Soups, Salads & Bowls

Cauliflower Gruyere Soup with Roasted Cauliflower

This soup is the perfect combo of healthy and comfort. It’s mostly broth and veggies with a little help from a roux and and some Gruyere cheese to make it creamy. ¬†Adding the roasted cauliflower as a garnish at the end gives this soup another dimension.

Cauliflower Gruyere Soup with Roasted Cauliflower

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By Liz Serves: 4
Prep Time: 5 Minutes Cooking Time: 25 Minutes

This soup is so easy to make and so delicious that is sure to become a staple for you this winter.


  • 1 tablespoon Butter
  • 1 tablespoon Unbleached All Purpose Flour
  • 1 head Cauliflower chopped
  • 1 tablespoon Olive Oil
  • 1 medium Sweet Onion chopped into 6 pieces
  • 3 cups Chicken Broth
  • 6 ounces of Gruyere Cheese chopped into 6 pieces
  • 3 teaspoons of Salt
  • 1 1/2 teaspoon of freshly ground Black Pepper (I like a lot, but you can use less)



Heat oven to 425 degrees.


Chop the cauliflower.


Take about 1/4 of cauliflower pieces and spread onto a sheet pan, pouring the tablespoon of olive oil over the cauliflower pieces, sprinkle with 1 teaspoon of sea salt and 1/2 teaspoon of Black Pepper.


Put sheet pan into 425 degree oven.


In a medium saucepan, make the roux by melting the butter on low heat.


Add the flour to the melted butter and stir for about a minute and then add the chicken broth to the roux.


Add the onion chunks and remaining cauliflower to the saucepan.


Turn up the heat to medium and once it starts to boil, cover it and let the whole thing simmer for about 15 minutes.


Once vegetables are tender, puree the whole thing with an immersion blender right in the pot.


Add the chunks of gruyere cheese, let it sit for about 1 minute so cheese begins to melt, then add the salt and pepper and puree once more with the immersion blender.


Cover the saucepan once more but turn off the burner and remove the saucepan from the heat.


By now the cauliflower pieces in the oven should be golden brown, if they are not yet, keep an eye on them until they look perfectly crispy and remove sheet pan from oven.


Serve the soup by ladling it into a bowl and place the roasted pieces of Cauliflower in the middle.


Garnish with a little bit of Extra Virgin Olive Oil.

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