Roasted Cauliflower and Aged White Cheddar Soup from Closet Cooking

A creamy white cheddar cauliflower soup with a hint of thyme.

Servings: 4+ servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
  • 1 small head cauliflower, cut into florets
  • 2 tablespoons oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 3 cups vegetable or chicken broth
  • 1 1/2 cups aged white cheddar, shredded
  • 1 cup milk or cream
  • salt and pepper to taste
  1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
  2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
  3. Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
  4. Add the garlic and thyme and saute until fragrant, about a minute.
  5. Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  6. Puree the soup until it reaches your desired consistency with a stick blender.
  7. Mix in the cheese, let it melt without bringing it to boil again.
  8. Mix in the milk, season with salt and pepper and remove from heat.