Roasted Cauliflower & Cheddar Soup

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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

This creamy cauliflower soup is rich and creamy...without any cream!
4.75 from 8 votes

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

Instructions

  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 theΒ soup with crusty bread or homemade croutons.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I made this soup today after viewing the recipe last night. It is pretty good — just wondering if this soup can be frozen?

  2. I made this for dinner this week and it was great! The whole family liked it. Mine was not a nice white color due to the deep color of my veggie broth but it was still good!

  3. This soup is amazing. Made it tonight, my family and I LOVE it. I used smoked white cheddar though, had a after taste of smokiness πŸ™‚

  4. My friend made cauliflower soup the other day for our dinner and I was surprised by how much I loved it! I’m sure your version is amazing as well, so I’m not surprised Josh loved it!

  5. This is going in the recipe box–cauliflower is one of the few vegetables my kids will reliably eat, and my toddler just recently started enjoying soup. My husband used to hate cauliflower as well, but when I started pureeing it for our first baby, he tasted it and was one over by its sweet, nutty taste. Maybe pureeing is the secret for getting cauliflower haters to come around!

  6. This is my second try at cauliflower soup and I love your recipe! My question is what brand of broth do you use or is it homemade? I use Pacific organic brand but its so dark my soup is not white! It taste good and the soup is just for me so I don’t mind, but would be nice to have a white cauliflower soup.

  7. We are cauliflower fans in my house so I went out and bought an immersion blender just to make this soup – YUM!! My husband and 20 month old loved it too! Thanks!

  8. This looks delicious. My family like a chunky soup and I was wondering if I could maybe puree just half of the soup in order to get the desired thickness/creaminess but mix it back in with the remaining veggie chunks?

  9. I made this soup 3 days ago and I had to re-make it again today! My 2 teenage daughters LOVED IT! We three girls have decided to embrace the vegetarian lifestyle after going meat free several days a week last year. This year we have decided to go all the way and eliminate meat all together from our diets. This soup fits the bill and will be checking out more of your recipes online! Thank you!

  10. I made this soup tonight and it was amazing! Instead of the white cheddar, I used a cup of medium cheddar (because that’s what was in my fridge πŸ™‚ then topped it with parmesan crostinis . YUM! Thank you!!!

  11. This soup was wonderful. we used some homemade vegetable stock and just regular cheddar since we didn’t have sharp. it was tasty. definitely will be repeated!

  12. This was a delightful soup! Never would I thought that I nor my family would ever eat cauliflower soup! My husband was the most skeptical but when he smelled it cooking he said it smelled marvelous ! Thanks for posting a wonderful winter soup!

  13. I was so glad to see this recipe because I had been craving cauliflower but did not know what to do with it other than roast it. I had never had cauliflower soup before this. It is delicious and I love that there is no cream or butter in the recipe.

  14. I made this today and it is delicious. I didn’t have fresh thyme so I just used dried and it still had great flavor! Thanks!

  15. I just made this last night. It takes a bit of time but was well worth it!!! And my husband also loved it. I made my own croutons to go along with it.

    Thanks!

  16. I made this soup last night. This was the best soup I have ever made. I even made it lighter by using Cabot’s 50% less fat white cheddar and it was awesome. Thanks for sharing.

  17. 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

  18. 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!

  19. 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.

  20. 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 πŸ™‚ thanks for this one!

  21. 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!

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