Roasted Cauliflower White Cheddar Soup {A Meatless Monday Recipe

Roasted Cauliflower White Cheddar Soup {A Meatless Monday Recipe

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This easy-to-make, roasted cauliflower white cheddar soup will become a winter favorite. It’s creamy, thick and velvety and sure to warm up your bones on a cold winter day.

It has been bitter cold up on the mountain this weekend! Burrrr!

As I sit here on this President’s Day holiday at home, I am glad we didn’t have to go to work today. It has been snowing lightly since about 9:00 p.m. last night and everything is covered in snow. No fighting messy roads today or worrying about whether or not we can get back up the mountain when we leave.

laptop on table with cup of coffee snowy outside window

Thank you, Presidents!

I will have a bowl of this roasted cauliflower white cheddar soup in your honor!

I actually **HATED** cauliflower when I was growing up. After embracing it and finding out its true greatness, it has become a star ingredient of yet another recipe. 

Let’s make soup!

ingredients to make recipe

Ingredients:

  • cauliflower
  • extra virgin olive oil
  • Kosher salt and fresh cracked black pepper
  • unsalted butter
  • yellow onion
  • celery
  • flour
  • garlic
  • whole milk
  • vegetable broth
  • heavy cream
  • fresh parsley
  • thyme
  • bay leaf
  • extra-sharp white cheddar cheese

How To Make Roasted Cauliflower White Cheddar Soup

Preheat the oven to 400 degrees F.

Core and chop the cauliflower into small, bite-size pieces. Place it on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; toss to evenly coat. Spread the cauliflower into an even layer.

Bake in the preheated oven until golden, about 20 minutes.

Remove from the oven and set aside.

cauliflower on sheet pan

Meanwhile, in a large pot, melt butter over medium-high heat. Add the onion, celery, and garlic to the melted butter; saute until tender, about 4 to 5 minutes.

Sprinkle in flour; cook, stirring constantly for 1 to 2 minutes.

spoon stirring flower into pot of onions and mushrooms

Slowly pour in milk followed by chicken broth and cream, while whisking constantly.

Add the parsley, thyme, bay leaf, and roasted cauliflower to the milk and cream mixture; season with salt and pepper to taste.

Bring the soup to a boil, stirring constantly. Reduce the heat to low; simmer for about 15 minutes. Turn off the heat

Using an immersion blender (or work in batches using a traditional blender), puree the mixture until velvety smooth.

Stir in the cheese until well incorporated.

bowl of roasted cauliflower white cheddar soup with crusty bread

Serve warm garnished with additional shredded white cheddar. Crusty bread or croutons is this soup’s best friend!

bowl of roasted cauliflower white cheddar soup with crusty bread

I hope you will give this soup a try. I think you’ll enjoy it too on this cold and snowy Meatless Monday!

roasted cauliflower white cheddar soup with crusty bread
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Roasted Cauliflower White Cheddar Soup

This easy-to-make, roasted cauliflower white cheddar soup is creamy, thick and velvety; sure to warm up your bones on a cold winter day.
Course Main Course, Soup
Cuisine Meatless Monday, Vegetarian
Keyword cauliflower, Roasted, soup, white cheddar
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 521kcal

Ingredients

  • 1 large head cauliflower (approximately 2 pounds)
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and fresh cracked black pepper to taste
  • 3 tablespoons unsalted butter
  • 1 cup yellow onion finely chopped
  • 2 ribs celery chopped
  • 3 ½ tablespoons all-purpose flour
  • 1 clove garlic minced
  • 3 cups whole milk
  • 14 ounces vegetable broth
  • ½ cup heavy cream
  • 1 tablespoon fresh parsley chopped
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 1 cup sharp white cheddar cheese shredded, + more for serving if desired
  • fresh parsley chopped, for garnish

Instructions

  • Preheat oven to 400 degrees F.
  • Core and chop the cauliflower into small, bite-size pieces. Place it on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; toss to evenly coat. Spread the cauliflower into an even layer. Bake in preheated oven until golden, about 20 minutes. Remove from oven and set aside.
  • Meanwhile, in a large pot, melt butter over medium-high heat. Add the onion, celery, and garlic to the melted butter; saute until tender, about 4 to 5 minutes.
  • Sprinkle in flour; cook, stirring constantly 1 to 2 minutes.
  • Slowly pour in milk followed by vegetable broth and cream, while whisking constantly.
  • Add the parsley, thyme, bay leaf, and roasted cauliflower to the milk and cream mixture; season with salt and pepper to taste.
  • Bring the soup to a boil, stirring constantly. Reduce the heat to low; simmer for about 15 minutes. Turn off the heat
  • Using an immersion blender (or work in batches using a traditional blender), puree the mixture until velvety smooth.
  • Stir in the cheese until well incorporated.
  • Serve warm garnished with additional shredded white cheddar and fresh chopped parsley.

Notes

The original recipe said to blend a portion of the soup, but I didn’t want any bits. You could opt to have chunks if you choose.
Crusty bread or croutons is this soup’s best friend!
Recipe adapted from Cooking Classy

Nutrition

Calories: 521kcal | Carbohydrates: 22g | Protein: 15g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 111mg | Sodium: 690mg | Potassium: 481mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1665IU | Vitamin C: 18.1mg | Calcium: 455mg | Iron: 1mg
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