Go Back

Roasted Cauliflower Cheddar Soup With Garlic Croutons Recipe

Roasted cauliflower cheddar soup is blended smooth with cream, Dijon, and sharp cheddar for a rich, velvety bowl. Serve it with buttery garlic croutons baked until golden and crisp.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 59 minutes
Total Time 1 hour 14 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 2 lb cauliflower florets
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 8 oz sharp cheddar cheese freshly grated
For the garlic croutons
  • 6 oz French bread crusty, cut into 1/2-inch cubes
  • 2 tbsp unsalted butter melted
  • 0.5 tsp garlic powder
  • 0.25 tsp kosher salt

Equipment

  • 1 large rimmed baking sheet
  • 1 5-quart Dutch oven or soup pot
  • 1 immersion blender

Method
 

Roast the cauliflower
  1. Preheat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the cauliflower on the baking sheet with the olive oil, kosher salt, and black pepper, then spread it in a single layer.
  4. Roast for 25–30 minutes, until tender and browned at the edges.
Make the soup
  1. Melt the butter in a 5-quart Dutch oven or soup pot over medium heat.
  2. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the broth until smooth.
  6. Add the roasted cauliflower.
  7. Bring to a simmer and cook for 10 minutes.
  8. Blend the soup until smooth with an immersion blender.
  9. Stir in the heavy cream and Dijon mustard.
  10. Warm over low heat for 2–3 minutes without letting the soup boil.
  11. Remove the pot from the heat and stir in the cheddar a handful at a time until melted.
  12. Cover the pot while you bake the croutons.
Bake the garlic croutons
  1. Toss the bread cubes with the melted butter, garlic powder, and kosher salt.
  2. Spread the bread cubes on the baking sheet.
  3. Bake at 425°F for 10–12 minutes, stirring once halfway through, until golden and crisp.
  4. Serve the croutons with the soup.

Notes

For the smoothest texture, stir in freshly grated cheddar off the heat a handful at a time. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream and cheese may separate. Use vegetable broth instead of chicken broth for a vegetarian version.