Roasted Cauliflower Cheddar Soup

I am always on the lookout for new soups, especially in the fall/winter time.  I make soup at least once a week, sometimes more.  This is one of my favorites I’ve discovered so far this year.

Roasted cauliflower is a staple side dish in our house.  I cook it just like french fries, spread out on a baking sheet and drizzled with olive oil.  This soup takes it a few steps further, turning those lovely roasted bites into a creamy, cheesy, delicious soup.  I loved the earthy flavor of the cauliflower combined with the slight bite of sharp white cheddar.  So good!

Roasted Cauliflower Cheddar Soup

Roasted Cauliflower Cheddar Soup

Roasted Cauliflower Cheddar Soup
(adapted from cookingclassy.com)

1 large head of cauliflower, chopped into bite size pieces
1 1/2 tbsp. olive oil
Salt & pepper
3 tbsp. butter
1 onion, finely chopped
3 tbsp. flour
1 clove garlic, minced
5-6 cups chicken broth
1 cup heavy cream
1 tbsp. chopped parsley, plus extra to garnish
1 tsp. fresh thyme leaves
1 bay leaf
1 cup shredded white cheddar cheese
1/4 cup shredded parmesan
Finely chopped red pepper or green onions for garnish (optional)

Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread out evenly on the pan. Season lightly with salt and pepper. Bake 20 – 25 minutes. Remove from oven and set aside.

Roasting cauliflower.  I do this all the time as a side dish.

Roasting cauliflower. I do this all the time as a side dish.

In a soup pot or Dutch oven, melt butter over medium heat. Add onion and sauté until tender, about 4 – 5 minutes. Add in flour and cook, stirring constantly 1-2 minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in chicken broth and cream. Add in parsley, thyme, bay leaf, a pinch of salt & pepper, and roasted cauliflower.  Bring to a boil, stirring frequently and allow to cook until thickened slightly. Using a stick blender (my tool of choice here), or a blender or potato masher, puree part or all of soup.  I like to leave a few chunks for texture but if you like it smooth, go for it.  Remove from heat and stir in sharp white cheddar and parmesan cheese. Garnish with finely chopped red pepper and/or parsley, if desired.  Serves 4 as a main dish.

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