A Creamy Roasted Cauliflower Soup recipe that is cozy and full of deep, delicious flavor. This low-carb soup is rich, creamy, and velvety in texture - the perfect blend of a few simple ingredients. (Gluten-free & Keto diet friendly)
Roasted Cauliflower Cheese Soup Recipe
Made from oven-roasted cauliflower, this delicious soup is full of rich, savory flavor that is perfect for a cozy, comforting midweek meal. This cauliflower soup is easy to make and can be stored in the fridge or freezer for later enjoyment. The cheese and cream that is added to this soup make it super creamy and luscious in texture which leaves you feeling satisfied.
Creamy Cauliflower Soup Ingredients
This cheesy, creamy soup is made using a few simple ingredients that are easy to find. There aren't many ingredients in this soup, but they all combine beautifully and bring lots of flavor to the finished dish.
- Cauliflower. Roasted until golden brown to give a deep delicious flavor and healthy nutirients to the soup.
- Onion. Roasts until sweet and caramalised. White or yellow will work best.
- Fresh Thyme. Brings delicious fresh, herby flavor to the soup.
- Garlic. Adds a ton of flavor that pairs beautifully with the cauliflower.
- Vegetable broth. To make the soup a perfect smooth consistency.
- Heavy cream. Makes the soup extra rich and creamy.
- Herbs and spices. Red pepper flakes, dried parsley, salt, and pepper.
- White cheddar. Adds delicious creaminess and savory flavor.
How To Make Cheesy Roasted Cauliflower Soup
This cauliflower soup is easy to make and doesn't require a lot of prep work. This is a simple, cozy recipe that you will want to make over and over again. How to make this soup:
- Prepare oven. Preheat oven to 400F.
- Prepare cauliflower and onions. Cut cauliflower into florets and peel and quarter the onions. Place the vegetables on a baking sheet. Drizzle with oil and season with salt and pepper. Top with fresh thyme sprigs.
- Roast. Place the baking tray in the center of your oven and bake for 30 - 35 minutes, or until vegetables are soft and golden brown. Remove thyme sprigs after baking.
- Cook garlic. In a pot over a medium heat, add olive oil and allow to heat. Once heated, add the garlic and cook for 2 minutes.
- Add and simmer remaining ingredients. Add the remaining ingredients (except the white cheddar), as well as the roasted vegetables to the pot and simmer for 5 - 10 minutes.
- Blend. Use an immersion blender to blend the soup until smooth and creamy.
- Add the cheese. Sprinkle in the shredded white cheddar and stir until melted and well incorporated.
- Serve. Pour into serving bowls and garnish. (I used croutons, seeds, and pea shoots for garnish.)
How long does cauliflower soup last in the fridge?
Cauliflower soup can be safely stored in the fridge for later use. Cauliflower soup lasts 3 - 5 days in the fridge when stored in an airtight container.
Can you freeze pureed cauliflower soup?
Yes, you can freeze cauliflower soup! Cauliflower soup lasts up to 3 months in the freezer. Store the cauliflower soup in the freezer in airtight bags or containers and it will be safe to enjoy for up to 3 months. If your soup is a little thicker after it has been frozen, add a dash of water or milk to thin it out to desired consistency.
How do you fix bland cauliflower soup?
Cauliflower can be a bland vegetable, but nobody wants bland cauliflower soup. To fix cauliflower soup from being bland it is important to add lots of herbs and spices when preparing it. Also, be sure to season your cauliflower soup well to enhances its flavor. Roasting cauliflower is also a great way to bring out more flavor and prevent your cauliflower soup from being bland.
Creamy Roasted Cauliflower Soup
A Creamy Roasted Cauliflower Soup recipe that is cozy and full of deep, delicious flavor. This low-carb soup is rich, creamy, and velvety in texture - the perfect blend of a few simple ingredients. (Gluten-free & Keto diet friendly)
Ingredients
- 1 cauliflower head (about 2 lb.)
- 2 small onions
- 4 tbsp olive oil (divided)
- Salt & pepper
- 4 sprigs fresh thyme
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- ½ tsp red pepper flakes
- 2 tsp dried parsley
- 1 cup white cheddar (or Monterary Jack), shredded
Instructions
- Prepare oven. Preheat oven to 400F.
- Prepare cauliflower and onions. Cut cauliflower into florets and peel and quarter the onions. Place the vegetables on a baking sheet. Drizzle with oil and season with salt and pepper. Top with fresh thyme sprigs.
- Roast. Place the baking tray in the center of your oven and bake for 30 - 35 minutes, or until vegetables are soft and golden brown. Remove thyme sprigs after baking.
- Cook garlic. In a pot over a medium heat, add olive oil and allow to heat. Once heated, add the garlic and cook for 2 minutes.
- Add and simmer the remaining ingredients. Add the remaining ingredients (except the white cheddar), as well as the roasted vegetables to the pot and simmer for 5 - 10 minutes.
- Blend. Use an immersion blender to blend the soup until smooth and creamy.
- Add the cheese. Sprinkle in the shredded white cheddar and stir until melted and well incorporated.
- Serve. Pour into serving bowls and garnish. (I used croutons, seeds, and pea shoots for garnish.)
Notes
Cauliflower soup lasts 3 - 5 days in the fridge when stored in an airtight container.
Cauliflower soup lasts up to 3 months in the freezer in airtight bags or containers. If your soup is a little thicker after it has been frozen, add a dash of water or milk to thin it out to desired consistency.
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