Roasted Cauliflower Soup is cozy and comforting with tender florets, fresh garlic, sharp Cheddar, and Gruyère cheese. Serve with crusty bread for dipping.
Easy Cauliflower Soup
I like this recipe because so many cauliflower soups are blended until silky smooth, but I think it’s nice to keep a little texture. Roasting the florets softens them enough that they’re tender and easy to eat, but they still hold their shape and make the soup feel more like a meal. Plus, the roasted edges also add a depth of flavor that you’d miss if everything were pureed.
Ingredients for Roasted Cauliflower Soup
Here’s what you’ll need for this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Cauliflower: For the best texture in the soup, cut the florets in halves or quarters so they are smaller than regular bite-size pieces but not so small they’ll get lost in the soup.
- Olive Oil and Simple Seasonings: For roasting the cauliflower.
- Butter: Starts the base of the soup with richness.
- Onion and Garlic: A savory foundation that balances the cream and cheese.
- Flour: Just a little to thicken the soup.
- Half-and Half: For adding comforting creaminess without feeling heavy.
- Broth: gives the soup depth and warmth. Chicken-style or vegetable broth can be used, although vegetable broth may require additional seasoning.
- Cheeses: A mix of sharp Cheddar and Gruyère cheeses pairs beautifully with roasted cauliflower.
- Fresh Chives: For a pop of color and a fresh finish.
How to Make Roasted Cauliflower Soup
STEP ONE: Roast the Cauliflower. Preheat oven to 400°F. Spread cauliflower florets on a sheet pan. Drizzle with olive oil, season with salt and pepper, and roast 15–20 minutes, or until fork-tender with golden edges.
STEP TWO: Start the Base. Set a large pot over medium heat and add the butter. When the butter is melted, add the onion and cook for 3 minutes, stirring frequently, until softened. Stir in garlic and cook for an additional 30 seconds.
STEP THREE: Make the Roux. Whisk in the flour and cook, stirring continuously, for 1 minute.
STEP FOUR: Add Liquids. Gradually whisk in the broth, about ½ cup at a time, until smooth. Stir in the half-and-half and bring just to a simmer.
STEP FIVE: Add Cauliflower and Cheese. Remove the pot from the heat and add the roasted cauliflower. Stir in Cheddar and Gruyère cheeses, a handful at a time, until melted and smooth.
STEP SIX: Finish and Serve. Adjust seasoning to taste, sprinkle with chives, and serve hot.
Make it Vegan 🌱
For a plant-based soup, use vegan butter, half-and-half, and cheeses. The butter and half-and-half is widely available but dairy-free Gruyère can be tough to find, unless you’re near a specialty shop or ordering online. The closest substitute I’ve found at a regular grocery store is a good-quality vegan mozzarella or Swiss-style cheese.
Storage and Reheating
- Store leftover soup in an airtight container in the refrigerator. Reheat slowly on the stove over low heat, stirring often so the cheese melts back into the broth. Add a splash of broth or water as needed to loosen the soup. Freezing is not recommended.
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Roasted Cauliflower Soup Recipe
Ingredients
- 1 1/2 pounds cauliflower florets cut into small bite-size pieces
- 2 tablespoons olive oil
- Kosher salt and ground black pepper to taste
- 2 tablespoons butter
- ¼ cup yellow onion diced
- 1 tablespoon garlic minced
- 3 tablespoons all-purpose flour
- 2 cups half-and-half
- 3 cups chicken-style broth or vegetable broth
- 2 cups sharp Cheddar cheese shredded
- 1 cup Gruyère cheese shredded
- 2 tablespoons chives chopped, for garnish
Instructions
- Preheat oven to 400°F. Spread cauliflower florets on a sheet pan. Drizzle with olive oil, season with salt and pepper, and roast 15–20 minutes, or until fork-tender with golden edges.
- Set a large pot over medium heat and add the butter. When the butter is melted, add the onion and cook for 3 minutes, stirring frequently, until softened. Stir in garlic and cook for an additional 30 seconds.
- Whisk in the flour and cook, stirring continuously, for 1 minute.
- Gradually whisk in the broth, about ½ cup at a time, until smooth. Stir in the half-and-half and bring just to a simmer.
- Remove the pot from the heat and add the roasted cauliflower. Stir in Cheddar and Gruyère cheeses, a handful at a time, until melted and smooth.
- Adjust seasoning to taste, sprinkle with chives, and serve hot.
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