Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower Cauliflower Gruyere Soup 3.5 (2) 2 Reviews 1 Photo This easy, homemade cauliflower soup is given decadent, rich flavor and texture thanks to Gruyère cheese and heavy cream. By Caitlyn Diimig, RD Caitlyn Diimig, RD Caitlyn Diimig, RD, is a registered dietitian and food editor for Dotdash Meredith and Allrecipes magazine. Whether editing complex health information into easy-to-understand stories or developing 30-minute delicious recipes for dinner tonight, she makes leading a healthy lifestyle achievable through food. Allrecipes' editorial guidelines Updated on August 17, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 8 cups coarsely chopped cauliflower 2 tablespoons olive oil 1 ⅓ cups low-sodium vegetable broth, or more as needed ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon garlic powder ½ cup heavy whipping cream 6 tablespoons shredded Gruyere cheese 1 tablespoon chopped fresh parsley, or to taste Directions Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with foil. Toss together cauliflower and oil in a bowl. Spread cauliflower on the prepared baking sheet in a single layer. Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve 1/2 cup florets for garnish and keep warm. Let remaining cauliflower cool slightly. Combine cooled roasted cauliflower 1 1/3 cups broth, salt, pepper, and garlic powder in blender or food processor, working in batches, if needed. Cover and blend until smooth, adding more broth as needed to reach desired consistency. Transfer mixture to a saucepan. Bring just to a boil over medium heat. Remove from heat. Stir in cream and 2 tablespoons cheese until melted. Serve topped with reserved cauliflower florets, remaining cheese, the parsley, and if you like, additional pepper. I Made It Print Nutrition Facts (per serving) 262 Calories 21g Fat 13g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 262 % Daily Value * Total Fat 21g 27% Saturated Fat 10g 49% Cholesterol 52mg 17% Sodium 295mg 13% Total Carbohydrate 13g 5% Dietary Fiber 5g 18% Protein 8g 15% Potassium 645mg 14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.