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Roasted Cauliflower Soup Recipe

Roasted Cauliflower Soup Recipe

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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course soups
Servings 6 servings
Calories 254 kcal

what you'll need

  • 1 large head cauliflower
  • 2 Tbsp olive oil
  • 1 yellow onion finely diced
  • 3 - 4 cloves garlic minced
  • 1 tsp dried thyme
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup milk or half-and-half
  • 1 1/2 cups white cheddar cheese or Monterey Jack cheese, shredded
  • salt and pepper to taste
  • fresh parsley for garnish, chopped
  • 3 strips bacon cooked and crumbled

let's do it

  • Preheat oven to 400 degrees then trim cauliflower into florets, discarding the stalk. Place cauliflower on a rimmed baking sheet and drizzle with 1 Tbsp of olive oil. Roast cauliflower for 30–35 minutes until tender and golden along the edges.
  • Place a large saucepan over medium heat. Add remaining 1 Tbsp olive oil and diced onion. Cook 4–5 minutes, stirring often until onion is translucent. Add minced garlic and thyme then cook for 1 additional minute.
  • Add roasted cauliflower and broth to the pot, reserving a few small florets for garnish if desired. Bring to a boil, stirring constantly and breaking up any large chunks of cauliflower. Reduce heat to low, cover and simmer for 15 minutes.
  • Carefully ladle about half the soup into a blender and purée until smooth. Work in batches if necessary until entire soup is pureed, but don’t fill the blender more than ⅓ full. Add puréed soup back into the pot and stir in milk. Add shredded cheese a handful at a time, stirring until completely melted before adding more.
  • Season with salt and pepper to taste and garnish with reserved roasted cauliflower, fresh parsley, bacon and cheese. Enjoy!

One Last Thing

Be sure to buy a good-quality cheese so it melts nice and smooth.


Calories: 254kcalCarbohydrates: 12gProtein: 13gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 48mgSodium: 711mgPotassium: 354mgFiber: 3gSugar: 6g
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