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Course Main Course, Soup
Cuisine American
Servings 4


  • 1 small head cauliflower cut into florets
  • 2 tablespoons oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion diced
  • 2 cloves garlic chopped
  • 1 tablespoon thyme chopped
  • 3 cups vegetable broth
  • 1 1/2 cups Vermont white cheddar shredded
  • 1 cup milk or cream
  • salt and pepper to taste
  • cooked bacon, crumbled optional garnish


  • Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
  • Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
  • Heat the oil in a large sauce pan over medium heat.
  • Add the onion and saute until tender, about 5-7 minutes.
  • Add the garlic and thyme and saute until fragrant, about a minute.
  • Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  • Puree the soup until it reaches your desired consistency with a stick blender.
  • Mix in the cheese, let it melt and season with salt and pepper.
  • Mix in the milk and heat, stirring until soup is hot and cheese has melted.
  • Serve soup garnished with bacon if desired
Keyword Cauliflower Soup, roasted cauliflower