Cheesy Roasted Cauliflower Soup

4.95 from 19 votes

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

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: Mediterranean, American

Servings: people

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.

This freezes really well! Make a double batch, portion it out, pop it in the freezer and you’re sitting pretty!!