Roasted Cauliflower Soup with Cheddar and Thyme

Roasted Cauliflower 1

I recently joined a community run by my culinary/life hero, Ree Drummond (aka the Pioneer Woman, called Tasty Kitchen. In the realm of obvious website names (alongside, of course), this one definitely lives up to expectations. Members can share, rate, and connect over recipes that come from all over the world- it’s a great place to get inspired when you aren’t sure what to make for dinner next.

I found myself in such a conundrum earlier this week, as I was pondering over what to order off FreshDirect again. Featured on the front page of Tasty Kitchen was a blog post about this beautiful looking soup, served in my favorite… square bowls!

I like this soup because not only is it vegetarian (if you use vegetable broth), but its hearty- the garlic and thyme come in with really robust flavors, and the cheddar adds a lovely creaminess that makes this a meal that really is comforting after a long day in the middle of winter.


This recipe comes from Tasty Kitchen member Hails Kitchen. I’ve adapted it a little bit as I used an immersion blender to blend the soup, rather than a food processor. Any way you make it, enjoy!

Roasted Cauliflower Soup with Cheddar and Thyme

Serves 4


  • 1 head cauliflower, roughly chopped
  • 2 whole shallots, roughly chopped (the shallots I had on hand were ginormous, so I only used one)
  • 3 cloves garlic, roughly chopped
  • 1 tbsp olive oil
  • 1 tbsp coarse salt
  • 4 cups chicken or vegetable broth
  • 1-½ cup white cheddar cheese, shredded
  • 1 tbsp fresh thyme, chopped
  • salt and pepper for seasoning


1. Preheat your oven to 400 degrees. On a cookie sheet, drizzle the cauliflower, shallots and garlic with the olive oil and season with  salt. The original recipe calls for roasting for 40 minutes- but my cauliflower was perfectly browned and toasty after 25, so keep an eye out after around 20 minutes or so.

2. Transfer cauliflower, shallots, and garlic to a large pot, and add 2 cups of the chicken broth. Using an immersion blender, blend until well pureed and most of the chunks are gone. Add the rest of the broth and bring to a boil.

Adding the broth

3. When the soup is boiling, reduce heat and simmer for about 10 minutes. After simmering, add the cheese, thyme, and some black pepper, and season to taste with salt. Stir it all up- then serve!

4. Say “you’re welcome” to your tummy for making it so happy!

Roasted Cauliflower Soup

By the way, if you want to connect with me on Tasty Kitchen, my user name is … you guessed it… totalnoms!

And thanks to my pal Yo Rajah for not only designing my header, but also hooking me up with the sweet watermarks you see on the photos!

Happy Eating 🙂

8 thoughts on “Roasted Cauliflower Soup with Cheddar and Thyme”

  1. i love cauliflower (i even like the cauliflower mashed potatoes they used to have at some restaurants), and have been looking for good soup recipes recently, so i’ll definitely be trying this one soon! sounds yum!

    1. Houlihan’s has cauliflower mashed potatoes. I had ordered them without realizing it and when it came out, I said they were the weirdest tasting mashed potatoes id ever had. I didnt realize this until my friend stopped laughing at me and told me that it was cauliflower mash.

      BTW, I can attest to the wonders of this soup. It’s a true treat for the palette with yummy and different flavors with every other bite. Thanks Momma Mally.

    1. frani! thank you. that means a lot coming from a fellow foodie like yourself! I hope you enjoy the soup… and LOVE Garden of Eden!

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