Roasted Cauliflower White Cheddar Soup


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!

Roasted Cauliflower White Cheddar Soup | Cooking Classy

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 ClassyRoasted Cauliflower White Cheddar Soup | Cooking Classy


Roasted Cauliflower White Cheddar Soup

4.5 from 12 votes

Yield: About 4 servings


  • 1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 3 Tbsp butter
  • 1 cup finely chopped yellow onion
  • 3 1/2 Tbsp all-purpose flour
  • 1 clove garlic , minced
  • 3 cups milk
  • 1 (14 oz) can low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried parsley or 1 Tbsp chopped fresh
  • 1/4 tsp (slightly heaping) dried thyme or 1 tsp chopped fresh
  • 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)


  1. 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 until golden, about 25 minutes. Remove from oven and set aside.
  2. 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 constantly, then reduce heat to low. 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 and serve with fresh bread or croutons if desired.
  3. Recipe Source: Cooking Classy, adapted lightly from my Broccoli Cheese Soup




  • 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 or 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

  • cheryl: Delicious I will defiantly be making this often.Thanks for sharing. October 26, 2014 at 4:02pm Reply

  • Katherine: I made this for dinner tonight! I used two heads of cauliflower, added a bag of turnips (sautéed them with the onions) used twice as much garlic, used one 1/2 cups milk + more chicken stock, also added red chili flakes, used only 1/2 cup of Parmesan cheese and the soup was the bomb!!! Thanks for the recipe! It is definitely a keeper! Perfect for winter :-) November 2, 2014 at 3:52pm Reply

  • Kim: Loved this soup!! Subbed a few things w what I had on hand (frozen cauliflower, no cream, more stock, less milk, dried herbs and added bacon). It was delish roasting the cauliflower gave so much flavor. An excellent alternative to a rich potato soup!!! November 8, 2014 at 6:35pm Reply

    • Jaclyn: I’m so happy to hear you loved it Kim! Thanks for your review! November 9, 2014 at 12:02pm Reply

  • Alana: I was planning on making this for dinner and I saw it makes about 4 servings but I was wondering how much soup you considered a serving. I want to make sure I have enough to feed my whole family. November 12, 2014 at 10:08am Reply

    • Jaclyn: I’m not the best with servings, I mostly base it off of what my family eats so I can’t remember exactly how much one serving it, sorry! December 8, 2014 at 10:44pm Reply

  • Anita: Does anyone know if I could make this in a crock pot? November 16, 2014 at 2:32pm Reply

  • Sheila Sparling: I made this tonight in the crockpot. I roasted the cauliflower the night before and purred it then left it in the fridge overnight. In the morning I made the base and placed it all in the crockpot on low. Mid morning my husband put it on low for four hours and by noon it was getting brown on the edges. It didn’t have the cream colored appearance as in the picture and taste was so so. Felt it needed something more so I probably won’t make it again but I think it could be done but you don’t need to let it sit all day in the crockpot. Just my thoughts!!!! Good luck!!!! November 18, 2014 at 5:37pm Reply

  • Caryn: OMG!! Made this for dinner tonight and it was soooo good!! My husband, who, upon hearing that I was making cauliflower soup, turned up his nose, quickly came running back when he smelled it in the pot. Wow! I made it exactly as written and it was delicious! I might add a few red pepper flakes next time because I like a little spice, but, man!! How many times can I say it was soooo good?!?! December 22, 2014 at 6:29pm Reply

  • Laura: Do you have nutritional info on this recipe?
    Thanks! Looks great! January 2, 2015 at 9:21am Reply

  • Jill Andrews: i made this today and it is so good. Used vegetable broth because I have vegetarians here. I forgot to add the heavy cream, but didn’t miss it because it was so good and flavorful. Making it again for my vegetarian daughter to take back to college with her. Just loved it!! January 4, 2015 at 1:58pm Reply

  • KAG: This looks delicious! Does anyone have the nutritional information for this soup? January 16, 2015 at 7:01pm Reply

  • Ellen: just got finished making this soup….DELICIOUS!
    Funny story…hubby hates all veggies except carrots & corn (boring). I made this soup with 2 minor changes. Omitted sugar & added 1 small diced potato. I puréed the soup with my hand blender leaving some small pieces. When hubby asked what kind of soup I made I told him “potato” soup. I gave him a spoonful to try. He took a tentative little bit off the spoon and then went back and took the whole spoonful and declared, “that’s really good!” Imagine that….I will never tell him it is really cauliflower soup.
    Thanks for a great recipe! January 21, 2015 at 11:31am Reply

