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.
Marla says
This soup was easy to make and it was delicious
Jina says
Hi there! What size is one serving? A cup?
Lauren Vavala says
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
Kara says
The soup was so yummy! And as a bonus it was very filling. Thank you for the great recipe. Definitely a keeper.
Lauren Vavala says
Thanks Kara! Glad to hear it worked out for you!
– Lauren
Eden says
This soup was delicious! I added a little seasoned salt and nutmeg to give the flavor more depth.
Portia @ Obsessed by Portia says
This looks so good! Pinned for later!
ourlittleeverything says
Thanks Portia!
Tasha says
I love cauliflower! Never thought to try it out like this. I’ll have to try out the recipe this weekend.
Amanda says
Sounds interesting! I’m trying to get more into cauliflower so I’ll have to give this one a try 🙂
Agnes says
This looks like the perfect fall dish. So rich and comforting.
andrea says
Soup time is almost here:) I love all types of cheesy soups and this one looks delicious
ourlittleeverything says
Thanks Andrea! I hope soup weather gets here SOON!
candy says
Getting to be soup season around here, will be trying this new soup for my family.
Lana | Lifestyle Queen Bee says
My husband loves cauliflower so I’ll have to make this once the weather starts to cool off (too hot to eat soup now!) 🙂
ourlittleeverything says
Thanks Lana – I hope he likes it! My bf keeps our house so cold, I can eat soup year round lol
Gunjan says
Perfect timing. I was thinking about soup today and you got me. I am trying this in my kitchen today. Thanks for sharing.
ourlittleeverything says
Thanks Gunjan!
Portia @ Obsessed by Portia says
This looks so good! Pinned for later 🙂
ourlittleeverything says
Thank you Portia!
Clare Speer says
Looks very appetizing and healthy! Must try soon!
ourlittleeverything says
Thanks!
Eli says
1 large head of cauliflower equals how much pre riced?
Lauren says
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
Joanns says
I love soup, especially in the upcoming fall months. I am really into subbing cauliflower for potatoes right now. Great recipe!
ourlittleeverything says
Me too! Thanks for stopping by!
kali says
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/
ourlittleeverything says
I know…I LOVE potatoes, but unfortunately cant have them often. Thankfully cauliflower makes a great sub!
Jessica Bradshaw says
This looks fantastic. I can’t wait until winter to try this. It sounds so warm and yummy. 🙂
ourlittleeverything says
Thanks Jessica!
John says
I love this idea! I bet this is delicious. Im adding it to my shopping list this week.
ourlittleeverything says
Thanks John!
Rae says
Where was this recipe when my father dropped off an entire flat of cauliflower?! Yum! Saving this for the next cauliflower overload.
ourlittleeverything says
I’m jealous you had an entire flat of cauliflower! I use a ton!
Lauren says
Never tried cauliflower soup but the cheese factor tempts me to try! Thanks for sharing!
ourlittleeverything says
Cheese has that effect on me too! Haha!
Lauren says
This looks awesome.. I love soup and I am always looking for healthy, but filling options! Thanks for sharing!
ourlittleeverything says
Thanks Lauren!