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Roasted Cauliflower White Cheddar Soup

This delicious Roasted Cauliflower White Cheddar Soup starts with freshly roasted cauliflower, and gets added flavor from sauteed vegetables and added creaminess from white cheddar cheese and it’s perfect comfort food!

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.

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

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

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Roasted Cauliflower White Cheddar Soup


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

Description

This delicious Roasted Cauliflower White Cheddar Soup starts with freshly roasted cauliflower, and gets added flavor from sauteed vegetables and added creaminess from white cheddar cheese and it’s perfect comfort food!


Scale

Ingredients

  • 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

Instructions

  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.

Notes

  • 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.

Nutrition

  • Serving Size: 4

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