Sweet & savory country cooking from my table to yours!


Roasted Cauliflower White Cheddar Soup


Last week was SO… cold here in Kentucky.  I had two things on my mind all week… hot soup and hot bread, so I made both.  First I made my recipe for Homemade Bread Bowlsthat I later shared with you, and of course I just had to fill my bread bowls with some hot soup.  When choosing a soup for bread bowls, you want a creamy thick soup, not a brothy thin soup.  I had so many hot and creamy soup options to choose from, but after some thought I came up with the winner, Homemade Creamy Roasted Cauliflower Soup.

Here’s a quick overview of what I did to make this soup delicious, creamy and loaded with flavor…

  1. I started by chopping some fresh cauliflower and roasting it in my oven.
  2. I cooked some thinly sliced carrots in a small pan and set them aside.  I find that when I saute´ vegetables, carrots seem to take quite a bit longer to get tender than other vegetables.
  3. I melted some butter in a dutch oven.  I added some celery, onion and garlic and cooked until the vegetables were tender.  Then I added some flour and a little chicken broth and made a roux, followed by more chicken broth.
  4. Next I added the roasted cauliflower…the star of the show.
  5. I added some milk and heavy cream, and lastly…some shredded white cheddar cheese.

  • I simmered it for about five minutes until the cheese had melted and the soup became even more creamy.

Did I say creamy?

I’ve served this delicious soup two ways…in soup bowls and bread bowls.  It delicious either way.


Roasted Cauliflower White Cheddar Soup

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55


  • 1 head cauliflower, around 2 pounds, rinsed, cored and chopped into small florets
  • 2 carrots, peeled & very thinly sliced
  • 1/2 stick butter, unsalted
  • 1 medium onion, finely diced
  • 2 stalks celery, thinly diced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 rounded teaspoon minced garlic
  • 1/3 cup flour
  • 2 cups chicken broth
  • 2 cups milk
  • 1 cup heavy cream
  • Additional salt & pepper to taste
  • 1 bar white cheddar cheese, 6 ounces, grated


  1. Preheat oven to 400 degrees.
  2. Place carrots in a small pan. Cover with water and bring to a boil over medium heat. Cook until tender and drain. Set aside.
  3. Meanwhile, spread the cauliflower out in an even layer on a cookie sheet. Sprinkle lightly with salt & pepper and drizzle with olive oil. Bake until cauliflower turns a light golden color and looks crispy around the edges and remove from oven. Set aside.
  4. Melt butter in a dutch oven or heavy pot over medium heat. Add the celery, onions, salt & pepper and saute until the celery is almost tender. Add the garlic and saute for about 2 minutes.
  5. Add 1/2 cup of the broth and the flour and whisk constantly over medium heat for about 2 minutes until the flour has had time to cook out. Add the remaining broth, carrots and cauliflower and cook for about 2 minutes. Add the milk and heavy cream and cook stirring constantly for about 5 minutes until soup has slightly thickened. Add about 1 scant cup of the cheese and continue cooking and stirring for about 2 minutes and remove from heat.
  6. Serve in soup or bread bowls. Sprinkle additional cheese on top.


  • This soup yields 4 large soup bowls or 6 bread bowls. See my previous post for bread bowls for a great way to serve this creamy soup.
  • Cook time includes time for roasting the cauliflower.


  • Serving Size: 4

Leave a reply