Roasted Cauliflower White Cheddar Soup

09.19.2013

Roasted Cauliflower White Cheddar Soup | Cooking Classy

If there’s a soup that you must try this Fall, please let this be it! This soup is equally as delicious, if not better, than broccoli cheese soup. I wouldn’t have thought it would be as good because cauliflower seems quite bland, but when you roast it in a blazing hot oven, it takes it to a whole new level. It seems to caramelize on the edges and bring a light sweetness to the soup. It was hard for me not to eat all of the roasted cauliflower before adding it to the soup, I love the stuff!

I loosely adapted the recipe for this from the Broccoli Cheese Soup I have posted (which is maybe why I feel they are both so amazing), but I did however make this one just a bit lower in fat. Since the cauliflower was able to offer some creaminess to the soup after pureeing, I didn’t need as much of the roux mixture (the butter and flour) and I also used a little less cheese. Nutrition wasn’t really in mind when I added the lesser amount of cheese though, I just wanted some of the roasted cauliflower flavor to really show through. Truthfully, you could leave the cheese out all together and still have an irresistibly tasty soup (and I won’t say that often about cheese, I’m a cheese fanatic).

This soup is also wonderful served in the homemade bread bowls I posted just yesterday. Here is the link if you’d like to make them to go along with this soup. Enjoy!

Roasted Cauliflower White Cheddar Soup | Cooking Classy

Roasted Cauliflower White Cheddar Soup

Yield: About 4 servings

Roasted Cauliflower White Cheddar Soup

Ingredients

  • 1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces
  • 1 1/2 Tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 3 Tbsp butter
  • 1 cup finely chopped yellow onion
  • 3 Tbsp all-purpose flour
  • 1 clove garlic, minced
  • 3 cups milk
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 Tbsp chopped fresh parsley, plus more for garnish
  • 1 tsp chopped fresh thyme (or a slightly heaping 1/4 tsp dried)
  • 1 bay leaf
  • 1/4 tsp granulated sugar
  • 4 oz shredded sharp white cheddar cheese, shredded (1 cup), plus more for serving if desired
  • 1 oz finely grated parmesan cheese (slightly packed 1/4 cup)*

Directions

  • Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven 20 - 25 minutes, until golden. Remove from oven and set aside.
  • In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4 - 5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in milk followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1/2 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer). Bring to a boil, stirring frequently and allow to cook until thickened slightly. Puree 3 cups of the soup in a blender (being careful as your working with hot liquids) and return to soup in pot. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar, parsley and serve with fresh bread or croutons if desired.
  • *Finely grate this on the shark teeth of the box grater. To be honest I don't know what they are called but they are the annoying, pokey side of the box grater. This way the parmesan will melt into the soup quickly and smoothly.
  • Recipe Source: Cooking Classy, adapted lightly from my Broccoli Cheese Soup
http://www.cookingclassy.com/2013/09/roasted-cauliflower-white-cheddar-soup-homemade-bread-bowls/

 

 

53 comments

  • ATasteOfMadness: Wow, I would definitely make this the soup I try this fall. This looks SO good! September 19, 2013 at 10:11pm Reply

  • Averie @ Averie Cooks: Pinned! I could use a big bowl of that right about now! September 19, 2013 at 10:33pm Reply

  • Chung-Ah | Damn Delicious: I’m honestly not much of a cauliflower fan but I’m sure I’d lick the bowl clean if I make this! Oh and I’d devour that homemade bread bowl instantly! September 20, 2013 at 7:41am Reply

  • Susan: Hi Jaclyn,
    I’m not much of a soup eater, but I love the idea of roasting cauliflower. I was planning to make roasted Brussels sprouts as part of dinner, but thanks to you, I think I’ll add the left over cauliflower I have to them. Thank you for a great and timely idea. September 20, 2013 at 2:18pm Reply

    • Jaclyn: Hi Susan! I’m so glad I was able to inspire you :)! Isn’t roasted cauliflower amazing? Thanks for leaving a comment! September 24, 2013 at 7:13am Reply

  • Rachel @ Bakerita: I adore cauliflower, but I don’t eat it nearly enough. This soup sounds too delicious and I’ll definitely be trying it this fall. September 20, 2013 at 4:08pm Reply

  • Katrina @ Warm Vanilla Sugar: I love this soup!! So full of goodness. September 20, 2013 at 6:51pm Reply

  • Kristy @ Sweet Treats & More: I love cauliflower soup!! I need this this fall! September 21, 2013 at 7:34pm Reply

