Cauliflower Cheese Soup
Warm up with a creamy, comforting bowl of Cauliflower Cheese Soup, a rich blend of roasted cauliflower, sharp cheddar cheese, and velvety cream. This irresistible recipe starts with golden, oven-roasted cauliflower florets, delivering a deep nutty flavor that takes this classic soup to a whole new level. A buttery roux infused with sautéed onion and garlic forms the base, while vegetable broth, milk, and cream create its luscious texture. The finishing touch? A generous helping of sharp cheddar melted to perfection for a cheesy, hearty delight. Ready in under an hour, this savory soup is perfect as a cozy weeknight dinner or an elegant starter. Garnish with paprika and fresh parsley for a pop of color, and serve with crusty bread or crackers for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 1 head (about 4 cups florets) Cauliflower
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium (diced) Onion
- 2 cloves (minced) Garlic
- 2 tablespoons All-purpose flour
- 4 cups Vegetable or chicken broth
- 1 cup Milk
- 0.5 cup Heavy cream
- 2 cups (shredded) Sharp cheddar cheese
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
- 1 tablespoon (chopped) Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the cauliflower into florets and spread them evenly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat. Roast in the preheated oven for 20-25 minutes until golden and tender, flipping halfway through.
While the cauliflower is roasting, heat 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the onion and garlic mixture and stir continuously for 1-2 minutes to create a roux. Slowly pour in the vegetable or chicken broth, whisking to combine and prevent lumps. Bring to a gentle boil and simmer for 5 minutes.
Once the cauliflower is done roasting, add it to the pot. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
Return the pot to medium heat and stir in the milk, heavy cream, shredded cheddar cheese, salt, and black pepper. Stir until the cheese is fully melted and the soup is thickened, about 5 minutes. Do not bring to a boil after adding the cheese.
Taste and adjust seasoning as needed. If desired, garnish with a sprinkle of paprika and fresh parsley before serving.
Serve hot with crusty bread or crackers for a satisfying meal.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 24.1 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 10.1 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 565 mg | 43% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 988 mg | 21% | |
*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.
