This Roasted Cauliflower and Cheese Soup delivers deep, nutty flavor from caramelized roasted cauliflower blended into a velvety smooth, cheesy base. It’s a comforting, wholesome meal that feels indulgent yet simple enough for any weeknight. The roasting step is essential for unlocking the cauliflower’s full potential in this cozy soup.
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Why You’ll Love This Roasted Cauliflower and Cheese Soup
- Deep caramelized flavor: Roasting adds a nutty complexity boiled cauliflower can’t match.
- Creamy without cream: Blended cauliflower creates a luxurious, silky texture.
- Versatile & customizable: Perfect for your favorite toppings and add-ins.
- Meal-prep friendly: Makes a big batch that reheats and freezes beautifully.
Ingredients & Tools
- 1 large head cauliflower (about 2 lbs / 900 g), cut into florets
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded sharp cheddar cheese
- ½ cup whole milk or half-and-half
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- To taste, salt and black pepper
- For garnish, fresh chives or parsley, croutons, extra cheese
Tools: Large baking sheet, large soup pot or Dutch oven, blender or immersion blender, wooden spoon
Notes: Use freshly grated sharp cheddar for smoothest melting; pre-shredded cheese can make the soup grainy. Smoked paprika adds subtle warmth that complements the roasted cauliflower.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 12 g |
| Fat: | 18 g |
| Carbs: | 18 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcrowd the baking sheet. If you pack the cauliflower too tightly, it will steam instead of roast, and you’ll miss out on those delicious caramelized edges. Use two sheets if needed—it’s worth the extra pan to wash for that deep flavor.
- Grate your own cheese. I know it’s tempting to use pre-shredded, but honestly, it makes a difference. Bagged cheese is coated to prevent clumping, which can sometimes leave your soup with a slightly gritty texture. A block of sharp cheddar grated fresh will melt much more smoothly.
- Choose your blender wisely. An immersion blender is super convenient for blending right in the pot, but if you’re using a countertop blender, be careful—blend in batches and don’t fill it more than halfway with hot soup. And please, leave the vent open and cover with a towel to avoid steam explosions.
- Season in layers. Don’t wait until the end to add all your salt and pepper. Season the cauliflower before roasting, then taste and adjust again after blending. This builds a more balanced flavor throughout the soup.
How to Make Roasted Cauliflower and Cheese Soup
Step 1: Preheat your oven to 425°F (220°C). While it’s heating, chop the cauliflower into evenly sized florets—you want them to be about 1½ to 2 inches so they roast evenly. In a large bowl, toss the florets with 1 tablespoon of olive oil, ½ teaspoon of salt, and a good grind of black pepper. Spread them out in a single layer on a baking sheet, making sure they aren’t crowded. Roast for 20–25 minutes, until the edges are golden brown and you can smell that wonderful nutty aroma. You’ll notice some darker spots—that’s flavor, so don’t worry!
Step 2: While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until it becomes soft and translucent. Then, add the minced garlic and cook for another minute until fragrant—be careful not to let the garlic burn, or it’ll turn bitter.
Step 3: Now, add the roasted cauliflower florets to the pot, along with the vegetable broth, smoked paprika, and dried thyme. Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 10 minutes. This allows the flavors to meld together beautifully, and the cauliflower will become even more tender.
Step 4: Turn off the heat and carefully blend the soup until it’s completely smooth. If you’re using an immersion blender, just submerge it and blend right in the pot. For a countertop blender, work in batches and remember to vent the lid. The texture should be velvety and thick—if it seems too thick, you can add a splash more broth or water to thin it out.
Step 5: Return the blended soup to the pot if needed, and place it over low heat. Stir in the whole milk or half-and-half, then gradually add the shredded cheddar cheese, stirring constantly until it’s fully melted and incorporated. Taste and adjust the seasoning with more salt and pepper if needed. The soup should be creamy, cheesy, and perfectly balanced.
