Roasted Cauliflower Soup

There is something very comforting about soup, especially a creamy and velvety soup.  But these soups are usually heavy, weighed down with tons of cream to get the ultimate smooth texture.  Well, our version uses no cream at all, and is just as creamy and delicious, just trust us!

Roasted Cauliflower Soup

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: Appetizer or Main


  • 1 head of cauliflower, chopped into florets
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 leeks, sliced
  • 2 cloves of garlic, minced
  • 900 ml (approx. 4 cups) of chicken stock
  • Salt and pepper
  • ¾ cup cheddar, shredded
  • ¾ cup smoked cacciocavalo, shredded
  • 1 tbsp dijon mustard
  • 4 slices of pancetta
  • Crusty bread, to serve


  1. Drizzle the olive oil over the cauliflower florets and roast on a baking sheet at 425 C for about 45 minutes, turn the cauliflower once, to brown all over. Set aside
  2. In a large saucepan, drizzle a bit of olive oil and cook the pancetta slices until crispy. Set aside
  3. In the same saucepan with the pancetta drippings, melt the butter and cook the leeks and garlic together for about 6-8 minutes
  4. Add the chicken stock to the pan, scraping up any bits stuck to the bottom. Add in the roasted cauliflower
  5. Using a hand blender, carefully purée the mixture until smooth. Mixture will be somewhat thick
  6. Add in about 1 cup to 1 ½ cups of water and stir. Season with salt and pepper
  7. Let the soup come to a boil. Add in the shredded cheeses and stir well until the cheeses are melted. Add in the Dijon mustard and stir
  8. Let the soup simmer for about 20-25 minutes
  9. Serve with the crispy pancetta slices and crusty bread

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Comments: 2

  1. ANNA JEAN POLLOCK March 28, 2017 at 8:36 am Reply

    Looks good! I will try. Cacciocavalo is a type of cheese,yes?
    Thanks divas 🙂

    • Montreal Food Divas March 28, 2017 at 9:29 am Reply

      Yes it is!!! 🙂

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