Cauliflower Blue Cheese Soup
Warm, velvety, and irresistibly indulgent, this Cauliflower Blue Cheese Soup is the perfect blend of roasted cauliflower and creamy blue cheese for a flavor-packed bowl of comfort. Roasting the cauliflower enhances its natural sweetness, which is beautifully balanced by the richness of heavy cream and the bold, tangy flavor of crumbled blue cheese. Sautéed onion and garlic add a savory depth, while a final garnish of fresh chives ties everything together with a burst of freshness. This easy-to-make recipe is ideal for cozy nights or as an elegant starter for entertaining guests. Pair it with crusty bread for the ultimate comforting meal. Perfect for fans of creamy soups, blue cheese lovers, and anyone seeking an elevated yet easy-to-prepare dish!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium, chopped yellow onion
- 3 cloves, minced garlic
- 4 cups vegetable stock
- 1 cup heavy cream
- 4 ounces, crumbled blue cheese
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional garnish) chives
- 1 loaf (optional for serving) crusty bread
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets and spread them evenly on a baking sheet.
Drizzle the cauliflower with 2 tablespoons of olive oil, and roast in the oven for 25-30 minutes, or until the florets are tender and lightly golden.
While the cauliflower is roasting, heat 2 tablespoons of butter in a large pot over medium heat.
Add the chopped onion to the pot and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Add the roasted cauliflower to the pot and pour in the vegetable stock. Bring the mixture to a simmer over medium heat.
Let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can blend the soup in batches using a countertop blender.
Stir in the heavy cream and crumbled blue cheese. Continue to heat the soup on low until the cheese has melted completely.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with chopped chives, if desired.
Serve hot with crusty bread on the side for dipping. Enjoy!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 11.3 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1316 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
