Masthead header

Roasted Cauliflower & White Cheddar Soup

Fall is almost here! Can you feel it?? Well, it’s already ‘here’ in some parts of the country. I’m in Texas and while things are gradually cooling down, we can’t claim to have fall weather yet. Except for last weekend. We got a little preview- highs in the low 70s, lows in the 50s. It was GLORIOUS and I snatched the opportunity to start the pumpkin yummies. Pumpkin is hands-down my favorite fall food. Oh, the possibilities!!

 

This has to be one of my all-time favorite soups. It is so rich and creamy, the flavor is incredible and it is super satisfying. I sometimes feel like soup leaves me wanting for something, but not with this guy. There’s not been one person that I’ve served this to that didn’t go back for seconds. There may have even been bowl-licking…. I won’t go any farther.

 

 

Roasted Cauliflower & White Cheddar Soup

 

 

I feel like cauliflower is under-loved. It’s such a yummy vegetable and is actually pretty versatile. Here it’s roasted and made in to a deeelicious soup. If you stop right after the roasting, you have an incredible side dish that we make all the time. If you grate the cauliflower, you can make pizza! Dip it in your hummus. Roast it, puree it, and make mashed ‘potatoes’. Get creative, friends!

 

 

Prep time: 25 minutes

Cook time:  30 minutes

 

Ingredients:

 

1 head cauliflower

2 tbsp avocado oil

1/2 tsp salt

1/4 tsp pepper

 

2 tbsp avocado oil

1 medium white onion, sliced

3 large cloves garlic, chopped

2 small red potatoes, sliced

3 1/2 cups chicken broth

1 cup milk (I use whatever I have on hand- usually non-flavored, unsweetened rice or almond milk)

3/4 tsp salt, to taste

1/4 tsp pepper, to taste

1 1/2 cups white cheddar cheese, shredded

 

 

-Preheat oven to 425.

-Prepare cauliflower for roasting. Slice off the florets, add to a bowl with sliced onion to season with salt, pepper and oil. Toss to coat. Spread out in single layer on a baking sheet.

-Roast for 20 minutes.

-Meanwhile, add garlic to a medium stockpot with oil and sauté for 3-4 minutes.

-When the cauliflower is done, add it and in the rest of the ingredients to the pot, except the cheese, and bring to a boil.

-Once it has boiled and the potatoes are tender, transfer in batches to a blender to puree. Make sure to allow steam out of the top as it blends and hold the top with a towel. Blending hot liquids can be dangerous, so make sure not to overload your blender. Work in small batches.

-Blend the entire pot until smooth, leaving no chunks. Return to pot, add cheese and simmer over medium heat for 15 minutes, stirring occasionally.

-Serve warm, topped with chives, more cheese, and this delicious crusty bread.

 

Enjoy!

 

Share on: FacebookTwitterPinterest
  • You have some really lovely recipes on your site! Thanks for posting. I stumbled on your page looking for a korean spa egg recipe because I love the ones we get at restaurants. I can’t wait to try some of these!ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*

*