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  • Roasted Cauliflower Cheddar Soup

    1 vote
    Roasted Cauliflower Cheddar Soup
    Servings: 8
    by Kyra Martin
    119 recipes
    >
    Wonderfully creamy and warm for wall. I bet you could make this with broccoli too and it's be delicious.

    Ingredients

    • 1 head cauliflower cut into florets, or you could use a large bag of defrosted cauliflower
    • olive oil
    • salt
    • pepper
    • 3 T butter
    • 1 medium yellow onion, diced
    • 3 T flour
    • 1 tsp minced garlic
    • 3 c milk
    • 2 c chicken broth
    • 1/2 c cream (or I used half and half)
    • 1/4 tsp sugar
    • 1 c sharp cheddar, I used sharped white
    • 1/4 c parmesan cheese

    Directions

    1. Preheat oven to 400 degrees.
    2. Cut the cauliflower into florets and rub with olive oil, salt and pepper.
    3. Roast 30-40 minutes until the cauliflower is tender and slightly crisp.
    4. Meanwhile, in a large pot melt the butter.
    5. Saute the onions until translucent.
    6. Stir in the flour until thick and golden.
    7. Whisking constantly, stir in the milk, broth and cream.
    8. Stir in the sugar, and simmer.
    9. When the cauliflower is done, add to the pot.
    10. With an immersion blender, or little by little in a regular blender, blend the soup to your desired creaminess. I left mine slightly chunky.
    11. Before serving, stir in the cheeses.
    12. If desired, top with parsley and extra cheese or other topping you might like.

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