Roasted Cauliflower White Cheddar Soup

September 19, 2013

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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

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4.64 from 22 votes

Roasted Cauliflower White Cheddar Soup

The tastiest cauliflower soup! It has lots of flavor thanks to roasting the cauliflower and the delicious cheeses.
Servings: 4 Servings
Prep10 minutes
Cook30 minutes
Ready in: 40 minutes


  • 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)


  • 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.
  • 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.
  • Recipe Source: Cooking Classy, adapted lightly from my Broccoli Cheese Soup
Nutrition Facts
Roasted Cauliflower White Cheddar Soup
Amount Per Serving
Calories 523 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 22g138%
Cholesterol 113mg38%
Sodium 465mg20%
Potassium 445mg13%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 11g12%
Protein 18g36%
Vitamin A 1230IU25%
Vitamin C 16.4mg20%
Calcium 532mg53%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.



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  • Darcie

    This soup was amazing! I was worried having so many cauliflower chunks in the soup would be weird so I blended more cauliflower than called for, but I wish I had left the chunks! They were the best part!

    Bonus tip: I cooked some bacon, roasted the cauliflower in the bacon grease, used a little of the grease with the butter to cook the aromatics, and added crumbled bacon as a garnish at the end! Amaaaaaazing!

  • Sue

    Very tasty soup. Reminded me of a similar soup I had in Switzerland once.

    To avoid the heavy fat from the use of the heavy cream I used skim milk as I usually cook with and added evaporated milk in place of the cream. Delicious! and so thick and creamy. I often substitute evap. milk for cream or use it in my mac ‘n cheese as it gives it a creamy consistency when I use skim milk for the sauce. I strongly recommend it!

  • Cheryl

    I love this recipe but I used yellow extra sharp cheddar and I used 8 ounces instead of 4, came out great, I love cheese! I know this is my all time favorite soup recipe. ❤️❤️❤️

  • PL

    It’s a great recipe. Yes, I smash my cauliflower as well for a bit of chunks. One of the best recipes for soup I’ve found in a long time.


    Hey there!

    Great recipe! I used Vidalia sweet onion since that’s what I had in house and also sliced and roasted fennel bulb with the cauliflower. Really nice flavor combo. I smashed cauliflower instead of pureed. I liked it a little rustic and chunky! :-) Making a triple recipe for a charity event!! Delish!

  • Kim

    I just finished having this for dinner and it was delicious. I added Trader Joe’s fried onion pieces on top for a nice crunch. A great way to use cauliflower – thanks for the recipe!

  • Janice

    This is insanely delicious!! It’s my new favorite soup! Can’t wait to make it again.