  • Karen: Made this soup for Saturday Snowday today! Substituted lite cream for heavy cream. Tasted amazing!!!! Will make again. Rich and filling. January 24, 2015 at 10:10am Reply

  • Dianne: This soup is AMAZING!!! I just had oral surgery and I can only eat soup. This is filling and easy to eat! January 25, 2015 at 7:07pm Reply

  • Roasted Cauliflower and White Cheddar Soup | Outside the Cereal Box: […] Inspired by CookingClassy […] February 5, 2015 at 3:08pm Reply

  • Alicia: I loved this soup!! Have another batch in the works right now. I added a touch of nutmeg, because I love it with cauliflower, and it tasted great this way too. Thanks for the wonderful recipe. February 9, 2015 at 6:31am Reply

  • Amie: It was a hit! I used the crock pot & it was great! I used almond milk instead regular, omitted the cream & added a tiny bit of celery, chili powder & red pepper flakes. So yummy! February 22, 2015 at 5:16pm Reply

  • Julie Mora: I added ground beef and corn. It was amazing!!!! February 22, 2015 at 5:38pm Reply

  • Adria: I felt like it was missing something. Pretty bland and boring and too much thyme taste. I am adding corn. I don’t know that I will make it again. March 1, 2015 at 7:31pm Reply

  • Kristyn: This soup is delicious, exactly as written! I love cauliflower soup, but this is a whole new level. I am going to try a grain free option by omitting the roux and adding a couple potatoes to thicken. Thanks for the great recipe! March 4, 2015 at 5:47am Reply

  • Sarah: Sounds great! Although the directions seemed a little off to me. You said 4 OZ (1 cup) for cheddar cheese and 1 OZ (1/4 cup) for parm cheese. But 1 cup is 8 OZ and 1/4 cup is 2 OZ? Not sure which to follow…. April 14, 2015 at 6:15pm Reply

    • Jaclyn: I have a kitchen scale so sometimes I do things with both cup and weight measurements. Cheeses weigh differently than liquids do, if you check an (8 oz) bag of pre-shredded cheese at the store it will likely list 2 cups somewhere on the package. April 15, 2015 at 10:34pm Reply

  • Celeste: LOVED this!! soo good, followed your recipe exactly! Thank you April 21, 2015 at 7:34pm Reply

  • Roz: im about to make this for lunch!! Sounds delicious!! May 16, 2015 at 6:11pm Reply

  • Karen: Loved it!! Added 1tsp. Each of dry oregano thyme and rosemary to the onions when they were sautéing along with a good pinch of red pepper flakes. Added the fresh herbs in at the end with a splash of cooking sherry and used 1/2 cheddar and 1/2 aged white cheddar. yum. Omitted the sugar. August 21, 2015 at 2:03pm Reply

  • Rachel: My goodness woman that was delicious! I loved it. I followed it exactly. Thanks for the new recipe! August 27, 2015 at 11:37am Reply

  • Julie: This soup is AMAZING!!! I was skeptical of the thyme, but it added a wonderful dimension to the flavor. Definitely a recipe I’ll use frequently! August 30, 2015 at 3:38pm Reply

    • Jaclyn: I’m happy to hear you enjoyed it Julie! Thanks for your feedback! August 30, 2015 at 11:20pm Reply

  • Amy: This soup was absolutely divine!! My husband and 6 year old son are not big cauliflower fans, but this soup was a winner for them. Thank you for sharing! October 12, 2015 at 8:32pm Reply

  • Jen: This looks great. I have pinned it and plan to make it this week. I was thinking of roasting a clove or 2 of garlic with the cauliflower and then pureeing it all together. Do you think that would be ok? I can’t wait to try this soup! October 18, 2015 at 7:10pm Reply

    • Jaclyn: Yes definitely! I might recommend more than one or two though because the flavor really mellows out as it roasts. I hope you love this soup Jen! October 19, 2015 at 10:59pm Reply

  • Judy: Just made this. I added some lemon juice at the end, as it needed more oomph. Will leave out the sugar next time – definitely doesn’t need it. Someone suggested bacon – that sounds like it would be good, too! October 25, 2015 at 1:15pm Reply

  • Chelsee: Do it matter what kind of milk is used? November 3, 2015 at 12:17pm Reply

    • Jaclyn: Preferably anything but skim. November 3, 2015 at 12:57pm Reply

  • pb2: Made this tonight! I substituted white carrots for the cauli. Red wine for the cream. Beef stock for the chicken broth. Sweetened condensed milk for the milk and sugar. added Spam for meat. Mushrooms for the onions. Ginger for the garlic. It was delicious! Thank you!
    Just kidding. Followed your recipe and it was delicious!!! November 15, 2015 at 10:36pm Reply

