Easy Cauliflower Soup

Close up shot of two bowls of easy cauliflower soup with fresh parsley on top

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5 from 6 votes

This cheesy, easy Cauliflower Soup recipe is a cozy, nourishing and satisfying meal for chilly days!

Course Dinner, Lunch

Cuisine American

Keyword cauliflower soup, cheesy, cream of cauliflower soup, easy cauliflower soup, roasted cauliflower soup

Prep Time 30

Cook Time 30

Total Time 1

Servings cups

Calories 199kcal

Author Blair Lonergan

Ingredients

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

Instructions

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.

Notes

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.

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