Place on a rimmed baking sheet.
- Bake the cauliflower in the preheated oven for 25-35 minutes, or until fork tender. (This time will depend on how large your cauliflower florets are. The smaller you cut them down, the quicker they bake.)
- While the cauliflower bakes, place a large Dutch oven over medium heat. Melt the butter in the pan, then pour in the olive oil.
- Add the chopped onion and garlic to the hot oil/butter mixture. Cook until softened, about 2-3 minutes.
- Add the flour to the onion and garlic. Stir until it coats the veggies. Cook for 2-3 minutes so the flour begins to thicken and darken slightly into a color similar to a blonde roux.
- Pour in the vegetables stock, and bring to a boil.
- When the soup is boiling, turn the heat down to a simmer. Pour in the half and half, and give it a good stir.
- Turn off the heat. Stir in the cheese and all of the roasted cauliflower except a scant cup. Give it a taste and season with salt and pepper, if necessary.
- Blend the soup until smooth. (I used an immersion blender, but you can do this in an actual blender, too.)
- Divide the soup between bowls. Garnish with the remaining roasted cauliflower and a sprinkling of fresh parsley. Enjoy!
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Thought those biscuits looked familiar! I feel like cheese, soup, and carbs are the only way to fight a bad day. I think I would’ve given up long before you did and just immediately taken a nap when I saw my internet was out, followed up by this soup 😉
Ha! Yes! There is a reason why they look familiar, and I cannot believe I’m just now getting around to sharing this recipe. Feels like it was FOREVER ago when I shared the biscuits at your blog!
You’re right: Cheese, soup and carbs are the only way to fight a bad day. Naps are also good for those, too!