  • Arwen: We’ve made this twice now, and we love it! Thank you! November 22, 2015 at 6:15pm Reply

  • Krystal: Can it be frozen? December 16, 2015 at 7:32pm Reply

  • Patti: my sister has alergy to dairy do you think you could make this with almond milk. I am not sure how almond milk is once heated? Anyone use it for soups? December 19, 2015 at 8:03pm Reply

  • Andrea: I made in on a whim this morning because it’s a cold and snowing and I wanted warm soup for lunch. I only had a little cheddar cheese so I added some cream cheese and the soup was DELICIOUS! I added a little fresh cilantro too. Yummy.😋 February 10, 2016 at 7:53am Reply

  • Don: This soup has amazing flavor, Jaclyn! It was easy to make and delicious. Now one of my favorites. April 9, 2016 at 6:26pm Reply

  • Martha: Made it last night and even my picky 4-year-old said “Yumm!” I followed the recipe as is but saw someones suggestion of adding potato flakes to thicken it a little, it was perfection! My new favorite soup recipe! Thanks! April 12, 2016 at 10:20am Reply

    • Jaclyn: So glad you both loved it Martha! April 12, 2016 at 10:30am Reply

  • Kerry: Do you think this recipe would freeze well? I have a bunch of cauliflower in my garden and I was going to just freeze it but now I am wondering if I should make some soup up to freeze for night’s when I don’t feel like cooking. August 13, 2016 at 9:47pm Reply

  • Arwen: Don’t know if I ever commented before and forgot, but I wanted to say that my family loves this soup. I love soup and homemade bread better than almost anything so this recipe is made at least once a month. =) Thank you for sharing! September 28, 2016 at 7:24pm Reply

    • Jaclyn: Thanks Arwen! October 4, 2016 at 1:40pm Reply

  • Diana: I just made this soup and it is fabulous! I did not have milk so I substituted additional low sodium chicken broth and used half and half to desired consistency. With my low carb diet I substituted 1 drop liquid Stevia for sugar. It boosts the natural sweetness from roasted cauliflower. This is a fall/winter soup keeper!!
    Thank you for the recipe! October 4, 2016 at 3:55pm Reply

  • Jess Wright @ The Cookbook Obsession: I made this for lunch today and it was as huge smash success!! I left the chunks whole because my 2 yo likes to pick them out and eat them and eat them. A little pinch of cayenne and I was in heaven. :)
    Great recipe, it’s a keeper. October 21, 2016 at 11:09am Reply

    • Jaclyn: I’m so glad it was enjoyed Jess! Thanks for your comment! October 21, 2016 at 2:25pm Reply

  • Mara: I tried this soup last week when my boss brought it in for us – best soup I’ve ever had. But this week I start a low calorie diet. Do you have any idea what the calorie count is? October 24, 2016 at 12:01pm Reply

  • John Davis: INCREDIBLE!!!! Loved, loved, loved, and will make over and over! My fiance mentioned cauliflower and I wanted something different than my usual roasted cauliflower. Stumbled upon this recipe and have saved it for life. October 25, 2016 at 10:36pm Reply

    • Jaclyn: Glad you both loved it John! October 26, 2016 at 1:44pm Reply

  • Little Cooking Tips: Thank you for a recipe that’s totally different from what we’re used to cook here in Greece. We don’t have cream, so we’ll substitute a little wine, like we read on some other comments:)
    Thanx so much for the yummy recipe Jaclyn!}Greetings from sunny Athens! November 5, 2016 at 1:13am Reply

    • Jaclyn: I’m glad you enjoyed it! November 5, 2016 at 8:12am Reply

  • Kates: Jaclyn.. Wow! This recipe was unreal. My husband, kids and I all really loved this soup. I rarely eat left overs, but I had this soup three times during the week until it was gone. Thank you so much for sharing! I just finished going through and pinning a ton of your gorgeous pictures and recipes. You’re amazing! January 25, 2017 at 11:44pm Reply

    • Jaclyn: Thanks Kates! Glad you loved it! January 31, 2017 at 10:33am Reply

  • Deana: I loved his soup. I added Bacon to it. It made all flavors POP! ITS DEFINITELY STAYING IN THE PHILLIPS HOUSEHOLD January 29, 2017 at 2:43pm Reply

