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.
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!! Side note: If you love this recipe, you will also LOVE my epic Potato Leek Soup and Broccoli Cheddar Soup recipe. Check it out!
Cheesy Roasted Cauliflower Soup
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
- ½ 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.
What did you do to make the breadcrumbs? Thanks!
So easy to make, and restaurant quality! My family loved it!
Amazing!
Easy, delicious and freezes very well! I didn’t have the manchego cheese so used a mixture of sharp cheddar and parmesan.
Just made cheesy cauliflower soup. Easy to make and delicious. The mouth feel was silky soft. Definitely make it again
I found this soup very flavorlul....However, after roasting the cauliflower, I just added it to the soup and did not blend it. I prefer a soup with something to chew on (and not all liquid). And although the manchego is a tasty cheese, it doesn't have very good melting properties (too clumpy). Next time I may try a fontina or Gruyere.
~Thanks Gaby!
delicious! great way to start the fall.
This soup is delicious! It was even toddler approved and she doesn’t like much!
This soup was delightfully surprising! Roasting the cauliflower gives it a very rich flavor. Perfect for a fall day! Thank you Gaby.
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. 🙂
VERY INTO THIS SUBSTITUTION
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!
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.
If I do not have an immersion blender, can I use a regular blender?
absolutely!! Just let it cool a bit before blending and then reheat on the stovetop
This sounds like the perfect soup. We just love cauliflower and all the cheese!
What kind of cheese could you use to substitute Manchego? My local grocery stores do not carry this.
A white cheddar would be awesome! Or a Pecorino Romano or Asiago