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Roasted Cauliflower & Cheddar Soup
4.5 from 69 votes

Roasted Cauliflower & Cheddar Soup

Roasted Cauliflower & Cheddar Soup is a creamy, smooth soup made by roasting cauliflower and garlic before simmering them with vegetable broth, onion, celery, and fresh herbs. The addition of white cheddar cheese gives the soup a tangy creaminess. This soup has a roasted depth of flavor and velvety texture, achieved through blending. Its savory profile and warm consistency make it ideal for comforting lunches or dinners, especially when paired with crusty bread or croutons.

Course: Main Course, Soup
Cuisine: Vegetarian, gluten-free

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

    Cup of Yum
  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 soup with crusty bread or homemade croutons.