Cheesy Roasted Cauliflower Soup is an easy-to-make, delicious soup recipe. It’s made with roasted cauliflower, vegetables and cheddar cheese and is smooth, creamy and comforting. Enjoy as it is or pair with your favorite sandwich or salad.
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While cauliflower is super popular as a low carb alternative to potatoes, bread, and even pizza crusts, this Cheesy Roasted Cauliflower Soup is for everyone!
It’s creamy, cheesy, warm and cozy. Perfect for fall and cooler weather, it’s easy to pair with just about any sandwich or salad that you like.
It is a lighter option as compared to Loaded Potato Soup but just as flavorful and satisfying.
Personally, I think cauliflower should get more credit than as just a stand in for potatoes. This soup is really delicious!
Why This Recipe Works
You can make this recipe really quickly. From start to finish, it takes just around 30 minutes to prepare.
Cheesy Roasted Cauliflower Soup is naturally low carb and gluten free.
This is a great recipe for meal prep and can be frozen for later use. Every fall I make big batches of multiple soups and freeze them in individual serving size containers to have on hand for quick lunches or dinners.
Step-By-Step Instructions
Ingredients
Roasted Cauliflower
- 1 large head cauliflower (cut into 1 to 2-inch pieces)
- 1 tablespoon extra virgin olive oil
- salt
- pepper
Soup
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 shallot (diced): or you can use a small onion.
- 2 cups unsalted chicken stock: you can use vegetable stock to make the recipe vegetarian, if preferred.
- 1 1/2 cups whole milk
- 8 ounces cheddar cheese (shredded)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut the cauliflower into 1 to 2-inch pieces.
Mince the garlic and dice the shallot.
Shred the cheddar cheese.
Chef’s Tip: it is strongly recommended that you shred the cheddar cheese from a block. Bagged shredded cheeses contain an anti-caking agent. This typically results in a cheese that doesn’t melt as well and may give your soup a grainy texture.
Preheat oven to 425°F.
Create!
Spread the cauliflower out onto a baking sheet. Drizzle with the olive oil and season with salt and pepper.
Roast, turning halfway, for 20-30 minutes or until lightly browned and fork-tender.
In a large pot, heat the olive oil over medium heat. Add the garlic and shallot and cook until fragrant and just softened, about 1-2 minutes.
Add the chicken stock and roasted cauliflower to the pot. Bring to a boil, then lower the heat and simmer for 15 minutes.
Use an immersion blender to purée the cauliflower soup until smooth. If you do not have an immersion blender, you can carefully transfer the soup to a stand blender to purée.
Slowly add the milk until the desired thickness is achieved. You may or may not use the full amount depending on your own preferences. Cook a minute or two to warm through.
Turn off the heat and gradually mix in the cheddar cheese stirring until smooth.
Taste and season with salt and pepper, as needed.
Present!
Garnish as desired and serve hot.
Some garnish options include pieces of roasted cauliflower, extra cheese, crumbled bacon and/or fresh herbs.
Tips and Techniques
- Shred the cheese from a block for the best melting and texture. Pre-shredded bags of cheese contain a starch to keep it from sticking together. This can possibly make your soup grainy.
- Using unsalted chicken stock allows you to control the amount of salt yourself.
- Store leftovers in an airtight container in the refrigerator. Consume within 4-5 days for the best results.
FAQ’s
Can Cauliflower Soup Be Frozen?
This Cheesy Roasted Cauliflower Soup can be frozen in airtight containers or freezer bags for quick meals. It’s best to consume it within 6 months.
More Soup Recipes
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Cheesy Roasted Cauliflower Soup
Ingredients
Roasted Cauliflower
- 1 large head cauliflower (cut into 1 to 2-inch pieces)
- 1 tablespoon extra virgin olive oil
- salt
- pepper
Soup
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (minced)
- 1 shallot (or a small onion, diced)
- 2 cups unsalted chicken stock (or vegetable stock)
- 1 1/2 cups whole milk
- 8 ounces cheddar cheese (shredded)
Instructions
Roasted Cauliflower
- Preheat oven to 425°F.
- Spread the cauliflower out onto a baking sheet. Drizzle with the olive oil and season with salt and pepper.1 large head cauliflower, 1 tablespoon extra virgin olive oil, salt, pepper
- Roast, turning halfway, for 20-30 minutes or until lightly browned and fork-tender.
Soup
- In a large stock pot, heat the olive oil over medium heat. Add the garlic and shallot and cook until fragrant and just softened, about 1-2 minutes.1 tablespoon extra virgin olive oil, 2 cloves garlic, 1 shallot
- Add the chicken stock and roasted cauliflower to the pot. Bring to a boil, then lower the heat and simmer for 15 minutes.2 cups unsalted chicken stock
- Use an immersion blender to purée the cauliflower soup until smooth. If you do not have an immersion blender, you can carefully transfer the soup to a stand blender to purée.
- Slowly add the milk until the desired thickness is achieved. You may or may not use the full amount depending on your own preferences. Cook a minute or two to warm through.1 1/2 cups whole milk
- Turn off the heat and gradually mix in the cheddar cheese stirring until smooth.8 ounces cheddar cheese
- Taste and season with salt and pepper, as needed.
- Garnish as desired and serve hot. Some garnish options include pieces of roasted cauliflower, extra cheese, crumbled bacon and/or fresh herbs.
Notes
Tips and Techniques
- Shred the cheese from a block for the best melting and texture. Pre-shredded bags of cheese contain a starch to keep it from sticking together. This can possibly make your soup grainy.
- Using unsalted chicken stock allows you to control the amount of salt yourself.
- Store leftovers in an airtight container in the refrigerator. Consume within 4-5 days for the best results.can
- This soup can be frozen in airtight containers or freezer bags for quick meals. It's best to consume it within 6 months.
Nutrition
This Cheesy Roasted Cauliflower Soup recipe was originally published on January 6, 2016. It was updated with new images, an improved recipe with step-by-step instructions, tips, techniques and FAQ’s in September 2024.