Step 6: Ladle the hot soup into bowls and top with your favorite garnishes. I love a sprinkle of fresh chives, some homemade croutons for crunch, and an extra dusting of smoked paprika for color. Serve immediately while it’s piping hot and enjoy that cozy, comforting feeling.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze without dairy for best texture; add milk and cheese when reheating.
- Reviving: Reheat gently on stove, stirring in extra broth or milk if thickened.
Serving Suggestions
Complementary Dishes
- Crusty garlic bread — There’s nothing better for dipping into this creamy soup than a slice of warm, buttery garlic bread. The crisp exterior and soft interior are the perfect textural contrast.
- Simple green salad with a lemony vinaigrette — The bright, acidic dressing cuts through the richness of the soup and adds a refreshing element to the meal.
- Grilled cheese sandwich — Turn this into the ultimate comfort meal by pairing it with a classic grilled cheese. The combination is nostalgic, satisfying, and just feels right.
Drinks
- Crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes complement the creamy, cheesy soup without overpowering it.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus help cleanse the palate between spoonfuls.
- Light-bodied ale or lager — A cold beer with subtle hop bitterness can balance the soup’s richness and make the meal feel even more relaxed.
Something Sweet
- Warm apple crumble with vanilla ice cream — The contrast of warm, spiced apples and cold ice cream is a classic dessert that rounds out this cozy meal perfectly.
- Dark chocolate brownies — A rich, fudgy brownie satisfies that chocolate craving and feels indulgent without being too heavy after the soup.
- Lemon sorbet — If you want something light and refreshing, a scoop of tangy lemon sorbet cleanses the palate and ends the meal on a bright note.
Top Mistakes to Avoid
- Mistake: Skipping the roasting step. I know it’s tempting to just boil the cauliflower to save time, but roasting is what gives this soup its deep, nutty flavor. Without it, the soup tastes flat and one-dimensional—trust me, I’ve tried the shortcut and regretted it.
- Mistake: Adding cheese while the soup is boiling. If the soup is too hot when you stir in the cheese, it can cause the fats to separate, leaving you with a greasy, grainy texture. Always take the pot off the heat or keep it on very low when incorporating the cheese.
- Mistake: Over-blending with a low-powered blender. If your blender isn’t very powerful, you might end up with a slightly grainy texture instead of silky smooth. In that case, you can pass the soup through a fine-mesh sieve after blending to ensure it’s perfectly creamy.
- Mistake: Not tasting and adjusting seasoning at the end. The saltiness of broth and cheese can vary, so always do a final taste test before serving. You might need an extra pinch of salt or a squeeze of lemon juice to brighten everything up.
Expert Tips
- Tip: Roast a few extra cauliflower florets for garnish. Set aside a small handful of roasted florets before blending, then crumble them over the finished soup. It adds a nice textural contrast and reminds you of that delicious roasted flavor.
- Tip: Add a potato for extra creaminess. If you want an even thicker, velvety texture without more dairy, roast a small potato along with the cauliflower. It blends beautifully and gives the soup a lovely body.
- Tip: Use an immersion blender for easier cleanup. Blending directly in the pot means one less appliance to wash, and you can adjust the consistency right there—add more broth if it’s too thick, or let it simmer a bit longer if it’s too thin.
- Tip: Make it ahead for deeper flavor. Like many soups, this one tastes even better the next day after the flavors have had time to meld. Just store it in the fridge and gently reheat it on the stove, adding a splash of broth or milk if it has thickened too much.
FAQs
Can I make this soup dairy-free?
Absolutely! For a dairy-free version, skip the cheddar and use a vegan cheese that melts well—look for one made from cashews or coconut oil. Instead of whole milk, you can use unsweetened almond milk, oat milk, or even a splash of canned coconut milk for creaminess. The roasted cauliflower still provides a fantastic base, so you won’t miss the dairy too much.
How long does this soup keep in the fridge?
