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This cheesy, easy Cauliflower Soup recipe is a cozy, nourishing and satisfying meal for chilly days. The simple homemade soup is loaded with roasted vegetables, flavored with sharp cheddar cheese, and thickened with a creamy broth. A warm bowl of cream of cauliflower soup is perfect alongside a loaf of crusty bread or a basket of fluffy biscuits!
Easy Cream of Cauliflower Soup
Homemade cream of cauliflower soup is such a simple way to fill up on healthy vegetables when the weather is cold and a salad just doesn’t sound appetizing! It’s cozy, comforting, and incredibly delicious. Plus, the added step of roasting the cauliflower gives the soup a more complex, nutty, slightly sweet and rich depth of flavor that sets it apart from other veggie-based soups. Trust me — you won’t miss the meat in this healthy cauliflower soup!
Why this Roasted Cauliflower Soup is so Darn Good
If cauliflower soup doesn’t sound too exciting, you’ll definitely change your mind when you taste this rich, creamy version! Here are a few reasons that the easy soup will soon become a staple in your kitchen:
- Simple and Affordable. You don’t need any fancy ingredients to make this homemade soup from scratch. Basic veggies, milk and broth will do the trick. Skipping the meat also makes it budget-friendly!
- Healthy. At a time of year when it can be hard to summon the willpower to avoid the cookies and instead whip up a salad, this vegetable soup is the best of both worlds. It’s creamy, satisfying, hearty and indulgent-tasting, while still sneaking in plenty of good-for-you produce.
- Flavorful. A roasted cauliflower soup has such a rich, deep, nutty, and slightly sweet taste that you just can’t achieve with a bowl of steamed vegetables. It doesn’t take much extra time or effort to toss the florets in the oven, but it adds so much flavor to the simple soup.
- Cheesy. Come on, who doesn’t love a creamy, cheesy soup?! A handful of sharp white Vermont cheddar is the perfect finishing touch to make these vegetables incredibly good!
Ingredients — Here’s What You’ll Need
- Olive oil
- Salt and pepper
- Thyme, parsley and chives
- Chicken or vegetable broth
- Cheddar cheese
How to Make Cauliflower Soup
This quick soup comes together on the stovetop in about 1 hour, and keeps well in the refrigerator to be reheated and enjoyed for easy lunches or dinners throughout the week.
- Roast cauliflower florets in a 400° F oven for about 25 minutes, stirring halfway through.
- Sauté onion, celery, carrots and garlic in butter.
- Add flour to thicken the soup.
- Stir in broth, bring to a boil, and then simmer until the broth thickens.
- Add the milk and roasted cauliflower, then simmer for about 10 more minutes, or just until the soup is warmed through.
- Remove from the heat and stir in the grated cheese, fresh parsley and chives. Stir until the cheese melts, and then ladle into bowls and serve!
What to Serve with Cauliflower Soup
Here are a few easy sides that go well with roasted cauliflower soup:
- Grilled cheese sandwiches or Ham, Brie and Apple Panini
- A simple green salad dressed with Balsamic Vinaigrette or Pepper Jelly Vinaigrette
- A loaf of No-Knead Bread or crusty French baguette
- Dinner rolls, or crescent rolls
- Focaccia bread
- Country Ham Biscuits, Southern Buttermilk Biscuits or easy Drop Biscuits
Make the soup in advance, allow it to cool completely, and store in an airtight container in the refrigerator for up to 3 days.
How to Freeze
If you want to prepare the soup well in advance and store it in the freezer, do not add the milk or cream. Allow the soup to cool completely, package in airtight containers or Ziploc freezer bags, and freeze for up to 3 months. Add the cream to the warm soup just before serving.
- I prefer the chunky consistency of whole vegetables in this soup; however, you can puree the soup (or a small portion of the soup) if you like a smoother texture.
- Instead of roasting the cauliflower, steam the florets on the stovetop or in the microwave. They won’t have the same toasty, nutty flavor, but they will still work in the recipe.
- Add an extra cup of grated cheese to make the soup even creamier and cheesier.
- Instead of milk, use half-and-half or heavy cream for a richer, thicker broth.
- For a more subtle cheese flavor, use mild cheddar or even Velveeta cheese in lieu of the sharp cheddar.
- I use chicken broth for nice flavor, but you can substitute with vegetable broth for a vegetarian soup.
Tips for the Best Cream of Cauliflower Soup Recipe
- Use sharp cheddar or extra sharp cheddar for a rich cheese flavor. We like sharp Vermont white cheddar cheese in this soup, but any similar variety will work.
- Start with room temperature milk or cream to avoid curdling, and once you add the milk, do not let the soup boil.
- Use 2% or whole milk for a creamy broth. I do not recommend skim milk, because you need some fat for that thick consistency.
- Fresh herbs are a delicious addition at the end, since they help to brighten up the flavor and color of the rich soup.
- Garnish individual bowls with crispy bacon for a salty, savory addition.
More Soup Recipes to Try
- Roasted Butternut Squash Soup
- Sweet and Creamy Roasted Tomato Soup
- Lentil Soup
- Corn Chowder
- French Onion Soup
- Cream of Mushroom Soup
- Minestrone Soup
- Cream of Asparagus Soup
Easy Cauliflower Soup
- 1 head cauliflower, trimmed and cut into florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ¼ cup butter
- 1 medium onion, diced
- 3 celery stalks, diced
- 2 large carrots, peeled and diced
- 2 teaspoons minced fresh garlic (about 2 large cloves)
- ¼ cup all-purpose flour
- 1 teaspoon chopped fresh thyme leaves (or ¼ teaspoon dried thyme)
- 4 cups chicken or vegetable broth
- 2 cups milk, at room temperature
- 4 ounces (about 1 cup) grated cheddar cheese (I use Vermont sharp white cheddar)
- ¼ cup chopped fresh parsley or chives
- Optional garnish: crispy cooked, chopped bacon; chives or parsley
- Preheat oven to 400° F. Line a rimmed baking sheet with foil and spray with cooking spray. Place cauliflower florets on the baking sheet, drizzle with olive oil, toss to coat, and season with salt and pepper to taste. Roast cauliflower for about 20-25 minutes, stirring halfway through, until tender and browned.
- Melt butter in a Dutch oven over medium heat. Add the onion, celery and carrots and cook, stirring occasionally, until softened (about 8-10 minutes). Add the garlic and cook, stirring constantly, for 1 more minute. Sprinkle in the flour and thyme; cook for 1 more minute, stirring constantly.
- Gradually add broth and bring to a boil, scraping the browned bits from the bottom of the pan as you stir. Cook until the broth thickens, about 5-7 minutes. Reduce the heat to low, stir in the milk and roasted cauliflower florets. Cook, stirring occasionally, for about 10-15 more minutes, or until the soup is warmed through. Do not let it boil. Remove from heat and stir in the grated cheese and fresh parsley or chives. Stir until the cheese melts. Taste and season with salt and pepper, if necessary. Ladle into bowls and garnish with crispy bacon, if desired.