3 cheese roasted cauliflower tomato soup, seriously our new favorite fall soup ohsweetbasil.com

3 Cheese Roasted Cauliflower Tomato Soup

Course All Your Favorite Fall Recipes to Warm up to
Keyword cauliflower, fontina, main dish, soup, tomatoes, vegetarian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 -6 servings
Calories 520kcal
Author Sweet Basil


  • 1 head of cauliflower about 2 pounds
  • 4 roma tomatoes
  • 1 clove of garlic
  • 3 1/2 tablespoons unsalted butter
  • 1/2 large onion chopped
  • 1/4 cup flour
  • 1 cup heavy cream or milk for a skinny version
  • 1 cup half and half
  • 1 3/4 cup hot water plus 1 1/2 teaspoon better than bouillon or 1 3/4 cup chicken or vegetable stock
  • 1 1/2 cup water
  • 1 1/2 teaspoon kosher salt or 3/4 teaspoon regular salt
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 1/2 cups colby jack cheese grated
  • 1/2 cup fontina cheese grated
  • 1/4 cup parmesan cheese grated
  • pepper to taste


  • Heat the oven to 375 degrees.
  • Break up the cauliflower florets, slice the ends off the tomatoes and cut in half and leave the garlic in the paper and place everything on a cookie sheet.
  • Drizzle with olive oil, salt and pepper and toss to coat.
  • Bake for 30-45 minutes or until the cauliflower is beginning to turn golden.
  • Remove from the oven.
  • In a large pot over medium heat, add the butter and melt.
  • Add the onion and saute until tender, about 2 to 3 minutes.
  • Quickly add the flour and stir to combine.
  • Allow to cook for one minute then, while stirring, add the cream, half and half stock (see note), and water.
  • Stir to break up the flour mixture and then add the cauliflower, garlic, and tomatoes.
  • Bring to a boil, and add the worcestershire and mustard and then remove from the heat.
  • Pour half of the soup in a blender with the lid raised a little and while holding the lid, blend until smooth.
  • Repeat with remaining soup and add back to the stove.
  • Bring back to a boil and stir in the cheeses and seasoning to taste.


We love to use the Better than Bouillon jar to make stock as it's so flavorful but you can use your own stock or from the store.


Serving: 1g | Calories: 520kcal | Carbohydrates: 18g | Protein: 19g | Cholesterol: 136.5mg | Fiber: 2.7g | Sugar: 7.7g