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This roasted cauliflower soup with cheese is the actual BEST. It’s loaded with deep rich flavors and a subtle smokey note, thanks to the inclusion of smoked gouda. It’s creamy, garlicky, and perfectly savory! Just 30 minutes of roast time and a few minutes to simmer.
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What sets this roasted cauliflower soup apart from the rest is definitely its deep, rich flavors. The caramelized veggies and roasted garlic add warmth, earthiness, and a bit of sweetness; the gouda cheese adds a nice and subtle smokiness. It’s so incredibly cozy and fabulously easy! All that’s involved is some roasting, blending, and a quick simmer. I can guarantee this will become one of your favorite soups.
If you’re looking for more easy blender soups, check out my curry pumpkin cauliflower soup or this classic homemade tomato soup.
Why You’ll Love This Soup
- It’s healthier—This recipe calls for milk instead of cream, and we’re only using 4 oz of cheese as opposed to a full 8 oz. Still, the soup is velvety, hearty, and comforting.
- It’s SO flavorful—Along with the cauliflower, the onions and garlic hit the roasting pan too. And instead of using the usual cheddar that’s used in cauliflower soups, I opted for a smoked gouda. It really sets this soup apart!
- It’s quick & easy—There isn’t a lot of prep work or chopping involved, and most of the cooking happens on the sheet pan.
Roasted Cauliflower Soup With Cheese Ingredients
A full ingredient list with exact measurements can be found in the recipe card below.
- Smoked gouda—This is the ingredient that really sets this soup apart. The subtle smokiness and sweetness is so perfect!
- Rosemary—I use fresh, which is preferred, but you could use 1 teaspoon of dried rosemary in a pinch.
- Nutmeg—Grating some fresh nutmeg into this soup creates a deep nutty flavor. You don’t need much, so definitely stick to the measurements!
- Garlic—An entire head of garlic is used in this recipe. That might sound like a lot, the roasting process really tames the pungency and brings on sweet earthy flavors that work wonders in this soup.
Recipe Variations & Modifications
- Herbs—Sage would also be great in this soup as it has the same warming flavor as rosemary. If you like spicy, you can add some chili flakes.
- Cheese—This recipe will work with other cheese varieties, like cheddar or gruyère. But I highly recommend the smoked gouda—it makes the soup!
- Broth—Chicken broth can be used if you aren’t worried about this being a vegetarian soup.
Recipe Tip
If you want a bit of texture to your soup, put aside about 1/2 cup of the roasted cauliflower. Roughly chop it up and once the soup is done and the cheese has melted into it, stir in the chopped cauliflower. I prefer the soup this way!
How to Make Roasted Cauliflower Soup
Step 1. Preheat the oven to 400º F. Place the cauliflower florets and onion wedges into a large mixing bowl. Drizzle with olive oil, then sprinkle with the fresh rosemary, salt, and black pepper. Toss to evenly coat.
Step 2. Remove the excess papery outer peels from the head of garlic. With a sharp knife, cut about 1/4″ from the top of the head, exposing the tips of the garlic. Place it in some tinfoil, drizzle with olive oil, and loosely close up the foil to cover.
Step 3. Dump the seasoned veggies onto a parchment-lined baking sheet and place the garlic packet on there as well. Pop the baking sheet in the oven until tender and golden brown, about 30-35 mins, giving the veggies a toss halfway through.
Step 4. Once the veggies are done, set the garlic packet aside to cool and transfer the cauliflower and onions to a high-powered blender. Add the milk, broth, Dijon, and nutmeg. Once the garlic is cooled enough to handle, squeeze the cloves out of their skin and into the blender.
Step 5. Blend on high for a minute or so, or until the consistency is creamy and smooth. You can also use a food processor, but the blender will give you the smoothest texture.
Step 6. Transfer the blended soup to large pot or Dutch oven and heat over medium-low. Once the soup is simmering, stir the shredded cheese—a handful or so at a time, letting it melt into the soup. Once the cheese has melted into the soup, it’s ready to serve! Top it with a drizzle of olive oil, grated parmesan, chives, or crushed croutons.
