Purée of Cauliflower Soup with Two Cheeses

A garnish of roasted cauliflower florets and fresh rosemary turn this rustic soup into an elegant meal. Serve with slices of toasted French bread.

Serves: 4Hands-on: 40 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 2½ lbs. cauliflower, cut into florets, divided
  • 1 Tbsp. olive oil
  • 1½ tsp. salt, divided
  • 1¼ ground black pepper, divided
  • 3½ cups chicken stock
  • 1 cup shredded sharp Cheddar cheese
  • ¼ cup crumbled goat cheese
  • 1 tsp. Worcestershire sauce
  • ⅛tsp. hot pepper sauce
  • 1 Tbsp. chopped fresh rosemary


  • Preheat oven to 400°F. Slice ½ pound of cauliflower florets into ¼" slices. Place on a baking sheet and toss with olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread florets into a single layer and bake for 20 minutes, stirring often until cauliflower is tender and brown at the edges.
  • In a medium saucepan over medium-high heat, add remaining cauliflower florets and chicken stock. Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, or until cauliflower is soft. Remove from heat.
  • With an immersion blender, purée soup until smooth with a few remaining chunks of cauliflower. Stir in cheese, Worcestershire sauce, 1 teaspoon salt, and hot sauce.
  • Ladle soup into bowls. Top with roasted cauliflower florets, rosemary, and remaining black pepper.