Name: Roasted Cauliflower Parmesan Soup
Cook time: 1 h
Total time: 1 h
Yield: 6 Servings
Cuisine: Other
Ingredients: 2 pounds cauliflower florets; 4 shallots; 2 tablespoons extra-virgin olive oil; 1.125 teaspoons kosher salt; 1.5 cups heavy whipping cream; 1.5 cups chicken broth; 1 cup grated Parmesan cheese; 1 tsp black pepper

From the Cook

1/2

Roasted Cauliflower Parmesan Soup

OnlineCook Verified

Ingredients

Warning0 allergens identified

Roasted Cauliflower Parmesan Soup

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

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

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

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

1 ½ cups heavy whipping cream

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

1 cup grated Parmesan cheese

1 tsp 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.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Maximize Roasting Depth 🔥
Spread cauliflower and shallots in a single layer and roast at 425°F until deeply caramelized (20-25 minutes), stirring halfway through for concentrated, complex flavors that elevate the entire soup.
Strategic Partial Pureeing 🥄
Use an immersion blender to puree only half the soup while leaving chunks intact; this creates luxurious creaminess while maintaining satisfying texture and preventing an overly smooth, one-note consistency.
Cream Temperature Technique 🌡️
Temper the heavy cream by slowly whisking it into a ladle of hot soup before adding it back to the pot; this prevents curdling and ensures a silky, stable final texture.
Parmesan Timing & Finishing 🧀
Reserve half the Parmesan to stir in off-heat at the end while adding the other half during simmering; this preserves bright cheese flavor and prevents it from becoming bitter or grainy from overcooking.
Shallot Selection Matters 🧅
Choose medium shallots and halve them lengthwise rather than chopping, so they caramelize evenly as whole pieces and become tender, sweet flavor additions rather than dissolving into the broth.