How to Serve This Soup
This soup is yummy on its own, but if you’re looking for a side, it’s great with a salad tossed with some nice homemade Caesar dressing, or even a sandwich like these delicious Caesar BLT sandwiches.
Storage & Reheating
- Leftovers can be stored in the fridge in an airtight container for up to 4 days.
- To reheat, transfer the soup to a microwave-safe bowl and heat in 35-second increments until warmed through.
- I don’t recommend freezing this soup as the dairy can leave you with a grainy texture when thawed and could separate, reducing the quality by a lot.
Frequently Asked Questions
If cauliflower tastes bitter, it’s overcooked. So be sure to follow the instructions closely and keep an eye on your cauliflower as it roasts to make sure it doesn’t burn. If this happens by accident, you can add a bit more salt or even a sprinkle of sugar to offset the bitterness.
Spices and a good roasting. Proper seasoning is key in any recipe, and the roasting process will caramelize the cauliflower bringing out its natural sweetness with a nice deep flavor.
This cauliflower soup packs a hefty punch of protein (16g per serving in this recipe!), fiber, and you also get a nice dose of vitamins A and C, as well as calcium. Cauliflower is also a good source of antioxidants.
More Creamy Soups You’ll Love…
If you try this roasted cauliflower soup with cheese, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Roasted Cauliflower Soup With Cheese
Ingredients
- 1 head of cauliflower, cut into florets
- 1 yellow onion, cut into wedges
- 1 head of garlic
- 1 TBSP fresh chopped rosemary
- 2 TBSP olive oil
- Sea salt + cracked pepper
- 1 tsp Dijon mustard
- 1/4 tsp freshly grated nutmeg or ground nutmeg
- 2 cups vegetable broth
- 2 cups milk
- 4 oz smoked gouda, This equates to about 1 heaping cup of shredded cheese
Instructions
- Preheat the oven to 400º F.
- Place the cauliflower florets and onion wedges into a large mixing bowl. Drizzle with olive oil, then sprinkle with the fresh rosemary, salt, and pepper. Toss to evenly coat.
- Remove the excess papery outer peels from the head of garlic. With a sharp knife, cut about 1/4″ from the top of the head, exposing the tips of the garlic. Place it in some tinfoil, drizzle with olive oil, and loosely close up the foil to cover.
- Dump the seasoned veggies onto a parchment-lined baking sheet and place the garlic packet on there as well. Pop the baking sheet in the oven for 30-35 mins, giving the veggies a toss halfway through.
- Once the veggies are done, set the garlic packet aside to cool and transfer the cauliflower and onions to a high-powered blender. Add the milk, broth, Dijon, and nutmeg. Once the garlic is cooled enough to handle, squeeze the cloves out of their skin and into the blender.
- Blend on high for a minute or so, or until the consistency is creamy and smooth.
- Transfer the blended soup to a stock pot or Dutch oven and heat over medium-low. Once the soup is simmering, stir the shredded cheese—a handful or so at a time, letting it melt into the soup. Once the cheese has melted into the soup, it’s ready to serve!
- You can top your bowl of soup with a drizzle of olive oil, chopped fresh chives, crushed croutons, and/or chopped roasted cauliflower.
I awoke slowly from my slumber on a cloudy night, still unsure of what had transpired. I checked the clock and realized I had slept through the 8 alarms I set daily and 27 missed calls from my loved ones. I had been asleep in the most resplendent hibernation that I had ever managed. How did this happen?
The comfort that I found from this cauliflower soup was so encompassing that I felt the warmth in my soul and slept for what felt like 39 hours.
Okay, maybe this is all SLIGHTLY exaggerated, but it does speak to my soul on this level. It’s a great recipe with loads of flavor you’d never expect from a soup that is seemingly so simple and easy.
“The best soup I’ve ever had,”
– A certain billionaire who launches rockets for fun (probably)
Hahaha, your reviews are epic, Donald. Can’t thank you enough for these love notes.