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Roasted Cauliflower and Gouda Soup

Flavorful and cheesy for a great fall day.
Prep Time 5 mins
Cook Time 30 mins


  • Cookie sheet/roasting pan
  • Large pot/ soup pot or cast iron pot
  • sharp knife
  • immersion blender or food processor


  • 1 large head of cauliflower
  • 1 tbsp olive oil
  • 3 sticks celery green part
  • 1 small onion
  • 4 tbsp butter
  • 3 tbsp flour
  • 3 cups milk
  • salt and pepper to taste
  • ΒΌ tsp red pepper or cayenne for more heat
  • 1 tbsp fresh parsley
  • 1 wedge gouda


  • Preheat oven to 425. Roughly chop cauliflower, celery, and onion. Oil cookie sheet/roasting pan. You can salt and pepper this too if you prefer.
  • Place vegetables on the pan and cook in the oven for 30 minutes or until tender and crisp on the end.
  • Make a roux: Heat your soup pot on medium heat with butter. Whisk in 3 tbsp flour until starting to ball up. Add one cup at a time to butter mix whisking well. Don't leave the pan, continue to whisk until you have a thick milky sauce.
  • To the roux, add salt and pepper and red pepper (sub cayenne for more heat).
  • When the vegetables are done, add to roux mix. Mix with an immersion blender. If you don't have an immersion blender, a food processor does well; just make sure you cool the soup before blending. Do not over mix. I prefer some roasted chunks and not completely smooth.
  • Mix in sliced gouda leaving some for garnish. Garnish with fresh parsley or bell pepper on top.