Roasted Cauliflower & Cheddar Soup
User Reviews
4.5
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Course
Main Course, Soup
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Cuisine
Vegetarian, gluten-free
Roasted Cauliflower & Cheddar Soup
Description
This Roasted Cauliflower & Cheddar Soup starts with tossing cauliflower florets and whole garlic cloves in olive oil, seasoned with salt and pepper, and roasting until golden brown. Roasting develops a mild sweetness and slight caramelization in the cauliflower and softens the garlic, enhancing their flavor.
The roasted vegetables are then combined in a pot with sautéed onion and celery, along with vegetable broth, fresh thyme, and rosemary, and simmered until tender. After blending the mixture until smooth, shredded white cheddar cheese is stirred in until melted, enriching the soup with creamy, sharp notes.
The result is a comforting, creamy soup with a roasted aroma, herbaceous undertones, and cheesy finish. It is best served warm and pairs naturally with bread or crispy croutons for added texture. The recipe calls for fresh herbs and careful roasting to enhance flavor without relying on heavy cream or other thickeners.
Ingredients
- 1 cauliflower 1 1/2 pound head, cut into florets
- 3 cloves garlic
- 2 tablespoons olive oil
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 tablespoon olive oil
- 1 onion diced, medium
- 2 celery diced, ribs
- 3 1/2 cups vegetable broth
- 2 teaspoons thyme chopped fresh
- 1 tablespoon rosemary chopped, fresh
- 1/2 cup White Cheddar Cheese shredded
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- 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.
- 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.
- 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 soup with crusty bread or homemade croutons.
User Reviews
Overall Rating
4.5
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