Roasted Cauliflower and White Cheddar Soup

Roasted Cauliflower and White Cheddar Soup

  • Serves: Serves 4
Roasted Cauliflower and White Cheddar Soup

Roasted Cauliflower and White Cheddar Soup

Ingredients

  • Produce

    • 1 head Cauliflower
    • 4 whole cloves Garlic
    • 1 Parsley, fresh
    • 1/2 tsp Rosemary, dried
    • 1/2 tsp Thyme, dried
    • 1/2 cup Yellow or white onion
  • Canned Goods

    • 4 cups Chicken broth, low-sodium
  • Baking & Spices

    • 1 Salt and pepper
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Bread & Baked Goods

    • 1 Croutons
  • Dairy

    • 1/2 cup Milk
    • 6 oz White cheddar cheese, sharp

Found on

Description

This soup is easily doubled. Just as an FYI, these amazing pretzel rolls make the most fabulous croutons in the world.

Ingredients

  • 1 head cauliflower
  • 4 whole cloves garlic
  • 2 tablespoons olive oil
  • 1/2 cup diced yellow or white onion
  • 1/2 teaspoon dried thyme (or 2 teaspoons fresh), finely chopped
  • 1/2 teaspoon dried rosemary (or 2 teaspoon fresh), finely chopped
  • 4 cups low-sodium chicken broth
  • 1/2 cup milk
  • 6 ounces sharp white cheddar cheese, shredded (about 1 1/2 cups)
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Croutons for topping (optional)

Directions

  • Wash and trim the cauliflower into bite-size pieces. Toss with the cloves of garlic and one tablespoon of the oil. Scrape the mixture onto a rimmed baking sheet and roast for 400 degrees F for 20-25 minutes until the cauliflower is crisp-tender and golden in spots (it will cook a bit longer in a later step).
  • Remove the garlic cloves, let them cool slightly, and finely chop.
  • In a 4- or 5-quart saucepan, heat the remaining one tablespoon olive oil and add the onion, cooking until the onion is translucent, 4-5 minutes, stirring often. Add the chopped garlic, thyme and rosemary. Cook for another minute.
  • Stir in the cauliflower and broth; bring to a simmer, cover and cook for 15 minutes.
  • Carefully ladle about half the soup (in batches, if needed) in a blender and puree until smooth. Stir the pureed soup back into the pot - be careful as hot soup in a blender can be a recipe for disaster if the blender is overfilled. Add the milk and the cheese,
  • Stir and cook on low heat until the cheese is melted. Add salt and pepper to taste, if needed.
  • Ladle the soup into bowls and sprinkle with fresh parsley and croutons, if using.
  • Serves: Serves 4
melskitchencafe.com

melskitchencafe.com

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Title:

Roasted Cauliflower and White Cheddar Soup

Descrition:

This roasted cauliflower and white cheddar soup is a delicious, lightened up creamy soup that is full of flavor.

Roasted Cauliflower and White Cheddar Soup

  • Produce

    • 1 head Cauliflower
    • 4 whole cloves Garlic
    • 1 Parsley, fresh
    • 1/2 tsp Rosemary, dried
    • 1/2 tsp Thyme, dried
    • 1/2 cup Yellow or white onion
  • Canned Goods

    • 4 cups Chicken broth, low-sodium
  • Baking & Spices

    • 1 Salt and pepper
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Bread & Baked Goods

    • 1 Croutons
  • Dairy

    • 1/2 cup Milk
    • 6 oz White cheddar cheese, sharp

The first person this recipe

melskitchencafe.com

melskitchencafe.com

255 1

Found on melskitchencafe.com

Mel's Kitchen Cafe

Roasted Cauliflower and White Cheddar Soup

This roasted cauliflower and white cheddar soup is a delicious, lightened up creamy soup that is full of flavor.