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Roasted Cauliflower White Cheddar Soup
4.7 from 69 votes

Roasted Cauliflower White Cheddar Soup

Roasted Cauliflower White Cheddar Soup features oven-roasted cauliflower blended with sautéed onions, garlic, and a creamy mixture of milk, cream, and broth, thickened with a roux. Sharp white cheddar and Parmesan cheeses add a rich, savory depth, resulting in a velvety smooth soup with roasted notes.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 Servings
Course: Soup
Cuisine: American

Ingredients

  • 1 cauliflower 2 - 2 1/2 lb), cored and chopped into small, bite size pieces, large head
  • 2 Tbsp olive oil
  • salt freshly ground
  • black pepper freshly ground
  • 3 Tbsp butter
  • 1 cup yellow onion finely chopped
  • 3 1/2 Tbsp all-purpose flour
  • 1 clove garlic , minced
  • 3 cups milk
  • 1 chicken broth low sodium, (14 oz) can
  • 1/2 cup heavy cream
  • 1 tsp parsley dried, or 1 Tbsp chopped fresh
  • 1/4 tsp thyme slightly heaping) dried, or 1 tsp chopped fresh
  • 1 bay leaf
  • 1/4 tsp granulated sugar
  • 4 oz cheddar cheese shredded (1 cup), plus more for serving if desired, shredded, sharp, white
  • 1 oz Parmesan Cheese slightly packed 1/4 cup, finely grated

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper.
  2. Bake in preheated oven until golden, about 25 minutes. Remove from oven and set aside.
  3. In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4 - 5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking.
  4. While whisking, slowly pour in milk followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1/2 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer).
  5. Bring to a boil, stirring constantly, then reduce heat to low. Puree 3 cups of the soup in a blender (being careful as your working with hot liquids) and return to soup in pot.
  6. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar and serve with fresh bread or croutons if desired.
  7. Recipe Source: Cooking Classy, adapted lightly from my Broccoli Cheese Soup