    • Jaclyn: I’m honored. Thanks Deana! January 30, 2017 at 2:56pm Reply

  • Holly: This is phenomenal!! Absolutely delicious and perfect. Followed the recipe to a tee and it was a hit. Thank you for sharing!! 😊 March 13, 2017 at 6:30pm Reply

    • Jaclyn: I’m so glad you liked it Holly! March 13, 2017 at 11:32pm Reply

  • Joanne: What a wonderful soup. I am eating it as I am writing this….. Love the white cheddar in it!!
    Luscious April 11, 2017 at 10:38am Reply

    • Jaclyn: Glad you love it Joanne! April 18, 2017 at 12:41pm Reply

  • Caitlin: Hello,

    I was planning on making this soup and then to keep it warm I would put it in the crockpot. Thoughts? April 30, 2017 at 11:49am Reply

  • CJ Deane: Remember to remove the bay leaf before pureeing. July 18, 2017 at 2:19pm Reply

  • Karen C.: Excellent soup…loved by all!!! Thanks for the recipe. September 30, 2017 at 4:01pm Reply

    • Jaclyn: You’re very welcome! Thanks for your review Karen! September 30, 2017 at 10:52pm Reply

  • Alyssa: This is probably my favorite soup ever! October 4, 2017 at 1:26pm Reply

    • Jaclyn: Glad you think so Alyssa! October 8, 2017 at 4:12pm Reply

  • Ann: Mine tastes like mashed potatoes. I think I wasn’t supposed to puree all of it. It’s pretty bland. Would not make again October 15, 2017 at 7:15pm Reply

  • sheryl wendroff: Amazing! I like making soups quick, was even known for it out where I worked on Lincoln road in SOBE! To make a soup quickly while packing in the flavor of a soup that might have simmered for hours, is not so easy. My boyfriend Who, supposedly hates cauliflower had no clue when he went for seconds. Even with the adjustments I made to adhear it to all the dietary restrictions i’m competeing with in my household it truly was outstanding.
    I will be featuring my adaptation of your recipe on my launch of my mother’s and my new website(shameless plug, sorry),, planning to launch by end of November. Of course it’ll include my alterations, but with your delicious recipe as inspiration.
    Please come visit our site and maybe try my version, I’d love to know what you think November 1, 2017 at 1:46am Reply

  • Tammy Thomas: Really good comforting soup. You will never miss the carbs. November 12, 2017 at 4:55pm Reply

    • Jaclyn: Thanks for the review Tammy! November 13, 2017 at 11:56am Reply

  • Fran: Excellent. Doubled and fed 12. December 10, 2017 at 9:30pm Reply

  • Anne Moursund: My family LOVED this soup!!! I added a bit more cheese and it was fabulous. I will certainly make this again. December 29, 2017 at 9:37pm Reply

  • Amy: Added potatoes to make it a little more hearty and swapped out the chicken broth for veggie broth and hallelujah is it a hearty yummy soup! The roasted cauliflower just takes it to the next level! December 30, 2017 at 3:55pm Reply

    • Jaclyn: So glad you liked this Roasted Cauliflower Soup Amy! Thanks for taking the time to leave a comment! December 31, 2017 at 11:25pm Reply

  • Anne: I made it with white cheddar and pepper jack and it was woniderful with a slight pepper bite. Added bone broth for calcium, and guess what? This soup can be served chilled as cold potato soup. Delicious! January 9, 2018 at 8:04pm Reply

    • Jaclyn: Thanks for your review Anne! January 17, 2018 at 11:29am Reply

  • Pauline Lane: Excellent Soup but many of you who post need to enter the Nutrient facts; Calories, Carbs, etc. Recipe no good without it for those of us who count calories, carbs, sugars, etc. January 21, 2018 at 6:08pm Reply

  • Meghan: I’ve made this twice now since I first discovered it a couple weeks ago. So freaking delicious! My partner absolutely loves it for after snowboarding too. Thanks for sharing!!! January 25, 2018 at 9:29am Reply

    • Jaclyn: So glad it was enjoyed! January 26, 2018 at 9:43am Reply

  • Valerie H.: So good!!!! Not really a fan of broccoli cheddar soup, so I wasn’t sure I’d like this soup, but it was fantastic! February 4, 2018 at 11:48am Reply

    • Jaclyn: Thanks for the great review Valerie! February 5, 2018 at 1:49pm Reply

  • Janice: Absolute best cauliflower soup I’ve ever had! So rich and creamy and full of flavor…easy to make. Delicious. February 13, 2018 at 6:38pm Reply

    • Jaclyn: Thanks for the great feedback Janice! February 16, 2018 at 9:45am Reply

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