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You are here: Home / Recipes / Soups / Cheesy Roasted Cauliflower Soup

Cheesy Roasted Cauliflower Soup

Published September 23, 2024. Last updated June 5, 2025 by Lauren Vavala Harris

Thanks for sharing!

Close up of a bowl of cheesy roasted cauliflower soup garnished with roasted cauliflower and watercress in a white bowl on a white plate on a marble background.
Overhead of a bowl of cheesy roasted cauliflower soup garnished with roasted cauliflower and watercress in a white bowl on a white plate on a marble background with text overlay.
Overhead of a bowl of 3 white bowls filled with cheesy roasted cauliflower soup garnished with roasted cauliflower and watercress on a marble background with text overlay.
Overhead of a bowl of cheesy roasted cauliflower soup garnished with roasted cauliflower and watercress in a white bowl on a white plate on a marble background with text overlay.
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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.

Close up of a bowl of cheesy roasted cauliflower soup garnished with roasted cauliflower and watercress in a white bowl on a white plate on a marble background.

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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

Ingredients needed to. make cheesy roasted cauliflower soup on a marble background with text overlay.

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!

Cauliflower florets on a baking sheet prior to roasting.

Spread the cauliflower out onto a baking sheet. Drizzle with the olive oil and season with salt and pepper.

Roasted cauliflower florets on a baking sheet.

Roast, turning halfway, for 20-30 minutes or until lightly browned and fork-tender.

Minced garlic and shallot cooking in a large stock pot.

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.

Cauliflower cooking in stock in a large pot.

Add the chicken stock and roasted cauliflower to the pot. Bring to a boil, then lower the heat and simmer for 15 minutes.

Pureed cauliflower soup in a large pot.

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!

Overhead of a bowl of 3 white bowls filled with cheesy roasted cauliflower soup garnished with roasted cauliflower and watercress on a marble background.

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.

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Overhead of a bowl of cheesy roasted cauliflower soup garnished with roasted cauliflower and watercress in a white bowl on a white plate on a marble background.
Print

Cheesy Roasted Cauliflower Soup

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.
Course Main Dish, Soup
Cuisine American, Gluten Free, Low Carb
Prep Time 10 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 10 minutes minutes
Servings 4 servings
Calories 426kcal
Author Lauren Harris

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.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 426kcal | Carbohydrates: 19g | Protein: 23g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 68mg | Sodium: 650mg | Potassium: 938mg | Fiber: 4g | Sugar: 9g | Vitamin A: 717IU | Vitamin C: 102mg | Calcium: 570mg | Iron: 1mg

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.

 

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Filed Under: Gluten Free, Low Carb, Recipes, Soups

Comments

  1. Marla says

    January 13, 2023 at 6:48 pm

    This soup was easy to make and it was delicious

    Reply
  2. Jina says

    October 25, 2020 at 2:35 pm

    Hi there! What size is one serving? A cup?

    Reply
    • Lauren Vavala says

      October 25, 2020 at 4:33 pm

      Hi there Jina! It’s actually very hard to measure out an exact amount per serving. The nutritional calculations are done automatically based on the exact measurements in the recipe. If you take the total amount of soup you have and divide it into 6 equal portions each one is one serving.

      Hope this helps – Lauren

      Reply
  3. Kara says

    February 6, 2020 at 10:10 pm

    The soup was so yummy! And as a bonus it was very filling. Thank you for the great recipe. Definitely a keeper.

    Reply
    • Lauren Vavala says

      February 10, 2020 at 7:58 pm

      Thanks Kara! Glad to hear it worked out for you!

      – Lauren

      Reply
  4. Eden says

    November 1, 2017 at 2:21 am

    This soup was delicious! I added a little seasoned salt and nutmeg to give the flavor more depth.

    Reply
  5. Portia @ Obsessed by Portia says

    September 14, 2016 at 3:33 pm

    This looks so good! Pinned for later!

    Reply
    • ourlittleeverything says

      September 14, 2016 at 5:11 pm

      Thanks Portia!

      Reply
  6. Tasha says

    September 12, 2016 at 9:10 pm

    I love cauliflower! Never thought to try it out like this. I’ll have to try out the recipe this weekend.

    Reply
  7. Amanda says

    September 12, 2016 at 12:20 am

    Sounds interesting! I’m trying to get more into cauliflower so I’ll have to give this one a try 🙂

    Reply
  8. Agnes says

    September 11, 2016 at 10:51 pm

    This looks like the perfect fall dish. So rich and comforting.

