Roasted Cauliflower Cheddar Soup

Three white bowls of cauliflower soup garnished with roasted cauliflower and parsley with a pink linen and spoons

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.

Prep Time 15

Cook Time 45

Total Time 45

Servings servings

Calories 351kcal

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

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!

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