Description
When the skies turn grey and comfort calls, this velvety Cheesy Roasted Cauliflower Soup answers with roasted depth, melty cheddar, and a rich, creamy finish. It’s soup that tastes like a warm blanket and feels like a little victory on a rainy day. Perfect for quiet nights or dinner parties alike, it turns humble cauliflower into liquid gold. Grab your spoon—comfort is served.
Ingredients
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1 large head cauliflower, cut into florets
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2 tbsp olive oil
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Salt & pepper to taste
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1 small onion, chopped
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2 garlic cloves, minced
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3 cups vegetable or chicken broth
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1 cup milk (or oat milk for dairy-free)
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1½ cups sharp cheddar, shredded (freshly!)
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Optional: ¼ tsp smoked paprika or cayenne
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Garnish: Chives, croutons, or crispy sage leaves
Instructions
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Roast Magic: Preheat oven to 425°F (220°C). Toss cauliflower with 1 tbsp oil, salt, and pepper. Roast 25 mins until golden and caramelized, flipping halfway.
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Build Flavor Base: In a large pot, heat 1 tbsp oil. Sauté onion 5-6 mins, add garlic and cook 1 min more.
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Soup Time: Add roasted cauliflower and broth. Simmer 10 mins.
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Blend: Off heat, blend until smooth. Reserve a few florets for texture, if you like.
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Cheesy Finale: Return to low heat. Stir in milk, then cheese in batches until melted. Add paprika/cayenne if using. Adjust seasoning.
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Serve: Garnish and dive in. Bonus: a drizzle of chili or truffle oil turns this into luxe comfort.
Notes
Use parchment when roasting for no-mess magic. And always shred your cheese fresh for the smoothest soup!
- Prep Time: 10 mins
- Cook Time: 35 mins
Nutrition
- Calories: 310 Cal Per Serving
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g