Go Back

Roasted Cauliflower Cheddar Soup

Cuisine Soup
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes


  • 1 head cauliflower
  • 1 small onion
  • 4 cloves garlic
  • 1 medium russet potato
  • 1/2 cup white cheddar cheese shredded
  • 3 tbsp olive oil
  • 2 - 2 1/2 cups vegetable broth
  • 1/4 tsp thyme
  • 1/2 tsp white wine vinegar


  1. Chop up the cauliflower and potato into bite sized pieces. Place both in a bowl and toss with 2 tbsp olive oil.
  2. Place the mixture into a rimmed baking sheet and bake at 400 degrees for 20-25 minutes until the cauliflower is tender and slightly golden.
  3. Chop up the onion and garlic.
  4. Heat the remaining olive oil in a medium sauce pan and sauté the onion for 4-5 minutes, until translucent.
  5. Add in the minced garlic and thyme, sauté for about one minute.
  6. Stir in the cauliflower and potatoes, broth and white one vinegar. Bring to a simmer, cover and let it cook for 20-25 minutes until the cauliflower and potatoes are soft.
  7. Use an immersion blender (or place in regular blender) and blend until the soup reaches your desired consistency. Add additional vegetable broth if needed.
  8. At this point, I put the soup in the fridge until we ate it later in the week. It could also go in the freezer.