Cheesy Roasted Cauliflower Beer Soup -

Cheesy Roasted Cauliflower Beer Soup

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

1 large head of cauliflower cut into florets
2 –3 tablespoons olive oil
Salt be generous, your future self will thank you
1 small onion diced
2 stalks celery diced
2 cloves garlic minced
3 cups broth chicken or vegetable
1 cup beer something mild—nothing too bitter
1 –1½ cups shredded white cheddar cheese
Freshly cracked black pepper
Optional: pinch of smoked paprika or thyme for extra coziness

Method

Roast the cauliflower. Preheat your oven to 425°F. Toss the cauliflower florets with olive oil and salt, spread them out on a baking sheet, and roast for about 25–30 minutes until golden and a little crispy on the edges. Pro tip: Save a handful of those gorgeous roasted bits for topping later. We love a garnish moment.
Sauté the aromatics. In a large pot, heat a little olive oil over medium heat. Add the onion and celery with a pinch of salt and cook until soft and fragrant, about 5–7 minutes. Add the garlic and cook for another minute.
Build the soup. Add the roasted cauliflower (except your reserved garnish), then pour in the broth and beer. Bring it to a simmer and let it bubble gently for about 10–15 minutes so everything can get cozy together.
Blend it smooth. Grab your immersion blender and blend until silky and smooth. (Or carefully transfer to a blender in batches if you’re feeling brave.)
Add the cheese (the best part). Stir in the shredded white cheddar until melted and dreamy. Taste and adjust salt and pepper as needed.
Serve it up. Ladle into bowls, top with those reserved roasted cauliflower bits, maybe an extra sprinkle of cheese if you’re feeling wild, and call it a win.

Notes

Notes from a Tired but Hopeful Cook

This is the kind of meal that meets you where you are. It doesn’t judge you for being exhausted. It doesn’t require ten side dishes or a perfectly curated plate. It just shows up, warm and cheesy, whispering, “You tried. That counts.”