Roasted Cauliflower Soup with Grilled Cheese Sandwiches

photo of a turkey grilled cheese on a plate with a bowl of cauliflower soup

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This recipe is like Thanksgiving dinner in soup and sandwich form, complete with homemade cranberry sauce, turkey and a mashed potato-inspired creamy cauliflower soup. And as with any great soup and grilled cheese combo, don’t be afraid to do a little sandwich dunking for the best experience.



For the Soup

  • 1 (10-oz [284 g]) head of cauliflower, broken into 1″ (2.5-cm) florets
  • 1 1/2 tbsp (22 ml) olive oil, divided
  • 2 tsp (10 g) kosher salt, divided
  • 1/2 cup (76 g) chopped onion
  • 2 tsp (6 g) chopped garlic
  • 1/2 tsp dried oregano
  • 2 1/2 cups (592 ml) vegetable stock
  • Juice from 1/2 a lemon
  • 1/3 cup heavy cream
  • 1 tsp chopped fresh parsley, for garnish

For the Grilled Cheese

  • 1/2 cup (50 g) frozen cranberries
  • Juice from 1/2 a lemon
  • 1 tbsp (15 ml) honey
  • 2 tbsp (28 g) mayonnaise
  • 2 tsp (10 g) Dijon mustard
  • 4 slices country white bread
  • 4 oz (115 g) thin-sliced deli turkey
  • 4 slices Swiss cheese
  • 2 tbsp (28 g) butter


  1. Preheat oven to 400°F (200°C).
  2. To make the soup, spread the cauliflower florets in an even layer on a baking sheet. Coat the cauliflower evenly with 1 tablespoon (15 ml) of the olive oil and season it with 1 teaspoon of the salt. Roast the cauliflower for 15 minutes. Use a spatula to flip the cauliflower over on the sheet pan and continue to roast it for another 15 minutes, or until it’s fork tender.
  3. In a 3 1/2-quart (3-L) saucepan, heat the remaining 1/2 tablespoon (7 ml) olive oil over medium heat. Add the onions and cook them for 5 minutes, stirring occasionally. Add the garlic, the remaining 1 teaspoon salt and the oregano and stir. Add the roasted cauliflower and vegetable stock and bring the soup to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Puree the soup using an immersion blender, add the lemon juice and simmer it over medium-low heat while you make the grilled cheese sandwiches.
  4. To make the sandwiches, first cook the frozen cranberries and lemon juice in a small saucepan over medium heat. Once the cranberries have warmed through, add the honey. Stir to combine and use a potato masher to mash the cranberries. Cook the sauce for 1 minute, or until it has thickened. Remove the saucepan from the heat and set aside.
  5. Divide the mayonnaise and mustard between 2 bread slices and spread them into an even layer on each. Top the bread with the turkey and 2 slices of cheese for each sandwich. Spread the cranberry sauce on the other 2 slices of bread.
  6. Melt the butter in a medium-size non-stick skillet over medium heat. Place the sandwiches in the pan. Cook on each side for 3 to 4 minutes, or until the cheese has melted and the bread is golden and crispy.
  7. Add the cream to the soup and stir to combine. Serve the soup, sprinkled with the parsley, with the sandwiches on the side.


Excerpt from Gourmet Cooking for One or Two by April Anderson. No part of this excerpt may be reproduced or reprinted without permission in writing from Page Street Publishing.