Cheesy Roasted Cauliflower Soup
Packed with flavor and comfort, this cheesy roasted cauliflower soup is one you’ll want to curl up with! Made with smoothly pureed vegetables and healing chicken broth before being mixed with cheddar cheese; this soup is just as delicious as a side as it is the main course. The ultimate comfort food, this roasted cauliflower soup has a comforting savory flavor that warms you up from the inside out.
With simple preparations, roasted cauliflower soup is easy to make and can be served with basic croutons or Dutch oven bread. Though many soups use flour or cornstarch as a thickener, this one relies on pureed vegetables to come together and create a thick, creamy texture. And since roasting the cauliflower, onions, and garlic brings out a whole new flavor, this is a soup recipe you’ll whip up again and again once the cool weather hits.
Make this warm, cheesy soup into a delicious dinner or cozy lunch, and enjoy a smooth, delicious blend in every bite.
What Do I Need To Make This Cheesy Roasted Cauliflower Soup?
The best part about this cauliflower soup is that it requires minimal ingredients, and you most likely already have them on hand.
- Cauliflower
- Onion
- Oil
- Salt
- Black pepper
- Garlic
- Chicken broth
- Shredded cheddar cheese
- Dijon mustard
- Lemon juice
What Kind Of Cheese Is Best?
Sharp cheddar cheese will taste the best in the roasted cauliflower soup as it gives the soup a bit of a unique taste.Or if you only have medium or mild cheddar, by all means, use it!
A great way to change up the flavor of the soup each time you make it is to blend in a new cheese (or a mix of cheeses!). Some favorites are:
- White cheddar
- Regular cheddar
- Monterey jack
How To Serve Cheesy Roasted Cauliflower Soup
This soup can become as elegant or basic as you need it to be for the occasion. Top your cauliflower soup with a sprinkle of extra cheese and sliced green onions (if you have them) and serve it alongside:
For an indulgent twist to the cheesy soup, pair it with soft, homemade pretzels for dipping.
How To Make It Perfect Every Time
Roasting the the vegetables is what brings out the comforting feel in this soup, don’t overlook this step.
You can easily use vegetable broth in place of chicken if that’s what you have on hand.
Make this cheesy roasted cauliflower soup vegan if you need to by using a vegan cheese blend. However, not all vegan cheese melts down the same as traditional cheese so it may alter the texture.
The cauliflower soup is thick all on its own. However, you could sub in whole milk for some of the broth the make it richer.
Variations To Try
If you wish to switch up the flavor of the roasted cauliflower soup, first try using a new cheese. It’s the easiest way to change the taste and a great place to start. That said, below are a few ideas.
Vegetables: Add some carrots to the cauliflower. You’ll boost your veggie intake and get a lovely shade of orange.
Increase the heat: if you like it hot, a dash of red pepper flakes goes a long way.
Make it Green: roast broccoli along with the cauliflower for a fun green soup, maybe for St. Patrick’s Day?
Other Cheesy Recipes To Try
Roasted cabbage with cheese sauce is one of our favorite Holiday recipes because it’s so comforting! A few other favorites are:
Got Leftovers?
Let the roasted cauliflower soup cool fully before storing. Then, place it in an airtight container or jar in the fridge. It will stay fresh for 3-4 days.
Reheat it on the stove over low heat. You may need to add a dash of chicken broth to the mixture to thin it out a bit.
You can freeze the soup as well in a freezer-safe container after it cools. It will store for 2-3 months. To enjoy it, let it thaw in the fridge overnight.
Roasted Cauliflower soup
Ingredients
- 1 1/2 pounds cauliflower
- 1 onion
- 2 Tablespoons oil divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 heads of garlic
- 4 cups chicken broth
- 1 cup cheddar cheese shredded
- 1 teaspoon dijon mustard
- 1 Tablespoon lemon juice
- For serving:
- Croutons
- Parsley or green onions
Instructions
- Preheat oven to 425º
- clean and chop the cauliflower and the onion, you don't need to be precise here as long as the pieces are roughly the same size
- Toss cauliflower and onion with 1 ½ tablespoons of the oil
- Spread evenly on a baking sheet, and sprinkle with salt and pepper
- Slice top of garlic head off to expose the cloves inside, wrap in a double layer of aluminum foil, and drizzle with remaining oil, and fold the foil over the top
- Place on the baking sheet with the cauliflower and onion, then place the baking sheet in the oven
- roast for 12 minutes, then flip vegetables over, and bake until tender, another 12-15 minutes
- Scoop tender cauliflower and onion into a large blender or food processor (depending on the size of your blender, you may need to do this in batches
- Scoop garlic cloves out of paper skins and add them to the blender as well
- Add ½ – 1 cup of the chicken broth
- puree or blend until smooth
- Transfer to a pot
- add remaining chicken broth, cheese, mustard, and lemon juice
- Heat, stirring until cheese in incorporated
- When soup is hot, serve with croutons and parsley (if desired)
