Roasted Cauliflower, Garlic & Blue Cheese Soup


This soup is a new addition to my blue cheese repertoire. It came about primarily because I had a head of cauliflower in the fridge that I didn’t have plans for. It was a cold and blustery day, with the North wind blowing right into my living room, or so it seemed. The kind of day that calls for soup!

I absolutely adore roasted cauliflower and there’s no better companion than garlic. A little leftover chicken stock and a fabulous piece of Point Reyes Blue and I knew where I was going with this. In a little more than 45 minutes, I had a wonderful chill-chaser and a new recipe for Blū! Served topped with some crispy bacon and a sprinkle of hazelnuts and fresh cracked black pepper, I know this will be a favorite of ours. Hopefully it will become one of yours too!

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Roasted Cauliflower, Garlic & Blue Cheese Soup

A fabulously satisfying soup combine the sweet tasted of cauliflower roasted with garlic, blue cheese and mild to produce the perfect soup.
Course: Soup
Keyword: blue cheese, cauliflower, comfort food, creamy soup, garlic
Servings: 6
Author: Corinne Gregory Sharpe


  • 1 whole medium head of cauliflower trimmed with outside leaves removed
  • 2 Tbsp butter, melted
  • 2 cloves garlic, peeled and smashed
  • 6 cups low-salt chicken or vegetable broth
  • 2/3 cup blue cheese, crumbled
  • 3 Tbsp parsley, chopped
  • 2 cups milk
  • 1/2 cup whipping cream
  • 4 slices bacon, cooked crispy and crumbled for garnish
  • 1/2 cup hazelnuts, toasted and chopped for garnish


  • Preheat the oven to 400° F.
  • Cut cauliflower into small florets and place in a roasting dish or sheet pan. Add garlic. Drizzle melted butter over the vegetables and toss lightly to coat. Spread cauliflower and garlic into a single layer and season with salt and pepper. Pour 1 cup of the stock into the bottom of the pan.
  • Roast cauliflower mixture for approximately 40 minutes, tossing once during cooking time. Cauliflower is done when it is just starting to caramelize around the edges.
  • Remove cauliflower mixture from the oven and puree the mixture with its cooking liquid and enough stock to make it smooth.
  • Transfer the pureed cauliflower to a large heavy-bottomed pot. Add the remaining stock, the blue cheese, parsley milk and cream. Cook mixture on low, stirring frequently until cheese is melted and soup is at a low simmer. Do not let soup boil at this point.
  • Divide soup among heated bowls. Top with crispy bacon and chopped hazelnuts if using.


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