Sep 212015

Roasted Cauliflower and White Cheddar Soup

Easy. Tasty. Filling.

This is a very nice soup for chilled autumn nights. Cauliflower is loaded with goodness and flavor – and of course cheese is no slacker in the comfort food arena. Serve with a slice of bread or top with croutons. Enjoy!

Skill: Intermediate
Cost: $$$$
Nutrition: ♥♥♥♥
Skills: Roasting, simmering, processing


  • 1 head cauliflower
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1/2 teaspoon dried thyme (or 2 teaspoons fresh, finely chopped)
  • 1/2 teaspoon dried rosemary (or 2 teaspoon fresh, finely chopped)
  • 4 cups chicken broth
  • 1/2 cup milk
  • 6 ounces sharp white cheddar cheese, shredded (about 1 1/2 cups)
  • Salt and pepper
  • Fresh parsley for garnish


  1. Wash the cauliflower and cut into bite-size pieces.
  2. Toss with garlic cloves and one tablespoon olive oil.
  3. Spread the mixture onto a rimmed baking sheet and roast for 400° F for 20-25 minutes until the cauliflower is crisp-tender and golden in spots (do not over cook, it will cook a bit longer in a later step).
  4. Remove the garlic cloves, let them cool slightly, and finely chop.
  5. Heat the remaining one tablespoon olive oil in a large saucepan over medium-high heat.A
  6. Add the onion, cooking 4-5 minutes until the onion is translucent, stirring often. Add the chopped garlic, thyme and rosemary. Cook for another minute.
  7. Stir in the cauliflower and chicken broth. Bring just to a boil then reduce heat and simmer for fifteen minutes, covered.
  8. Carefully, ladle about half the soup into a blender or food processor and puree until smooth.
  9. Stir the pureed soup back into the pot.
  10. Add the milk and the cheese.
  11. Stir and cook on low heat until the cheese is melted.
  12. Add salt and pepper to taste.
  13. Ladle the soup into bowls and sprinkle with fresh parsley.

Serves 4


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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