  • Mel: Delicious! I just made this and LOVED it! Next time I will definitley make a double batch! September 22, 2013 at 6:32pm Reply

    • Jaclyn: I’m so happy to hear you loved this soup Mel! Thanks for leaving a comment! September 23, 2013 at 6:10am Reply

  • Ali: I’m making this right now and it is delicious. I did replace the chicken broth with vegetable stock because I’m cooking for a vegetarian. Thanks for an amazing cauliflower recipe! September 23, 2013 at 7:25am Reply

    • Jaclyn: I’m so glad you liked this Ali and were able to substitute vegetable broth and make it vegetarian. Thanks for your comment! September 23, 2013 at 2:39pm Reply

  • Shari Kelley: I love cauliflower, and can’t wait to try this soup! I like the bread bowl idea, too. Thanks for sharing the recipes. September 23, 2013 at 9:27pm Reply

  • Sandy: There is only one way I eat cauliflower and that is Jonathan Waxman’s Oven Roasted Cauliflower with Breadcrumbs, that is until now! This soup was amazing! Truly delicious and so easy to make. The only change I made was to puree the entire thing to make one smooth soup. I make the late fall/winter soup Sunday in my house. This will definitely be on this years roster. Can’t wait to try the broccoli cheese soup. Thanks again for the yumminess! September 29, 2013 at 3:18pm Reply

    • Jaclyn: I’m so glad you liked this soup Sandy! You’ve got me wanting to try that recipe now I’ll have to look it up. Thanks for your comment, I hope you like the broccoli cheese soup too! October 11, 2013 at 7:24pm Reply

  • Maggie J: Yum! I made this for dinner tonight and it was a hit. I didn’t have cream, so I used white wine. Tasty! September 30, 2013 at 7:29pm Reply

    • Jaclyn: I’m so glad you liked this soup Maggie! Thanks for your comment! October 1, 2013 at 11:31am Reply

  • Wine for Pregnant Women | Truly, Margaret MaryTruly, Margaret Mary: […] used the leftovers in a cauliflower soup recipe. It was perfect to use in cooking and for $7.99 a bottle, it’s easy on the pocketbook, […] October 3, 2013 at 6:16am Reply

  • Four Best Things from the Internet – More Uses for Eggplant and My Career Type Has a Name | Truly, Margaret MaryTruly, Margaret Mary: […] in the fridge for over a week and was worried I wouldn’t use it before it got too old. This soup from the Cooking Classy blog was the perfect way to use it […] October 4, 2013 at 9:18am Reply

  • Marianne: This was so good! I added some butternut squash to the cauliflower to roast. I also pureed the entire soup. Delicious! October 6, 2013 at 9:07pm Reply

    • Marianne: added some white wine also to thin it down a bit. October 6, 2013 at 9:08pm Reply

      • Jaclyn: That sounds delicious! October 7, 2013 at 4:54am Reply

  • Liz: I made this last night and it was so good. :) My husband liked it too, but suggested adding some crumbled up crispy bacon. Just a suggestion that I plan on doing next time! Bacon makes most things better, right? October 8, 2013 at 2:04pm Reply

    • Jaclyn: Yes I love bacon. I’m so glad you and your husband liked it Liz! Thanks for your comment! October 8, 2013 at 5:25pm Reply

  • Kate halstead: Made this for dinner -turned out great! Add quick a bit more pepper and some chili powder and a dash of paprika to zing it up a bit! October 9, 2013 at 3:31pm Reply

    • Jaclyn: I’m glad you liked it Kate! Thanks for leaving a comment! October 9, 2013 at 6:39pm Reply

  • Karla: Thanks so much for this recipe! I pinned it a couple of weeks ago and made it for dinner tonight and it was huge hit. Even my picky eater 8 year old loved it! October 9, 2013 at 8:17pm Reply

    • Jaclyn: I’m so happy your family enjoyed this soup Karla! Thanks for your comment! October 19, 2013 at 7:43pm Reply

  • Sarah: You’re right, this soup is fabulous! Thanks for sharing the recipe. October 15, 2013 at 6:52am Reply

    • Jaclyn: I’m so glad you think so Sarah! Thanks for leaving a comment! October 15, 2013 at 7:55am Reply

  • A Few of My Favorite Things | Gettin' My Healthy On: […] Roasted Cauliflower and White Cheddar Soup. I was informed by my sister that this cauliflower soup is the business. If my picky eater […] October 16, 2013 at 6:02am Reply

