Food,  Recipes,  Soup

Roasted Cauliflower and White Cheddar Soup

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

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Wash and trim cauliflower into bite-size pieces. Toss with the cloves of garlic and one Tbsp of oil. Scrape the mixture into rimmed baking sheets and roast at 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).

In a 4 or 5-quart saucepan, heat the remaining 1 Tbsp 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 of 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 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.