Pages Menu
Categories Menu

Posted by on Nov 16, 2014 in Dairy Delights, Purees, Recipes, Soft Foods Phase, Stews and Soups, Thick Liquids Phase, Vegetarian | 0 comments

Cream of Roasted Cauliflower Soup with Stilton

Cream of Roasted Cauliflower Soup with Stilton

With the arrival of cold weather, I find myself very much in the mood for soup, soup, and more soup! Enjoy this thick, creamy, and heart-warming vegetarian recipe. It differs from the usual cauliflower soup because I roast the cauliflower in the oven first to create a nutty or earthy flavor. Heavenly! The Stilton cheese gives it lovely heft and just a bit of pep.

Roasted Cauliflower Florets


  • 1 head cauliflower, broken into medium florets
  • 2 tablespoons olive oil
  • 1/2 tsp salt
  • 3 tablespoons butter
  • 2 leeks, just the white and light green parts, chopped leek on white
  • 1 stalk celery, diced
  • 1/2 cup diced yellow onion
  • 3/4 cup flour
  • 3 cups vegetable broth
  • 1 cup milk
  • 3 ounces of Stilton cheese, crumbled
  • fresh black pepper
  • fresh parsley, minced


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Toss the cauliflower florets in the olive oil and salt and spread them on a baking sheet. Cook for 1/2 hour and set aside.
  3. In a soup pot, sauté the leeks, celery, and onion in the butter over medium-high heat until the onion is soft and translucent.
  4. Add the cauliflower to the pot.
  5. Add the flour and stir for 2 minutes.
  6. Gradually add the vegetable stock and milk, continuing to stir.
  7. Heat the mixture until you see just the first bubble of a boil.
  8. Lower the heat and simmer for 20 minutes.
  9. In batches, puree the soup in a food processor and then return it to the pot over medium heat.
  10. Slowly stir in the Stilton.
  11. Serve with black pepper and parsley.

Post a Reply

Your email address will not be published. Required fields are marked *