  • michelle: I made this for dinner tonight. Super easy and delicious! October 21, 2013 at 3:00pm Reply

    • Jaclyn: I’m so glad you thought it was easy and delicious Michelle! Thanks so much for your comment! October 22, 2013 at 6:40am Reply

  • Sarah: Loved the soup!!! It was exactly what I was looking for to use up the rest of my GIGANTIC head of cauliflower. I skipped the cream, using all whole milk and about 1/2 the cheese – Perfect balance of creaminess without being indulgent. October 25, 2013 at 5:55pm Reply

    • Jaclyn: I’m so glad you liked it Sarah and were able to adapt it to your liking :)! October 26, 2013 at 5:37am Reply

  • Blakely Anderson: Im pregnant and looking for recipes to double and freeze. Will this freeze relatively well? October 29, 2013 at 6:46am Reply

    • Jaclyn: I haven’t tried so I can’t say for sure but it should freeze okay. Congrats on the pregnancy! October 29, 2013 at 7:11am Reply

  • Andrea: Delicious! I made it two weeks ago and am currently roasting the cauliflower as I type this! Weather is turning cold this week and this soup will be great for a quick warm meal after working all day. Thx for a great recipe. I left out the cream though and used 2% milk. I added a few potato flakes at the end to thicken it a bit. Yum! November 10, 2013 at 7:14am Reply

    • Jaclyn: You’re welcome Andrea! Thanks for leaving a comment, I’m so glad you’ve enjoyed this soup! November 10, 2013 at 7:55am Reply

  • Gina: This soup looks amazing! I wonder if anyone has tried making it in the crock pot? November 29, 2013 at 9:55pm Reply

  • Steph: I just made it and I made a mistake I added1/4 cups of sugar instead of 1/4 tsp of it. Although I made it with way to much sugar the soup still taste really good. I also added crushed red peppers for some spice. December 9, 2013 at 11:59pm Reply

  • Vanessa: stunning recipe. and I love the idea of serving it in the round breads. December 24, 2013 at 7:41am Reply

  • Lynn Nowak: Just made this this afternoon. I love thyme and cauliflower so I knew I’d love it… and I do. What a great recipe. I substituted the flour (my mother is gluten free) with cornstarch (1 1/2 tbsp). I whisked it together with the room temp chicken stock and then put it in. It turned out perfectly. It will likely become a staple in our household. I’m going to try the broccoli one next. December 29, 2013 at 3:04pm Reply

    • Jaclyn: Lynn, I’m so happy to hear you enjoyed the soup and that it’s likely to become a staple! Thanks so much for leaving a comment! I hope you love the broccoli soup too! January 2, 2014 at 10:47pm Reply

  • Amy T: I made this soup tonight and it was the best soup I have ever tasted. My husband is taking leftovers for lunch at his request. I cannot wait to make this again. Thank you for the wonderful recipe! January 13, 2014 at 7:42pm Reply

    • Jaclyn: Thanks for the great review Amy! I’m so glad you and your husband loved it! January 22, 2014 at 9:23pm Reply

  • Julie: This is delicious! Just made it tonight and followed the recipe exactly. A keeper for sure!
    thanks for sharing January 15, 2014 at 5:04pm Reply

    • Jaclyn: You’re very welcome Julie! I’m so glad you think it’s a keeper :)! January 15, 2014 at 11:34pm Reply

  • Maria: This is on the stove now, it’s smells so good! My family likes thicker soups, so I upped the amount of heavy cream a bit. I also added some Gouda that I had with the cheddar and Parmesan. Can’t wait to try it! February 5, 2014 at 3:28pm Reply

    • Jaclyn: I hope you love it Maria, the Gouda addition sounds delicious! February 5, 2014 at 6:08pm Reply

  • Rachel: I am eating this soup right now…it is easily one of my favorite soups!!!!! Thank you so much. Do you happen. To know the nutrition facts for this, specifically the calories? March 9, 2014 at 6:44pm Reply

    • Jaclyn: I’m so happy to hear this is one of your favorite soups Rachel! Sorry, unfortunately I don’t have the calorie count for it, you can usually find it from sites like myfitnesspal.com or http://caloriecount.about.com/ March 23, 2014 at 4:58pm Reply

  • MaryH: Loved it, so good! My…err… bottom was rather trumpety the day after but that was part of the fun :) April 21, 2014 at 1:24am Reply

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