Roasted Cauliflower Soup
Prep time
Cook time
Total time
Recipe type: Soup
  • 1 1⁄2 tbsp butter
  • 1 clove garlic, minced
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 2 cups milk
  • 2 cups vegetable broth
  • 1 cup Water
  • 1 head Cauliflower, chopped (about 6 cups)
  • 2 Tbsp Olive Oil
  • 1⁄2 tsp Kosher or sea salt
  • 1⁄2 tsp Ground black pepper
  • 1 tsp Smoked paprika
  • 2 tsp Dijon mustard
  • 4 oz Cheddar cheese
  1. Preheat oven to 400°F
  2. Core cauliflower, and cut into small bite sized pieces and place into a bowl.
  3. Drizzle with olive oil and toss until coated.
  4. Spread florets out into a single layer on a roasting pan. Lightly season with salt and pepper.
  5. Roast for 25 - 30 minutes or until tops are slightly brown and caramelized.
  6. Remove from oven.
  7. Sautée onions, celery and garlic in butter in a sautée pan until translucent.
  8. Add milk, veggie broth, roasted cauliflower, salt, pepper, paprika, and mustard and bring to a boil.
  9. Reduce heat and simmer until cauliflower is tender.
  10. Remove from heat and cool slightly.
  11. Using a slotted spoon, remove and set aside 4 cups of vegetable mixture.
  12. Carefully transfer the remainder of the mixture to the blender. Add cheese to jar and secure lid.
  13. Select "Soup" cycle and blend until complete.
  14. Add reserved mixture to blended soup and pulse on gentle for 5 seconds.
  15. Garnish with parsley, more shredded cheddar cheese or bacon.
  16. Enjoy!
If you don't have a stand blender, an immersion hand blender can also be used.
Recipe by More Than Your Average Mom at