OnlineCook - Roasted Cauliflower Parmesan Soup by Yummly

June 1, 2025

Get ready to treat yourself to a bowlful of delicious comfort food. Several easy techniques contribute to the deluxe results. Roasting the cauliflower and shallots adds complexity, and simmering the vegetables along with chicken broth, heavy cream, and Parmesan adds layers of flavor. Partially pureeing the soup creates the perfect combination of silkiness and texture. Note that the recipe makes 6 cups, but the servings are small because the soup is rich. All you need to add is a salad and a side of crusty bread for the perfect cool weather meal. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.

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Estimated Price

8 Ingredients

EASY

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Roasted Cauliflower Parmesan Soup

Yummly

Ingredients

Warning0 allergens identified

Roasted Cauliflower Parmesan Soup

2 pound cauliflower florets(pre-cut, or from 2 heads of cauliflower)

4 shallots(medium, peeled, trimmed, and sliced in half)

2 Tbsps extra-virgin olive oil(plus more for serving)

1 ⅛ Teaspoon kosher salt(divided, or a little more or less to taste)

1 ½ cup heavy whipping cream

1 ½ Cup chicken broth(plus more if you’d like a thinner texture)

1 Cup grated Parmesan cheese

1 teaspoon black pepper(or a little more or less to taste)

Instructions

Preheat the oven to 425°F.

Line a sheet pan with foil, if you'd like, for easy clean-up. Arrange cauliflower and shallots in pan and drizzle with 2 tablespoons olive oil. Toss to coat. Season with ? teaspoon kosher salt.

Roast vegetables until light golden brown and tender when pierced with a fork, about 25 minutes. Remove from oven and set 2 roasted shallots aside.

Transfer the remaining vegetables to a 5- to 6-quart pot or Dutch oven and add cream and 1 ½ cups chicken broth. Bring to a boil over medium-high heat and add Parmesan cheese; stir to combine.

Reduce heat to a simmer, cover, and cook until cauliflower is very tender, about 10 minutes.

Remove from heat and use an immersion blender to puree part of the soup, leaving some chunks of cauliflower and shallot for texture. Or puree part of soup in a regular blender, then return to the pot. Stir in a little more broth if you’d like thinner soup. Season soup with 1 teaspoon each salt and pepper, or to taste.

Pull apart reserved shallots. Ladle soup into bowls. Top soup with roasted shallots and drizzle with olive oil before serving.