Roasted Cauliflower and White Cheddar Soup
User Reviews
4.5
Roasted Cauliflower and White Cheddar Soup
Description
This soup begins by roasting cauliflower florets tossed with whole garlic cloves until tender and lightly browned, which deepens their flavor. The roasted garlic is then chopped and cooked with diced onion, thyme, and rosemary to build an aromatic base. Adding chicken broth and simmering softens the cauliflower further, preparing it for pureeing.
Half of the soup is pureed in a blender and combined back to create a creamy consistency without losing all texture. Milk and sharp white cheddar cheese are stirred in to melt smoothly into the soup, adding richness and a mild tang. Seasonings include salt and black pepper to balance flavors.
Garnishes like fresh parsley and optional croutons add freshness and a bit of crunch. The soup can be served as a warming starter or a comforting main course for cooler weather.
The recipe scales easily for larger batches, and homemade croutons from pretzel rolls are suggested for an excellent textured topping.
Ingredients
- 1 head cauliflower
- 4 whole cloves garlic
- 2 tablespoons olive oil
- ½ cup onion diced, yellow or white
- ½ teaspoon thyme or 2 teaspoons fresh, finely chopped, dried
- ½ teaspoon rosemary or 2 teaspoon fresh, finely chopped, dried
- 4 cups chicken broth low-sodium
- ½ cup milk
- 6 ounces cheddar cheese shredded (about 1 1/2 cups, sharp, white
- salt to taste
- black pepper to taste
- parsley fresh, for garnish
- croutons optional, for topping
Instructions
- 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.
Notes
- This recipe can be doubled easily for more servings.
- Pretzel roll croutons are a flavorful topping option for this soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 329kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 46mg | 15% |
| Sodium | 392mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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