    Reply
  9. andrea says

    September 11, 2016 at 12:09 pm

    Soup time is almost here:) I love all types of cheesy soups and this one looks delicious

    Reply
    • ourlittleeverything says

      September 11, 2016 at 6:16 pm

      Thanks Andrea! I hope soup weather gets here SOON!

      Reply
  10. candy says

    September 10, 2016 at 12:26 pm

    Getting to be soup season around here, will be trying this new soup for my family.

    Reply
  11. Lana | Lifestyle Queen Bee says

    July 15, 2016 at 12:15 pm

    My husband loves cauliflower so I’ll have to make this once the weather starts to cool off (too hot to eat soup now!) 🙂

    Reply
    • ourlittleeverything says

      July 15, 2016 at 1:52 pm

      Thanks Lana – I hope he likes it! My bf keeps our house so cold, I can eat soup year round lol

      Reply
  12. Gunjan says

    July 15, 2016 at 11:07 am

    Perfect timing. I was thinking about soup today and you got me. I am trying this in my kitchen today. Thanks for sharing.

    Reply
    • ourlittleeverything says

      July 15, 2016 at 1:54 pm

      Thanks Gunjan!

      Reply
  13. Portia @ Obsessed by Portia says

    July 15, 2016 at 12:36 am

    This looks so good! Pinned for later 🙂

    Reply
    • ourlittleeverything says

      July 15, 2016 at 6:49 am

      Thank you Portia!

      Reply
  14. Clare Speer says

    July 14, 2016 at 8:42 pm

    Looks very appetizing and healthy! Must try soon!

    Reply
    • ourlittleeverything says

      July 15, 2016 at 11:08 am

      Thanks!

      Reply
    • Eli says

      March 23, 2019 at 1:21 am

      1 large head of cauliflower equals how much pre riced?

      Reply
      • Lauren says

        March 23, 2019 at 1:14 pm

        Hi Eli! I’ve been trying to update my recipes to have measurements, but hadn’t gotten to this one yet. Typically 1 large head is about 4-5 cups. An exact measurement isn’t really needed as long as it’s close. Hope that helps. Lauren

        Reply
  15. Joanns says

    July 14, 2016 at 5:43 pm

    I love soup, especially in the upcoming fall months. I am really into subbing cauliflower for potatoes right now. Great recipe!

    Reply
    • ourlittleeverything says

      July 15, 2016 at 11:17 am

      Me too! Thanks for stopping by!

      Reply
  16. kali says

    July 14, 2016 at 4:40 pm

    nothing better than cheese and cauliflower…expect maybe potato and cheese…but this is healthier… lol sounds good
    Xx
    Kali
    http://www.lovelaughexplore.com
    @love_laugh_explore
    https://www.facebook.com/lovelaughexplore/

    Reply
    • ourlittleeverything says

      July 15, 2016 at 11:18 am

      I know…I LOVE potatoes, but unfortunately cant have them often. Thankfully cauliflower makes a great sub!

      Reply
  17. Jessica Bradshaw says

    July 14, 2016 at 4:09 pm

    This looks fantastic. I can’t wait until winter to try this. It sounds so warm and yummy. 🙂

    Reply
    • ourlittleeverything says

      July 15, 2016 at 11:18 am

      Thanks Jessica!

      Reply
  18. John says

    July 14, 2016 at 2:26 pm

    I love this idea! I bet this is delicious. Im adding it to my shopping list this week.

    Reply
    • ourlittleeverything says

      July 14, 2016 at 4:08 pm

      Thanks John!

      Reply
  19. Rae says

    July 14, 2016 at 1:30 pm

    Where was this recipe when my father dropped off an entire flat of cauliflower?! Yum! Saving this for the next cauliflower overload.

    Reply
    • ourlittleeverything says

      July 14, 2016 at 4:08 pm

      I’m jealous you had an entire flat of cauliflower! I use a ton!

      Reply
  20. Lauren says

    July 14, 2016 at 11:06 am

    Never tried cauliflower soup but the cheese factor tempts me to try! Thanks for sharing!

    Reply
    • ourlittleeverything says

      July 14, 2016 at 4:07 pm

      Cheese has that effect on me too! Haha!

      Reply
  21. Lauren says

    July 14, 2016 at 10:34 am

    This looks awesome.. I love soup and I am always looking for healthy, but filling options! Thanks for sharing!

    Reply
    • ourlittleeverything says

      July 14, 2016 at 4:07 pm

      Thanks Lauren!

      Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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