Easy Cauliflower Soup
User Reviews
5
Easy Cauliflower Soup
Description
The Easy Cauliflower Soup begins by roasting cauliflower florets with olive oil, salt, and pepper until tender and lightly browned at 400°F. Separately, diced onion, celery, carrots, and minced garlic are sautéed in butter until softened. A sprinkle of flour and thyme thickens the base while adding gentle herbal aroma.
Adding chicken or vegetable broth and milk creates a smooth liquid, which is combined with the roasted cauliflower and simmered gently to blend flavors without boiling. The final stir-in of sharp Vermont white cheddar cheese enriches the soup with creamy texture and tangy depth. Fresh parsley and chives brighten the flavor, while optional crispy chopped bacon adds a smoky crunch on top.
This soup is suitable as a warming starter or light main dish and pairs well with crusty bread or simple sandwiches for an easy meal. Its smooth creaminess and depth of roasted cauliflower flavor make it satisfying yet not heavy.
The soup can be prepared ahead and refrigerated up to three days. For longer storage, omit the milk or cream before freezing and add it back when reheating to maintain texture.
Ingredients
- 1 cauliflower trimmed and cut into florets from head
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- ¼ cup butter
- 1 onion medium, diced
- 3 celery diced stalks
- 2 carrot large, peeled and diced
- 2 teaspoons garlic about 2 large cloves, minced, fresh
- ¼ cup all-purpose flour
- 1 teaspoon thyme or ¼ teaspoon dried thyme, chopped fresh leaves
- 4 cups chicken broth or vegetable broth
- 2 cups milk at room temperature
- 4 ounces cheddar cheese I use Vermont sharp white cheddar, grated, about 1 cup
- ¼ cup parsley chopped, fresh, or chives
- Bacon optional garnish, bacon cooked and chopped
- chive
- 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.
Notes
- Make the soup ahead and refrigerate in an airtight container for up to 3 days.
- To freeze, omit milk or cream before freezing; add them fresh when reheating.
- Freeze soup for up to 3 months in airtight containers or freezer bags.
- Add cream or milk only to warmed soup to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 199 kcal
% 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.
User Reviews
Overall Rating
5
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