Roasted Cauliflower Cheddar Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
351 kcal
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Course
Main Course
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Cuisine
American
Roasted Cauliflower Cheddar Soup
Description
Roasted Cauliflower Cheddar Soup begins by tossing cauliflower florets in olive oil, kosher salt, freshly ground black pepper, and sweet paprika, then roasting them at 375°F until tender and slightly caramelized. While roasting, onions and garlic are cooked in butter and olive oil until softened. Flour is added to create a blonde roux that thickens the soup base.
Vegetable stock is added and brought to a boil, then reduced to a simmer before incorporating half and half for creaminess. The roasted cauliflower is added back in, and the soup is finished with sharp white cheddar cheese, which melts into a smooth, rich consistency. Seasoning is adjusted with salt and pepper to taste.
This soup combines the mellow sweetness of roasted cauliflower with the sharp complexity of cheddar, enhanced by the aromatic base of onions and garlic. The roasting step deepens flavors and adds a slight caramelized note, while the roux and half and half provide a velvety texture. The soup is suitable as a warming starter or a light meal.
Ingredients
Roasted Cauliflower
- 1 large cauliflower about 1 ½ lbs. or 6 cups chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon paprika sweet
Soup
- 2 tablespoons butter unsalted
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion about 2 cups diced
- 4 garlic minced, cloves
- ¼ cup all-purpose flour 30g
- 4 cups vegetable stock 32 oz.
- ½ cup half and half
- 8 oz. cheddar cheese shredded, extra sharp, white
- cauliflower recipe above, roasted
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat the oven to 375°F.
- Toss the cauliflower florets in the olive oil and season with salt, pepper and paprika. Place on a rimmed baking sheet.
- Bake the cauliflower in the preheated oven for 25-35 minutes, or until fork tender. (This time will depend on how large your cauliflower florets are. The smaller you cut them down, the quicker they bake.)
- While the cauliflower bakes, place a large Dutch oven over medium heat. Melt the butter in the pan, then pour in the olive oil.
- Add the chopped onion and garlic to the hot oil/butter mixture. Cook until softened, about 2-3 minutes.
- Add the flour to the onion and garlic. Stir until it coats the veggies. Cook for 2-3 minutes so the flour begins to thicken and darken slightly into a color similar to a blonde roux.
- Pour in the vegetables stock, and bring to a boil.
- When the soup is boiling, turn the heat down to a simmer. Pour in the half and half, and give it a good stir.
- Turn off the heat. Stir in the cheese and all of the roasted cauliflower except a scant cup. Give it a taste and season with salt and pepper, if necessary.
- Blend the soup until smooth. (I used an immersion blender, but you can do this in an actual blender, too.)
- Divide the soup between bowls. Garnish with the remaining roasted cauliflower and a sprinkling of fresh parsley. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 351kcal | 18% |
| Carbohydrates | 18g | 6% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 1318mg | 55% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 943IU | 19% |
| Vitamin C | 70mg | 78% |
| Calcium | 332mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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