Roasted Cauliflower and Blue Cheese Soup

. April, 2017
Photography by Kelly Gibney.
Roasted Cauliflower and Blue Cheese Soup

Roasted cauliflower and punchy blue cheese are the perfect partners in this elegant soup. You’ll find this simple enough for weeknight preparation but also lovely enough to serve at a dinner party.

Serves: 6


1 medium head cauliflower, cut into florets
4 large garlic cloves, finely diced
1 medium onion, finely diced
3 medium potatoes, peeled and cut into cubes
5 cups vegetable stock
1 cup full-fat milk (you can also use almond milk)
80 to 100 grams Blue Cheese (I’ve used a creamy blue)
olive oil for roasting and sautéing
sea salt and cracked black pepper


Preheat oven to 200 degrees celsius. Place the cauliflower florets in an oven-proof dish, toss with a generous drizzle of olive oil and sprinkle with salt. Roast for 45 minutes until tender and the tips are browned.

Heat a glug of olive oil in a large soup pot over a medium heat. Cook the garlic and onion gently, without growing, for 5 minutes.

Add the potato and stock. Bring to a boil and then simmer for 20 minutes, until the potato is soft. Add the cooked cauliflower and the milk. Simmer for a further 10 minutes. Remove from the heat. 

Crumble the blue cheese into the soup and use a hand blender to puree until silky smooth. Season to taste.

Serve with some additional cheese crumbled on top and a drizzle of olive or hazelnut oil.

Leftover soup will last up to 3 days in the fridge and can be gently reheated on the stovetop.