Roasted Cauliflower White Cheddar Soup
User Reviews
4.7
Roasted Cauliflower White Cheddar Soup
Description
This soup combines roasted cauliflower with a flavorful creamy base made from butter, onions, garlic, flour, milk, chicken broth, and cream, finished with white cheddar and Parmesan. Roasting the cauliflower caramelizes its edges, providing a nutty, slightly sweet undertone that enriches the soup's flavor profile. The soup is thickened by making a roux with butter and flour, then slowly incorporating liquid ingredients before blending a portion to achieve a creamy consistency while retaining some texture.
The addition of dried or fresh herbs like parsley, thyme, and bay leaf complements the cauliflower without overpowering it. A touch of sugar balances acidity and enhances flavor. The soup is finished with cheese for richness and savoriness, and seasoned with salt and pepper to taste.
This white cheddar cauliflower soup warms well and can be served as a starter or light main, pairing nicely with crusty bread or a simple salad.
Ingredients
- 1 cauliflower 2 - 2 1/2 lb), cored and chopped into small, bite size pieces, large head
- 2 Tbsp olive oil
- salt freshly ground
- black pepper freshly ground
- 3 Tbsp butter
- 1 cup yellow onion finely chopped
- 3 1/2 Tbsp all-purpose flour
- 1 clove garlic , minced
- 3 cups milk
- 1 chicken broth low sodium, (14 oz) can
- 1/2 cup heavy cream
- 1 tsp parsley dried, or 1 Tbsp chopped fresh
- 1/4 tsp thyme slightly heaping) dried, or 1 tsp chopped fresh
- 1 bay leaf
- 1/4 tsp granulated sugar
- 4 oz cheddar cheese shredded (1 cup), plus more for serving if desired, shredded, sharp, white
- 1 oz Parmesan Cheese slightly packed 1/4 cup, finely grated
Instructions
- Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper.
- Bake in preheated oven until golden, about 25 minutes. Remove from oven and set aside.
- In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4 - 5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking.
- While whisking, slowly pour in milk followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1/2 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer).
- Bring to a boil, stirring constantly, then reduce heat to low. Puree 3 cups of the soup in a blender (being careful as your working with hot liquids) and return to soup in pot.
- Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar and serve with fresh bread or croutons if desired.
- Recipe Source: Cooking Classy, adapted lightly from my Broccoli Cheese Soup
User Reviews
Overall Rating
4.7
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