Roasted Cauliflower and White Cheddar Soup

I’m not overly fond of cauliflower but this recipe received rave reviews so I thought, why not try something new?


  • 2 tablespoons oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 3 cups vegetable broth
  • 1 1/2 cups aged white cheddar, shredded
  • 1 cup milk or cream (I used cream)
  • salt and pepper to taste
  • Potato Flakes (optional)


  1. Toss the cauliflower florets, salt, pepper, and 2 tablespoons of  oil in a large bowl then arrange them in a single layer on a large foiled baking sheet.
  2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 30 minutes.
  3. Heat one tablespoon oil in a medium pot over medium heat.
  4. Add the onion and saute until tender, about 5 minutes.
  5. Add the garlic and thyme and saute for one minute, more or less.
  6. Add the broth and cauliflower to the onion mixture, bring to a boil then reduce the heat and simmer (covered) for 20 minutes.
  7. Puree the soup in small portions with a stick blender or in a regular blender until it reaches your desired consistency.
  8. Bring the pureed soup back to the pot, warm through, add the cheese, let it melt then season with salt and pepper.
  9. Add the milk, stir and remove from heat.

Whala! The soup tasted pretty good although it had a grainy feel on my tongue. Next time I think I’ll puree it a little finer.

Oh — one small hint on thickening soup — I added a little bit of potato flakes to the soup while it was warm (not hot) to thicken it. You don’t need to do this but I like my soup a little thick and this works as good as the cornstarch/water trick.

This recipe is courtesy of Closet Cooking, a blogger that I follow. Click here to view the original recipe.

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