Roasted cauliflower soup

Roasted cauliflower soup

This is a fabulous soup to warm you up as the winter weather starts to set in. The roasted cauliflower gives a great depth of rich flavour that conjures up the smokiness of an open fire and the addition of a generous helping of cheddar cheese gives it just the right amount of naughtiness that will have you going back for more.


1 large head cauliflower, chopped into bite size pieces
2 tbsp olive oil
Salt and freshly ground black pepper
2 tbsp salted butter
1 large onion, diced
3 1/2 tbsp flour
2 cloves garlic, minced
250ml milk
700ml chicken stock
100ml double cream
1 tsp dried parsley
1 tsp dried thyme
250g cheddar cheese, grated


Preheat your oven to 180˚C. Place the diced cauliflower onto a baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season with salt and pepper. Bake in the centre of your oven until golden, which should take about 25 minutes. Once cooked, remove from the oven and set aside.

In a large soup pot, melt the butter before adding the onion. Cook for 5 minutes until the onion is soft and translucent. Add in the garlic and cook for 2 minutes before sprinkling in the flour, stirring constantly for a minute or so. Now slowly pour in the milk, chicken stock and double cream. Add in parsley, thyme and roasted cauliflower before seasoning the soup with salt and pepper. Bring to a boil, then reduce heat to low, cooking for another 20 minutes. After 20 minutes, stir in the grated cheese and allow to melt. Remove the soup from the heat and use a stick blender to blend to a smooth consistency.

Serves 4


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