Cheesy Cauliflower Soup


Cheesy cauliflower soup seems complex, but it's really easy to create. Roasting the cauliflower in the oven first gives it an extra taste explosion!

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Cheesy cauliflower soup
Veronique van Ohmydish

Made by Véronique

Published at 2015-12-10, this recipe is for 6 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 17-03-2021

30 minutes 6 people Main course
Cheesy cauliflower soup


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  • 1 large head of cauliflower
  • 1 sprig thyme
  • 1 sprig rosemary
  • olive oil
  • pepper and salt to taste
  • 100 ml dry white wine
  • 1 onion
  • 3 garlic cloves
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 1 litre vegetable stock
  • 1 baguette
  • soft cheese of your choice (we've used French Langres)
Cheesy cauliflower soup ingredients
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Kitchen equipment

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  • large pan
  • oven tray lined with parchment paper
  • wooden spoon
  • immersion blender / hand blender

Cheesy Cauliflower Soup

30 minutes 6 people Main course

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Preparation -- 20 minutes

Pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit. Cut the cauliflower head into pieces, it doesn't really matter how you do this, you're going to blend the soup anyway.

Peel and dice the onion and garlic cloves and set aside. Place the cauliflower pieces onto the baking tray, along with olive oil, thyme, rosemary, pepper and salt.

Bake in the oven for about 15 minutes, depending on the size of the cauliflower pieces. They should be browned, but not too dark.  

Cheesy cauliflower soup
Cheesy cauliflower soup

Cooking the cheesy cauliflower soup -- 10 minutes

Put the large pan on medium heat and saute the onions in a dry pan for 3 minutes. After one minute add in the chopped garlic and smoked paprika.

Pour in the white wine and let it cook for a few minutes. Add vegetable stock, bay leaf and roasted cauliflower from the oven (without rosemary and thyme) and let it simmer on low heat until the cauliflower and onion are fully cooked.

Remove the bay leaf and use your immersion blender to create a smooth soup and season with pepper and salt. Pour the cauliflower soup into bowls and place 2 slices of baguette on top.  

Top them off with the soft cheese and set in the oven on the grill setting for a few minutes. Or without a grill setting, until the cheese has melted. Enjoy!

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