This roasted cauliflower cheese soup is the perfect meal on a cool day. The cauliflower and garlic are roasted in the oven before they are added to the rest of the ingredients which gives the soup a nice, rich flavour.
I love soups, especially creamy soups. Most cream soups you buy from the grocery store are full of added thickeners or other unnecessary ingredients. I promise, this soup contains non of those. This roasted cauliflower cheese soup is low carb, gluten free and by switching the chicken broth with vegetable broth it is also vegetarian.
This soup is so good that even most non-cauliflower lovers will enjoy it. By roasting the cauliflower and garlic before it is turned into soup it takes on a deeper, nuttier flavour.
The part of this recipe that takes the longest is the roasting of the cauliflower and garlic. Once that part is done the rest comes together in about 20 minutes. From start to finish you can have this soup on the table in under 45 minutes, which makes it suitable for any night of the week.
I love this recipe because it is creamy, but not so thick that you feel like you are simply eating pureed vegetables. If you like your soup thicker you can mix a few tablespoons of flour with 1/2 cup of chicken broth and stir it in at the end and allow it to thicken.
HOW TO MAKE ROASTED CAULIFLOWER CHEESE SOUP
Begin by breaking the cauliflower into florets and place on a baking sheet. Add the peeled garlic cloves and toss everything with a couple tablespoons of olive oil then place in the oven to roast.
Half way through the roasting time take the pan out of the oven and give everything a stir to help it brown more evenly.
While the cauliflower is roasting you can prepare the rest of the ingredients.
- Place a large pot or dutch oven on the stove over medium heat. Melt the butter, add the onions and cook until they begin to soften
- Remove the cauliflower and garlic from the oven and add to the pot along with the seasonings.
- Take the cauliflower and garlic from the oven and add to the pot. Reserve a fw of the smaller cauliflower bits to add to the soup before serving.
- You can also add the thyme and salt to the pot now.
- add the chicken (or vegetable broth to the pot)
- With an immersion blender, carefully puree the cauliflower until it is smooth.
- Add the cream to the pot
- Ad the chicken stock and heat until it begins to simmer.
HOT TIP: Make sure your immersion blender is fully submerged or it will splash! Start on low and gradually increase the speed being careful not to let the blender break the surface of the liquid.
- Bring the soup back to a gentle simmer, then whisk in the cheese. Whisk and heat until cheese is melted.
Ladle into bowls, garnish with the reserved cauliflower bits and a some fresh thyme.
Serve and Enjoy!
Can I make this soup vegetarian?
No problem, simply switch the chicken broth with your favourite vegetable broth.
Can I substitute pre-shredded cheese for fresh?
I don’t recommend it. Pre-shredded cheese is often coated with anti-caking agents. It prevents the cheese from melting smoothly and will leave you with lumpy, gummy soup.
Can I freeze cauliflower soup?
Yes! this soup keeps very well and can be reheated on the stove or microwave.
OTHER RECIPES YOU MIGHT LIKE
Roasted Cauliflower Cheese Soup
- 2 Pounds Cauliflower florets
- 3 Cloves Garlic
- 2 Tbsp Olive oil
- 2 Tbsp Butter
- 1 Cup Onion diced
- 1 tsp dried thyme leaves
- 1 tsp salt
- 4 Cups Low sodium chicken broth can use vegetable broth
- 1.5 Cups Heavy cream can use milk
- 3 Cups Shredded sharp cheddar cheese
- Fresh thyme for garnish
- Preheat oven to 400 degrees.
- Break cauliflower into florets and place on a sheet pan. You don't need to worry too much about them being even. We are just looking to brown the edges. Peel the garlic cloves and add to the pan then toss everthing with the olive oil. Place in the oven for 10 minutes then remove and flip the cauliflower and garlic then place back in the oven for another 10 minutes.
- Meanwhile, melt the butter in a large pot or dutch oven over medium heat. Add the onions and cook until soft.
- Remove the cauliflower from the oven and add to the pot along with the garlic. Reseve a few of the smaller cauliflower bits for garnish.
- Add the thyme, salt and chicken broth and bring to a simmer.
- With an immersion blender, carefully blend the soup until smooth. It is very important to make sure your blender is fully submurged before turning it on or it will splash.Alternativly, you can pour the soup into a standard blender. Work in small batches, when working with hot liquids you should not fill more than half way. Start on low speed and gradually increase the speed, blending until smooth. Be sure to use a folded kitchen towel to hold onto the lid to prevent it from popping off.
- Once your soup is smooth, add the cream and bring back to a simmer.
- Add the cheese and whisk until smooth and melted. Heat another 5 minutes then ladle into bowls.
- Garnish with reserved cauliflower and fresh thyme.
- Serve and Enjoy!
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