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Roasted Cauliflower Soup

5 from 1 vote
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Author: Holly Gray


  • 1 medium head cauliflower
  • olive oil
  • salt and pepper
  • 2 T butter
  • 1/4 cup yellow onion diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 3 cups vegan chicken broth
  • 1 1/2 cups Pepper Jack cheese shredded
  • 1 1/2 cups sharp Cheddar cheese shredded


  • Preheat oven to 400°
  • Cut cauliflower into small bite-size florets and place on a sheet pan. Drizzle with olive oil then season with salt and pepper, to taste. Roast 15 - 20 minutes or until fork tender. Set aside.
  • In a large pot, melt butter over medium high heat. Add onion and cook 3 - 5 minutes, stirring frequently, until softened and fragrant.
  • Add garlic and continue cooking an additional 1-2 minutes. Add flour and stir vigorously to thicken.
  • Pour in mik 1/2 cup at a time, whisking well after each addition. Continue whisking and add in the broth. Add roasted cauliflower to the pot.
  • Remove from heat and gently stir in Pepper Jack and Cheddar cheeses. Adjust seasoning to taste and serve warm.
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