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Roasted Cauliflower and Aged White Cheddar Soup Recipe
Ash Tyrrell

Roasted Cauliflower and Aged White Cheddar Soup Recipe

I still remember the first time I made this Roasted Cauliflower and Aged White Cheddar Soup Recipe and aged white cheddar soup—it instantly felt like a cozy restaurant-style dish at home.
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Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 small head cauliflower cut into florets — Roasting brings out a nutty, caramelized flavor that makes the soup rich and deep.
  • 2 tablespoons olive oil — Helps the cauliflower roast evenly and develop a golden crust.
  • Salt and pepper to taste — Enhances the natural flavors of all ingredients.
  • 1 tablespoon olive oil — Used to sauté onions and build the soup base.
  • 1 medium onion diced — Adds sweetness and depth to the soup.
  • 2 cloves garlic chopped — Gives a warm, aromatic flavor to the base.
  • 1 teaspoon fresh thyme chopped — Adds earthy, herbal freshness.
  • 3 cups vegetable or chicken broth — Forms the flavorful liquid base; adjust for thickness preference.
  • 1½ cups aged white cheddar cheese shredded — Always use freshly grated for smooth melting and stronger flavor.
  • 1 cup milk or cream — Makes the soup creamy and silky in texture.

Method
 

  1. I start by preheating the oven to 400°F because roasting is where the magic happens. Then I toss cauliflower florets with olive oil, salt, and pepper until evenly coated. I roast them until golden brown and slightly crispy for maximum flavor.
  2. In a large pot, I heat olive oil and sauté diced onions until soft and slightly sweet. Then I add garlic and fresh thyme, letting the aroma develop for about a minute. This step creates the deep savory base for the soup.
  3. I add broth and roasted cauliflower into the pot and let everything simmer together. After about 20 minutes, I blend it until smooth or slightly chunky, depending on preference. Then I stir in shredded aged white cheddar until it melts into a creamy texture.

Notes

  • I always roast the cauliflower until deep golden—it gives a richer flavor.
  • I grate the cheese fresh instead of using pre-shredded for smoother melting.
  • I blend only part of the soup sometimes to keep a bit of texture.
  • I add a pinch of extra thyme at the end for a fresh aroma boost.
  • I avoid boiling after adding cheese to prevent it from becoming grainy.