5.0 from 123 votes
Roasted Cauliflower Cheddar Soup
Roasted Cauliflower Cheese Soup is a flavorful and comforting soup that's not too heavy. Full of roasted cauliflower and creamy cheddar cheese, this creamy soup is perfect for a chilly day.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 351 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Roasted Cauliflower
- 1 large cauliflower about 1 ½ lbs. or 6 cups chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon sweet paprika
Soup
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion about 2 cups diced
- 4 garlic cloves minced
- ¼ cup all-purpose flour 30g
- 4 cups vegetable stock 32 oz.
- ½ cup half and half
- 8 oz. extra sharp white cheddar cheese shredded
- Roasted Cauliflower recipe above
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F.
- Toss the cauliflower florets in the olive oil and season with salt, pepper and paprika. Place on a rimmed baking sheet.
- Bake the cauliflower in the preheated oven for 25-35 minutes, or until fork tender. (This time will depend on how large your cauliflower florets are. The smaller you cut them down, the quicker they bake.)
- While the cauliflower bakes, place a large Dutch oven over medium heat. Melt the butter in the pan, then pour in the olive oil.
- Add the chopped onion and garlic to the hot oil/butter mixture. Cook until softened, about 2-3 minutes.
- Add the flour to the onion and garlic. Stir until it coats the veggies. Cook for 2-3 minutes so the flour begins to thicken and darken slightly into a color similar to a blonde roux.
- Pour in the vegetables stock, and bring to a boil.
- When the soup is boiling, turn the heat down to a simmer. Pour in the half and half, and give it a good stir.
- Turn off the heat. Stir in the cheese and all of the roasted cauliflower except a scant cup. Give it a taste and season with salt and pepper, if necessary.
- Blend the soup until smooth. (I used an immersion blender, but you can do this in an actual blender, too.)
- Divide the soup between bowls. Garnish with the remaining roasted cauliflower and a sprinkling of fresh parsley. Enjoy!
Cup of Yum
Nutrition Information
Serving
1 serving
Calories
351kcal
(18%)
Carbohydrates
18g
(6%)
Protein
13g
(26%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
55mg
(18%)
Sodium
1318mg
(55%)
Potassium
530mg
(15%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
943IU
(19%)
Vitamin C
70mg
(78%)
Calcium
332mg
(33%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 351
% Daily Value*
| Serving | 1 serving | |
| Calories | 351kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 1318mg | 55% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 943IU | 19% |
| Vitamin C | 70mg | 78% |
| Calcium | 332mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.