Roasted Cauliflower and Cheddar Cheese Soup

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 3-4 1x
  • Category: Soup



  • 1 medium head cauliflower
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 2 sprigs thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 34 cups veggie broth
  • 2 cups shredded cheddar cheese
  • 1/2 cup vegetarian parmesan cheese, topping


  1. Preheat oven to 400˚.
  2. Cut cauliflower head in to small pieces. Toss with 1 tablespoon olive oil and roast until tender, 20-25 minutes.
  3. In a large pot, heat remaining olive oil over medium heat. Mince garlic, add to pot, and cook for one minute. Stir in roasted cauliflower, thyme, salt, pepper, and 3 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 8-10 minutes.
  4. Remove from heat and using a blender or an immersion blender, puree soup. Return to a medium heat and let cook for 3-4 more minutes, tasting and adding more salt/pepper as needed.
  5. Remove from heat and stir in cheddar cheese until melted. Serve with a sprinkle of parmesan cheese.