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Roasted Cauliflower and White Cheddar Soup

4 generous soup bowls Active 20 min Total 55 min

Roasting cauliflower before it enters the soup pot gives this bowl a flavor that boiled florets alone cannot provide. Some pieces turn golden at their tips, bringing a toasted note to the creamy base. White cheddar melts in at the end, adding richness without hiding the vegetable. Reserve a handful of roasted florets for the bowls so the finished soup has something to bite into. The result is smooth but not entirely uniform, with cauliflower remaining the central ingredient.

Jump to the ingredients

Cauliflower-cheddar soup topped with golden roasted florets and chives.

Color belongs on the edges

Cut the florets to roughly the same size and dry them after washing. Their flat faces make useful contact with the baking sheet. A deep black crust is unnecessary and can taste bitter once blended through a pale soup. Aim for golden patches and a tender stem. If your cauliflower head is larger than the stated weight, save the extra for another meal rather than crowding the tray or diluting the broth ratio.

A smooth base and a gentle finish

Blend the vegetables before adding cheddar. An immersion blender is convenient; a countertop blender gives a finer result but must be used in batches according to its hot-liquid instructions. The cheese goes into the pot over low heat and should melt without boiling. A strong boil after the cheddar is added can separate the dairy. If the soup waits on the stove, loosen it with a little water and rewarm gently, stirring from the bottom.

Reserve the best-looking florets

Choose the golden, compact florets for the topping before blending the rest. They make the bowl more interesting and show what is inside the soup without an unrelated garnish. Cut any very large reserved piece into bite-size pieces. A little roasted cauliflower in every serving is better than saving one elaborate crown for only the first bowl.

Ingredients

  • 1 large cauliflower (about 2 pounds/900 g trimmed), cut into 1 1/2-inch florets
  • 2 tablespoons olive oil, divided
  • 3/4 teaspoon fine salt, divided
  • 1 medium yellow onion, diced
  • 1 medium Yukon Gold potato (about 170 g), peeled and diced
  • 3 1/2 cups (840 ml) low-sodium vegetable broth, labeled pepper-free and chili-free
  • 1 cup (240 ml) milk
  • 1 cup (115 g) shredded white cheddar
  • 1 tablespoon lemon juice
  • 1 tablespoon finely snipped chives

Set out

Rimmed baking sheet, Large soup pot, Immersion blender or countertop blender, Cheese grater

Allergens

Milk. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F/220°C. Toss the cauliflower with 1 tablespoon oil and 1/2 teaspoon salt on a rimmed tray. Roast for 25–30 minutes, turning once, until tender and golden at the edges.
  2. Meanwhile, heat the remaining tablespoon oil in a soup pot over medium heat. Add the onion and cook for 6 minutes, stirring, until softened.
  3. Add the potato, broth, and remaining 1/4 teaspoon salt. Bring to a simmer and cook for 15 minutes, until the potato is tender.
  4. Reserve about 1 cup roasted cauliflower for serving. Add the remaining cauliflower and milk to the pot. Simmer gently for 3 minutes.
  5. Blend until smooth with an immersion blender. If using a countertop blender, follow its hot-liquid instructions and blend in small batches before returning the soup to the pot.
  6. Over low heat, stir in the cheddar a handful at a time until melted. Do not boil. Add the lemon juice.
  7. Divide among four bowls and top with the reserved cauliflower and chives.

A useful detail

Freshly shredded cheddar melts more evenly than many pre-shredded products coated with starch. Use a block of plain white cheddar, without added pepper or chili.

Make it your own

  • Replace the cheddar with Gruyere for a nuttier flavor.
  • Use 1 tablespoon chopped parsley instead of chives.

Keep it well

Divide into shallow containers and refrigerate within 2 hours at 40°F/4°C or below for up to 4 days. Reheat gently, stirring, to 165°F/74°C. Add a little water if the chilled soup has thickened.