Cheesy Roasted Cauliflower Soup

Rating:

Total Time:

1 hour 10 minutes

Difficulty:

Easy

Soup season is our time to THRIVE. I am here for it and Soup Sundays are about to become a “thing” in our house. I’m making some form of soup every weekend for the foreseeable future. It’s going to be the star of the show on Sunday with some garlic bread – and then I’m using it for quick lunches for the rest of the week.

Cheesy Roasted Cauliflower Soup from www.whatsgabycooking.com (@whatsgabycookin)

First up on my Soup Sunday series is this Cheesy Roasted Cauliflower Soup. It’s EVERYTHING. First let’s just start by saying that if you’re not roasting cauliflower, and cooking it some other way, you’re missing out on life. Roasting Cauliflower is what gives it that deep caramelized flavor that you just can’t say no to. It’s so good. Almost candy like… kinda like those potatoes from earlier this week.

Once you’ve got the Roasted Cauliflower prepped, the rest is super easy. Everything goes into a pot and simmers away developing even more flavor. The soup gets finished off with some cheese… duh, and some butter to make it extra velvety. Although you could skip the butter if you’re so inclined.

It’s going to be your new go to. And it freezes really well! Make a double batch, portion it out, pop it in the freezer and you’re sitting pretty!!

Cheesy Roasted Cauliflower Soup

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Description:

This Cheesy Roasted Cauliflower Soup is loaded with flavor, finished with some cheese and perfect for these chilly fall / winter months!

By:
Gaby Dalkin
Rating:
Servings:
4
Prep Time:
10 minutes
Cook Time:
1 hour
Total Time:
1 hour 10 minutes
Course:
Soup
Cuisine:
Mediterranean

Ingredients

  • 1 head cauliflower cut into bite-size floretscut into bite-size florets
  • 3 tablespoons olive oil divided
  • kosher salt and freshly cracked black pepper
  • 1 large yellow onion roughly chopped
  • 4 cloves garlic roughly chopped
  • 4 cups vegetable or chicken broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice plus more to taste
  • 1/2 cup shredded manchego cheese
  • finely chopped chives to garnish
  • crumbled homemade breadcrumbs to garnish

Instructions

  • Preheat the oven to 425 degrees F.
  • Transfer the cauliflower florets onto a parchment lined baking sheet, and toss with 2 tablespoons of olive oil until evenly coated. Space the cauliflower out in a single layer and season liberally with salt and pepper. Transfer to the oven and roast until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway to make sure it’s evenly roasted.
  • Once the cauliflower is done, heat the remaining olive oil in a large dutch oven over medium heat until shimmering. Add the yellow onion and season with salt. Saute, until the onion is softened and translucent, 5 to 7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
  • Transfer the cauliflower to the dutch oven. Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to maintain a slow simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
  • After 20 minutes, add the cheese and butter remove the pot from the heat and let the cheese melt for a few minutes. Using an immersion blender, blend the soup until smooth. Taste and add the lemon juice and stir to combine, adjusting the salt and pepper as needed.
  • Serve and garnish as needed.
Cheesy Roasted Cauliflower Soup: Chef Vision

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11 comments

  1. Kathie

    What kind of cheese could you use to substitute Manchego? My local grocery stores do not carry this.

    • Gaby

      A white cheddar would be awesome! Or a Pecorino Romano or Asiago

  2. Monika

    This sounds like the perfect soup. We just love cauliflower and all the cheese!

    • Gaby

      absolutely!! Just let it cool a bit before blending and then reheat on the stovetop

  3. Joanna Mull

    Soup sundays. Best idea ever. In the fall/winter, I tend to bake fresh bread on Sundays as well, which sounds likea winning combo.

    I’ve just put this soup on my roster for this weekend.

  4. Jen A.

    Made this with two heads of cauliflower instead of one (trying to get more veg in the family diet) and it was DELICIOUS! Everyone thought it was super rich and was surprised to find out there was no heavy cream – definitely will be making again, thank you!

  5. Kate

    Looks delicious. Soup at least once a week is a thing. I thought those were bacon crumbles on top of the soup and I’m going to pretend that’s what the recipe called for instead of breadcrumbs. 🙂

  6. Kacey Dee

    This soup was delightfully surprising! Roasting the cauliflower gives it a very rich flavor. Perfect for a fall day! Thank you Gaby.

  7. Rayna

    This soup is delicious! It was even toddler approved and she doesn’t like much!