Stored in an airtight container, this soup will stay fresh in the refrigerator for up to 4 days. When reheating, do it gently over low heat on the stove, stirring occasionally. You might need to add a little extra broth or milk as it tends to thicken when chilled. I don’t recommend reheating in the microwave, as it can heat unevenly and cause the cheese to separate.
Can I freeze Roasted Cauliflower and Cheese Soup?
You can, but with a caveat—soups with dairy can sometimes separate or become grainy after freezing and thawing. If you plan to freeze it, I’d suggest leaving out the milk and cheese, freezing the plain blended soup, and then adding the dairy when you reheat it. Thaw overnight in the fridge, warm it up, and then stir in the milk and cheese gently.
What can I use instead of cheddar cheese?
Gruyère would be a fantastic substitute—it’s nutty and melts beautifully. Smoked Gouda would add another layer of smoky flavor that pairs well with the paprika. For something a bit sharper, try a combination of Parmesan and Fontina. Just avoid very hard or non-melting cheeses like halloumi or feta for the base.
My soup turned out too thin. How can I thicken it?
If your soup is thinner than you’d like, you can simmer it uncovered for a few extra minutes to reduce and concentrate the flavors. Alternatively, blend in a cooked, peeled potato or a tablespoon of cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into the soup and simmer until thickened). Both methods work well without altering the flavor too much.
Roasted Cauliflower And Cheese Soup
Make the best Roasted Cauliflower and Cheese Soup with this easy recipe. It's creamy, comforting, and packed with flavor. Get the step-by-step guide now!
Ingredients
For the soup:
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1 large head cauliflower (about 2 lbs / 900 g, cut into florets)
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2 tablespoons olive oil
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1 medium yellow onion (chopped)
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3 cloves garlic (minced)
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4 cups vegetable broth
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1 cup shredded sharp cheddar cheese
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½ cup whole milk or half-and-half
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1 teaspoon smoked paprika
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½ teaspoon dried thyme
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salt and black pepper (to taste)
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fresh chives or parsley, croutons, extra cheese (for garnish)
Instructions
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Preheat your oven to 425°F (220°C). While it’s heating, chop the cauliflower into evenly sized florets—you want them to be about 1½ to 2 inches so they roast evenly. In a large bowl, toss the florets with 1 tablespoon of olive oil, ½ teaspoon of salt, and a good grind of black pepper. Spread them out in a single layer on a baking sheet, making sure they aren’t crowded. Roast for 20–25 minutes, until the edges are golden brown and you can smell that wonderful nutty aroma. You’ll notice some darker spots—that’s flavor, so don’t worry!01
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While the cauliflower roasts, heat the remaining tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until it becomes soft and translucent. Then, add the minced garlic and cook for another minute until fragrant—be careful not to let the garlic burn, or it’ll turn bitter.02
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Now, add the roasted cauliflower florets to the pot, along with the vegetable broth, smoked paprika, and dried thyme. Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 10 minutes. This allows the flavors to meld together beautifully, and the cauliflower will become even more tender.03
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Turn off the heat and carefully blend the soup until it’s completely smooth. If you’re using an immersion blender, just submerge it and blend right in the pot. For a countertop blender, work in batches and remember to vent the lid. The texture should be velvety and thick—if it seems too thick, you can add a splash more broth or water to thin it out.04
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Return the blended soup to the pot if needed, and place it over low heat. Stir in the whole milk or half-and-half, then gradually add the shredded cheddar cheese, stirring constantly until it’s fully melted and incorporated. Taste and adjust the seasoning with more salt and pepper if needed. The soup should be creamy, cheesy, and perfectly balanced.05
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Ladle the hot soup into bowls and top with your favorite garnishes. I love a sprinkle of fresh chives, some homemade croutons for crunch, and an extra dusting of smoked paprika for color. Serve immediately while it’s piping hot and enjoy that cozy, comforting feeling.06
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