Roasted Cauliflower Soup with White Cheddar and Parmesan

Well here we are, early February, and we’re all sick. Hate how that happens. There’s nothing quite like having two sick kiddos while you’re struggling yourself. It was just the kind of day that you want to wear sweatpants and curl up on the couch for a movie. I don’t know about you, but when I’m not feeling well there are very few things that sound good. Soup is one of those things. It’s just so comforting. This recipe is no exception. My husband gets all these gift baskets through work during the holidays and we end up with all kinds of random snacks and cheeses in the fridge. If that sounded like a complaint in any way, it’s not. I am a huge cheese lover but sometimes it’s hard to find a use for 30 oz of sharp white cheddar. I guess you could say today’s recipe was partly inspired by being sick and tired and wanting something comforting, and partly inspired by the brick of cheese in the fridge that I really needed to start using. Regardless, it did not disappoint!



  • 1 large head of cauliflower
  • 2 tablespoons olive oil
  • salt and pepper (about a half teaspoon each)
  • 4 tablespoons butter
  • 1/2 large red onion, diced
  • 2 large cloves garlic, diced
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 3 cups whole milk
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon fresh ground pepper
  • 1 1/2 cups white cheddar cheese, shredded
  • 1/4 cup grated parmesan cheese


  1. Preheat oven to 425.
  2. Cut cauliflower into bite size florets.
  3. Place cauliflower on baking sheet and drizzle with olive oil, salt and pepper.
  4. Bake cauliflower in the oven for 25 minutes and set aside when done.
  5. In a large pot, melt butter over medium-high heat.
  6. Add diced onion and garlic and sauté for about 5 minutes.
  7. Add flour, stir.
  8. Slowly add chicken broth, stirring continuously to incorporate.
  9. Slowly add milk, stirring continuously to incorporate.
  10. Stir in parsley, thyme, fresh ground pepper.
  11. Add the oven roasted cauliflower.
  12. Use an immersion blender to blend about half of the cauliflower soup mixture. If you don’t have an immersion blender, a regular blender works too. Just put half the mixture in your blender, blend, and add back to soup pot.
  13. Add cheeses and stir until fully melted.
  14. Add salt and pepper according to your taste. Parmesan can be pretty salty, so I didn’t have to add any additional salt.
  15. Add your favorite toppings! You can’t go wrong with croutons, fresh parsley and/or some crispy bacon…enjoy!!


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