Roasted Cauliflower and Cheddar Soup
Step by Step
RECIPE INGREDIENTS
- 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper
- 1 head garlic
- 1 medium onion, diced
- 4 cups vegetable broth (or sub chicken broth if not vegetarian)*
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 heaping cup shredded sharp cheddar cheese
To garnish:
- Sliced green onion & extra cheddar on top
- Croutons or toasted sourdough bread/bread of choice for dipping/serving
RECIPE DIRECTIONS
- Roast your veggies. Add your cauliflower florets to a large baking sheet lined with parchment paper. Toss with olive oil, salt & pepper, and add the prepared garlic head to the baking sheet, then roast it all up at 400 degrees F until the cauliflower is nice and tender.
- Cook the onion. In a large pot, cook down the diced onion in olive oil.
- Blend the soup. Add the cooked onion to a blender with the roasted cauliflower, and squeeze the garlic cloves in as well. Add the broth, salt and black pepper and blend it until it’s nice and smooth. Then add it back to your pot over medium heat. You could also use an immersion blender to blend the soup right in your pot.
- Simmer & cheese it up. Bring the soup to a light simmer, then stir in the cheese and simmer for 10-15 minutes.
- Garnish & serve. Pour the soup into bowls and garnish with green onion & extra cheddar if you’d like! Enjoy as is or serve with croutons or your fav crusty bread.