Roasted cauliflower blue cheese soup, is a comforting bowl of goodness. It’s rich flavors makes it an ideal first course, a small bowl will open the appetite. Alternatively, a larger bowl on a Saturday afternoon, is also great too.

Roasted Cauliflower Blue Cheese Soup by Diverse Dinners


If you’re a lover of blue cheese, you will enjoy this roasted cauliflower blue cheese soup, as the blue cheese provides not only a richness, but that distinctive tang you get from blue cheese.

I thought this soup would only be enjoyed by those who had acquired a taste for blue cheese, but I served it to my family, who all have varying tolerance for cheese, and I was very surprised they all liked it. In fact they loved it. 


Roasted Cauliflower Blue Cheese Soup by Diverse Dinners


I used green cauliflower in this roasted cauliflower blue cheese soup, which is just a little more hardy than white. The grain of the florets are a little more distinctive when puréed. But never fear, this recipe works with any variety of cauliflower.

Pine nuts is all the garnish this soup needs. They’re a great complement to the flavors of the soup adding yet another layer of richness, a subtle buttery taste. If your diet doesn’t allow nuts, then chopped chives is a nice alternative.

Roasted cauliflower blue cheese soup, is a tasty soup that will delight the palate of your family and friends. Give this recipe a try soon and let me know what you think.




445 cal


20 g


29 g


42 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4

Roasted Cauliflower Blue Cheese Soup

15 minPrep Time

40 minCook Time

55 minTotal Time

Save RecipeSave Recipe


  • I medium cauliflower
  • 3 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 packed cup onions (sliced)
  • 32 fl oz chicken stock
  • 2 bay leaves
  • 1/4 cup heavy cream
  • 1/3 cup blue cheese (crumbled)
  • Salt and pepper to taste
  • 1/4 cup pine nuts
  • Equipment & Utensils
  • Large baking tray
  • Large saucepan with cover
  • Blender


  1. Cut florets away from the stalks and leaves and cut florets into 2" pieces
  2. Place florets on a baking tray and drizzle with 2 tbsp of olive oil, then place in a preheated oven at 400 until florets become golden (approx. 30 minutes).
  3. Place the balance of the olive oil and the butter into a saucepan and heat on medium.
  4. Once butter has melted add onion and sauté, then add roasted cauliflower and sauté some more.
  5. Add two thirds of the chicken stock and bay leaves and mix thoroughly.
  6. Allow chicken stock to heat through to allow the flavors to combine, then lower heat to simmer and cook for 15 mins.
  7. The florets should easily pull apart now.
  8. Remove the bay leaves, then transfer contents of saucepan into blender, and set saucepan aside.
  9. Pulse until the cauliflower florets are blended, then blend on high for 1 -2 mins dependent upon speed of blender.
  10. Once the cauliflower is completely puréed, pour the contents of the blender back into the saucepan and place on a low heat.
  11. Add cream, cheese and balance of chicken stock and mix thoroughly.
  12. Allow soup to heat through then add salt and pepper to taste.
  13. Serve immediately and garnish with a sprinkle of pine nuts.


Be careful when adding salt to taste as many varieties of blue cheese are high in sodium.