Roasted Cauliflower & Goat Cheese Soup | Recipes | Cook For Your Life
roasted cauliflower and goat cheese soup

Roasted Cauliflower & Goat Cheese Soup

Rated 4.1 out of 5
4.1 out of 5 stars (based on 38 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This velvety soup is soothing, delicious, and unbelievably good for you. It uses a whole head of cauliflower, stalks and all. Roasting enhances the natural sweetness of cruciferous veggies like cauliflower and aromatics like garlic....


  • 1 medium head cauliflower, cut into florets, stalks diced
  • 3 cloves garlic, in skin
  • Salt and pepper, to taste
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, sliced
  • 1 bay leaf
  • 4 cups vegetable stock or water
  • 5 ounces soft goat cheese (about ⅔ cup; see Chef Tips)
  • Paprika, for garnish (optional)
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Nutrition Facts


210 cals


15 g

Saturated Fat

6 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g


12 g


4 g


4 g


10 g


1041 mg


  1. Preheat the oven to 400 degrees.
  2. Toss the cauliflower and garlic cloves with 1 tablespoon of olive oil, salt, and pepper. Spread onto a baking sheet and bake until nicely golden, about 25-30 minutes, turning halfway through. Peel garlic. Set aside.
  3. Heat olive oil in a pot over medium-high heat, add onions and bay leaf and cook until translucent, about 5-8 minutes. Add the roasted cauliflower, garlic and a pinch of salt. Cook, stirring for 3 minutes. Add stock and bring to a boil. Cover and simmer for 20 minutes.
  4. Pick out the bay leaves. Using an immersion blender or pouring into a regular blender, blend soup until very smooth. Return to pan and stir in goat cheese over medium heat, stirring until the cheese has melted. Taste for seasonings and serve with a sprinkling of paprika.

Chef Tips

The kind of goat cheese you use is very important. Stronger-tasting aged goat cheeses won’t work for this.  For best results, choose a mild, spreadable goat cheese log with the texture of cream cheese and no rind.

If you have any leftover roasted cauliflower, use it for this soup. If you are fatigued from treatment or pinched for time, you can skip roasting the cauliflower and just add it raw in step 3. Raw cauliflower will probably need to be simmered longer by about 10 minutes, or until it is very tender. The taste will be a little less rich, but delicious nonetheless.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society