Roasted Cauliflower Soup ~ creamy, cheesy, bites of roasted cauliflower and other veggies throughout. Add a slice of bakery style bread for a delicious, hearty meal.
My husband is always on the hunt for what he calls a “good bar burger”. It’s become almost a hobby for him, scouting out the best one.
They need to be at least 1/3 pound of juicy beef, with melted Swiss cheese and grilled onions all on a sesame seed bun, served with fries. He adds a generous squeeze of mustard and it’s all washed down with a cold beer or two.
The latest place was a total dive with a sign outside that said ‘no biker colors allowed’. It was cold and rainy that day so when I saw Roasted Cauliflower Soup on a handwritten menu, I skipped the burger and gave it a try.
This creamy, cheesy, hearty soup (chowder?) with bites of roasted cauliflower didn’t disappoint. I guess it’s true what they say ~ you can’t judge a book by its cover. . .
Not only was the Roasted Cauliflower Soup really delicious, but the burger made the official Contender List. It also happened to be Taco Day at this joint so I ordered a taco to go with my soup. When in Rome. The combination was a little odd, but all in all a really good meal.
I swear I’m getting to the Roasted Cauliflower Soup which is simple and earthy and cooks really quick. It’s perfect for cold, rainy or snowy weeknights. Where we live in the Midwest, there will be plenty of those really soon.
Roasting the cauliflower beforehand took just a few extra minutes but brought the flavor to a whole different level. Bakery-style bread is a must. I bought a loaf of whole grain from the bakery in our grocery store and popped it in the oven to warm it a bit just before we ate. I’m telling you, this stuff really hit the spot.
It starts like most soups – carrots, onion and celery but you’ll want to start the cauliflower roasting first so preheat the oven to 400°.
Rough chop the cauliflower and transfer it to a baking sheet. Give it a good drizzle with about 3 tablespoons of the olive oil (I like to roll it around with my hands) until it’s coated, season it with salt and pepper and roast it for 15-20 minutes or until the cauliflower is tender and caramelized.
While the cauliflower is roasting, drizzle about a tablespoon of olive oil to a soup pot and once it’s warm, add the carrots, celery, onions, grated garlic and thyme.
You can use fresh thyme but this time of year I’m not growing it and I always have dried on hand so that’s what I used. Season everything with salt and pepper and cook over medium heat 5-6 minutes or until the onions are tender.
Cube the butter and add it to the pot. Once the butter has melted, sprinkle flour over the top stirring to combine, then lower the heat and simmer 2-3 minutes.
Pour in the chicken stock, blending gently and allowing the soup to thicken. Slowly add the milk, combining. Lower the heat and add the grated cheese and parsley.
Transfer the cauliflower to a cutting board and give it all another rough chop so there aren’t any pieces larger than bite-size. Once the cheese has melted, fold in the cauliflower. Taste and adjust salt and pepper as necessary.
Roasted Cauliflower Soup is a good, flavorful soup without a lot of effort. Grab a loaf of bread from the bakery (or make your own if you’re so inclined) and dinner is served. Enjoy!
If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.
Roasted Cauliflower Soup
- 1 large head of cauliflower rough chopped
- 3-4 tablespoons olive oil
- 2 cloves garlic grated
- ½ stick butter
- 1 medium onion chopped
- 2 medium carrots diced
- 2 celery stalks diced
- 1 teaspoon dried thyme
- ¼ cup flour
- 4 cups chicken stock
- 1 ¼ cups whole milk
- 1 ½ cups sharp cheddar shredded cheese
- Salt and pepper to taste
- 3 tablespoons fresh Italian parsley finely chopped
- Preheat the oven to 400 degrees.
- Rough chop the cauliflower and place it on a baking sheet.
- Drizzle with about 3 tablespoons olive oil tossing until it's coated, season with salt and pepper and roast for about 20 minutes or until the cauliflower is tender and caramelized.
- Add the last tablespoon of olive oil to a soup pot and once it’s warm, add the carrots, celery, onions, grated garlic and thyme.
- Season with salt and pepper and cook over medium heat 5-6 minutes or until the onions are tender.
- Cube the butter and add it to the pot. Once the butter has melted, sprinkle the flour over the top stirring to combine, then lower the heat and simmer 2-3 minutes.
- Pour in the chicken stock, stirring gently allowing the soup to thicken.
- Slowly add the milk, combining. Lower the heat and add the grated cheese and parsley.
- Transfer the cauliflower to a cutting board and give it all another rough chop so there aren’t any pieces larger than bite-size.
- Once the cheese has melted, fold in the cauliflower. Taste and adjust salt and pepper as necessary.