roasted cauliflower and cheddar soup

Spring is finally in full swing and the dogs and I are over the freaking moon.

roasted cauliflower and cheddar soup | Brooklyn Homemaker

While the trees are bursting with buds and daffodils are blooming like it’s their job, local produce hasn’t seemed to catch up just yet. New York’s farmers markets boast plenty of local meat and dairy, and tables overflowing with brightly colored annual flowers, but sweet juicy berries and bright green vegetables still need a few weeks to soak up the warm sunshine.

roasted cauliflower and cheddar soup | Brooklyn Homemaker

True to form, this spring has been toying with me and my frail emotions. Temperatures one day are soaring into the 70s, and the next they’re dipping back into the 40s. One day we have ample sunshine, the next it’s pouring rain.

roasted cauliflower and cheddar soup | Brooklyn Homemaker

On one of the cold and rainy days I was craving soup, as one does. With no local produce to choose from, I was off to the grocery store to try to find something fresh-ish and hopefully organic that I could turn into a warm satisfying soup. I also had a healthy stash of amazing Irish cheddar that was leftover after a book signing event at work, so I wanted to try to incorporate some of that cheesy goodness.

roasted cauliflower and cheddar soup | Brooklyn Homemaker

It didn’t take me long in the produce aisle to come up with a plan. What better vegetable for a thick warm filling soup than cauliflower? It’s available year round, goes great with cheddar and warm flavors, and is perfect for a rich and roasty soup.

roasted cauliflower and cheddar soup | Brooklyn Homemaker

This soup is really simple to make and definitely hits the spot on a rainy day, no matter what time of year. The fresh woodsy thyme adds a touch of green herbal freshness, and the white wine adds a crisp brightness that feels very appropriate for spring or summer. Roasting the cauliflower before pureeing it deepens and concentrates its earthy flavor, and the sharp cheddar adds a nice zippy tang without feeling heavy or overwhelming.

Pull up a bowl, tear into a nice crusty loaf of bread, and park yourself in front of the window and watch the rain come down.

roasted cauliflower and cheddar soup | Brooklyn Homemaker

Roasted Cauliflower and Cheddar Soup

  • Servings: 6 to 8 -ish
  • Print
2 heads of cauliflower
2 tablespoons olive oil
salt and pepper, to taste
2 tablespoons butter
1 medium to large onion, chopped
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon smoked paprika
5 to 6 sprigs of fresh thyme
1 cup dry white wine
6 cups low sodium chicken stock
8 oz sharp cheddar, grated

Preheat oven to 400. Chop cauliflower into rough large florets. Toss in olive oil, season with salt and pepper, and arrange in a single layer on a parchment lined baking sheet. Roast until brown and golden, about 30 or 40 minutes.

Preheat a stockpot over medium high heat and bring butter to a sizzle. Add onion, cayenne, paprika, thyme, and salt and pepper to taste. Sauté until tender and translucent, 5 to 10 minutes. Add white wine and reduce by at least half. Add chicken stock and bring to a boil. Add roasted cauliflower, bring back to a boil, and cook for 10 minutes. Remove from heat and remove thyme sprigs. Add cheddar and puree until silky smooth, using either an immersion blender or working in batches in a standing blender. Taste and adjust seasoning if necessary.

Serve with a drizzle of olive oil, a small handful of grated cheddar, and a big hunk of crusty bread.

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23 comments

  1. Jim gave me the link — looks really lovely. I am the soup maker in this house, and would definitely make this. btw, I’ve also added cauliflower to macaroni and cheese to great effect. Just add the small-cut florets to soften with the pasta, before the whole thing gets sauced, tossed, and baked.

    Liked by 1 person

      1. Truth be told, so do I. I should know to leave well enough alone and just eat a salad the next night, but I usually guilt myself into trying to make meals like that feel at least sort of healthy-ish.

        Like

    1. Wow that looks incredible!! I need to try that! I think you could roast the cauliflower with those spices and easily make it into a soup. Not sure if I’d keep the cheddar though – not sure it’d work with the spices – but there’d be so much flavor I don’t think you’d miss it

      Like

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