Two Peas and Their Pod

Roasted Cauliflower & Cheddar Soup

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

Yield: Serves 4-6

This creamy cauliflower soup is rich and creamy...without any cream!

Ingredients:

1 ( 1 1/2 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

Directions:

1. 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.

2. 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.

3. 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 bread with crusty bread or homemade croutons.

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125 Responses to “Roasted Cauliflower & Cheddar Soup”

  1. 86
    momof3 — February 11, 2013 @ 1:17 pm

    Im on a special kidney diet, so I adjusted the soup to those specifications(no black pepper,no celery, less/different herbs) and it was wonderful! I also roasted the garlic to add some extra flavor. Thanks for sharing

  2. 87
    momof3 — February 11, 2013 @ 1:18 pm

    Im on a special kidney diet, so I adjusted the soup to those specifications(no black pepper,no celery, less/different herbs) and it was wonderful! I also roasted the garlic to add some extra flavor. Thanks for sharing!

  3. 88
    Sara — February 11, 2013 @ 3:53 pm

    Just made this today.. turned out delicious! Thanks a bunches for the recipe :)

  4. 89
    Sheri C — February 13, 2013 @ 10:49 pm

    Delicious!! I gave up meat for Lent, so I will be referencing your wonderful recipes a lot!

  5. 90
    Janet — February 17, 2013 @ 9:29 am

    I make a similar soup but don’t bother roasting. I cook the cauliflower in chicken broth instead of vegetable broth. saute the onion and celery in a little evoo and add. Also I use yellow low fat shredded cheddar. Gives it a nicer color, I think. Good hot or cold in the summer. Also freezes well. A staple of my freezer.

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  7. 91
    Des — February 24, 2013 @ 1:35 am

    Yum! I just bought a head of cauliflower and now I know what I am going to do with it!.

  8. 92
    Carrie P — February 27, 2013 @ 8:29 pm

    Absolutely delicious – a hit with my non-veggie lovin’ fiancee!

  9. 93
    Christine M — March 1, 2013 @ 7:17 am

    Very yummy and hearty. The kids didn’t like it but we certainly did!

  10. 94
    Jessica C — March 3, 2013 @ 7:10 pm

    Tried this in my new Cuisinart Blend and Cook soup maker! Forgot to get celery at the store (darnit!) but was still good! added some red pepper flakes for spice. To finish it off, we added home made croutons and a little sprinkle of Feta cheese :) thanks for this one!

    • Two Peas replied: — March 3rd, 2013 @ 7:51 pm

      Glad you enjoyed the soup!

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  12. 95
    kelly @ sass & veracity — April 11, 2013 @ 8:18 am

    We love cauliflower, but you are so right — cauliflower soup has such a lovely, mild flavor. Nice, lighter version of a classic soup — I’ll have to try it with cheddar next time!

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  14. 96
    Amanda — May 30, 2013 @ 11:43 am

    I LOVE this soup! I’ve made it 3 times already in the last 2 months and wow! And it’s HEALTHY! Mine always comes out darker because of the brand of stock I use, but that doesn’t bother me any!

    Thanks so much! I’ve fallen in love with your blog!

    • Two Peas replied: — May 30th, 2013 @ 11:44 am

      I am so glad you like the soup!

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  16. 97
    Amy — July 22, 2013 @ 6:04 pm

    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!

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  20. 98
    Hannah — October 13, 2013 @ 2:53 am

    Looks delish!!! Any idea on the calories???

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  22. 99
    Jill — October 21, 2013 @ 5:50 pm

    Delicious! I substituted half the liquid for chicken stock and the other half for a can of beer. So yummy! Thanks

  23. 100
    Leeann — October 24, 2013 @ 7:24 pm

    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.

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  30. 101
    Broni — November 25, 2013 @ 10:22 am

    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….!

    • Two Peas replied: — November 26th, 2013 @ 12:03 pm

      Thank you!

  31. 102
    Emily — December 3, 2013 @ 12:55 pm

    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.

  32. 103
    Harry — December 16, 2013 @ 7:14 pm

    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.

  33. 104
    Laurie f — December 27, 2013 @ 7:19 pm

    If you do it right cauliflower can mimic potatoes. I sub 1/2 cauliflower in potato soups, and ib

  34. 105
    VivGal — January 24, 2014 @ 4:03 pm

    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.

  35. 106

    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.

  36. 107
    Em — March 19, 2014 @ 3:22 pm

    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.

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