5.0 from 18 votes
Easy Cauliflower Soup
This cheesy, easy Cauliflower Soup recipe is a cozy, nourishing and satisfying meal for chilly days!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8 cups
Calories: 199 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 1 head cauliflower, trimmed and cut into florets
- 1 tablespoon olive oil
- salt and pepper, to taste
- ¼ cup butter
- 1 medium onion, diced
- 3 celery stalks, diced
- 2 large carrots, peeled and diced
- 2 teaspoons minced fresh garlic (about 2 large cloves)
- ¼ cup all-purpose flour
- 1 teaspoon chopped fresh thyme leaves (or ¼ teaspoon dried thyme)
- 4 cups chicken or vegetable broth
- 2 cups milk, at room temperature
- 4 ounces (about 1 cup) grated cheddar cheese (I use Vermont sharp white cheddar)
- ¼ cup Chopped fresh parsley or chives
- Optional garnish: crispy cooked, chopped bacon; chives or parsley
Instructions
- Preheat oven to 400° F. Line a rimmed baking sheet with foil and spray with cooking spray. Place cauliflower florets on the baking sheet, drizzle with olive oil, toss to coat, and season with salt and pepper to taste. Roast cauliflower for about 20-25 minutes, stirring halfway through, until tender and browned.
- Melt butter in a Dutch oven over medium heat. Add the onion, celery and carrots and cook, stirring occasionally, until softened (about 8-10 minutes). Add the garlic and cook, stirring constantly, for 1 more minute. Sprinkle in the flour and thyme; cook for 1 more minute, stirring constantly.
- Gradually add broth and bring to a boil, scraping the browned bits from the bottom of the pan as you stir. Cook until the broth thickens, about 5-7 minutes. Reduce the heat to low, stir in the milk and roasted cauliflower florets. Cook, stirring occasionally, for about 10-15 more minutes, or until the soup is warmed through. Do not let it boil. Remove from heat and stir in the grated cheese and fresh parsley or chives. Stir until the cheese melts. Taste and season with salt and pepper, if necessary. Ladle into bowls and garnish with crispy bacon, if desired.
Cup of Yum
Notes
- Make the soup in advance, allow it to cool completely, and store in an airtight container in the refrigerator for up to 3 days.
- How to Freeze
- If you want to prepare the soup well in advance and store it in the freezer, do not add the milk or cream. Allow the soup to cool completely, package in airtight containers or Ziploc freezer bags, and freeze for up to 3 months. Add the cream to the warm soup just before serving.
Nutrition Information
Serving
1cup
Calories
199kcal
(10%)
Carbohydrates
12g
(4%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
35mg
(12%)
Sodium
624mg
(26%)
Potassium
409mg
(12%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2946IU
(59%)
Vitamin C
35mg
(39%)
Calcium
202mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 199
% Daily Value*
| Serving | 1cup | |
| Calories | 199kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 35mg | 12% |
| Sodium | 624mg | 26% |
| Potassium | 409mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2946IU | 59% |
| Vitamin C | 35mg | 39% |
| Calcium | 202mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.