Roasted Cauliflower Soup
Roasting cauliflower brings out the flavour and takes it to another level. Deliciously creamy soup without adding cream.
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*Post updated March 2025
When the weather is cold, there's nothing quite like a comforting bowl of steaming hot, creamy soup.
Once the cauliflower has roasted this soup can be made in a large saucepan and then blended with a stick blender.
I prefer to use my blender as there's no messing about with extra pots and gadgets, which means there's less to wash up!
If you've never roasted cauliflower before why not?!
Roasting cauliflower gives it a delicious sweetness and tastes so good you'll wonder why you didn't try it before.
The roasting pan I used is a ScanPan which is absolutely the best.
Can I make this soup without a blender?
Yes, you can! If you haven't got a blender you can just cook this in a large saucepan on the stovetop and once cooked, blend with a stick blender.
Ingredients in this recipe
- 500g of cauliflower florets
- 1 onion-quartered
- vegetable oil
- 1 x Knorr chicken stock cube
- 200ml milk
- 250ml water
- 125g Cheddar cheese - grated plus a little bit more to serve
- freshly snipped chives - optional
- Pinch of sea salt and white pepper to season
You can make a more healthy soup simply by using reduced-fat cheese and semi-skimmed milk.
How to make cauliflower cheese soup
Preheat your oven to 180°C / 350°F or Gas 4
Put the cauliflower and onion into a roasting dish and drizzle with a little oil. Cook on the middle shelf for around 45 minutes - turning halfway.
Remove from the oven and put the cooked cauliflower and onion into a blender along with the stock cube, milk and water.
Blend on medium for a minute or two then blend on high for about 6 minutes at which point it should be piping hot.
Season to taste and top with more cheese and a few snipped chives before serving.
You might also like my Loaded Baked Potato Soup.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Cauliflower Cheese Soup Recipe
A steaming bowl of cauliflower cheese soup. Perfect for cold winter days.
Ingredients
- 500g of cauliflower florets
- 1 onion - quartered
- vegetable oil
- 1 x Knorr chicken stock cube
- 200ml milk
- 250ml water
- 125g Cheddar cheese - grated plus a little bit more to serve
- freshly snipped chives - optional
- pinch of sea salt and white pepper to season
Instructions
- Put the cauliflower and onion into a roasting dish and drizzle with a little oil. Cook on the middle shelf for around 45 minutes, turning halfway through cooking.
- Remove from the oven. Put the cooked cauliflower and onion into a power blender along with the stock cube, milk, water and cheese.
- Blend on medium for a minute or two and then blend on high for about 6 minutes at which point it should be piping hot.
- Season to taste and top with more cheese and a few snipped chives before serving.
This sounds delicious, I am going to try it this weekend. I have never tried roasting cauliflower before!
ReplyDeleteTotally agree that roasting is the way forward. Always good to have a new soup recipe at hand.
ReplyDeleteI need need need to roast more cauliflower. Indeed I need to eat more of it in general. We tried to grow some at the allotment but slugs ate all the seedlings! Boo!
ReplyDeleteI LOVE roasted cauliflower! So much flavour. I love the idea of adding the cheese to this soup too, sounds lovely. Think I might make this this weekend, I have cauliflower in the fridge!
ReplyDeleteRoasting cauliflower is a recent concept for me. Why has it taken me so long? Cauliflower cheese soups sounds like a great idea. I couldn't agree more re the 9200A blender - it's fab.
ReplyDeleteWe love cauliflower soup but I have never made it with roasted cauliflower, does it change the taste much???
ReplyDeleteHi Nayna
ReplyDeleteYes it does - roasted cauliflower is sweeter and has a slightly nutty taste, give it a go!