Roasted Cauliflower and Cheddar Soup
It’s December and although we still don’t have snow here on the North Coast of British Columbia, I still feel that nip in the air. Something that really comforts me this time of year is soup. Last night I made this Roasted Cauliflower and Cheddar Soup and it was delicious. So out came the leftovers and the camera.
I was inspired by a recipe that I use for Roasted Broccoli and Cheddar Soup. It’s from Closet Cooking and I have made it so many times that I don’t need to even look up the recipe. It tastes fantastic and I suggest you check on the Closet Cooking blog, but you’ll be on her blog for a long time drooling over her recipes so do it after you pin my soup.
This recipe started out with cauliflower. I had a head of cauliflower staring at me in the fridge and I knew my husband was getting tired of Roasted Cauliflower with Parmesan and Balsamic (my go to side dish). It was time to switch it up, but I wasn’t too sure on what I should make. I wanted soup and when I opened my fridge I saw half an onion, chicken broth and a jar of minced garlic, that’s when I remembered my favorite broccoli soup and thought a pureed cauliflower soup was in order.
I was a little hesitant about making this as I wasn’t too sure if the cheese would taste good with the cauliflower. Then I realized that was silly because cheese usually makes everything taste better and if I’m able to make a few “baked” cauliflower and cheese recipes that Cauliflower and Cheese Soup would be fine.
Roasted Cauliflower Cheddar Soup
- Large head of cauliflower
- Half an onion
- 3 tbsp minced garlic
- 2 tbsp olive oil
- 3 cups chicken broth
- 2 - 2 1/2 cups double cheddar cheese (I used Kraft's shredded variety)
- Pepper and Kosher salt to taste
- First you need to roast the cauliflower. It's easy. Lightly toss your cauliflower in 1 tbsp olive oil, salt, pepper and garlic. Line on a baking sheet and roast at 425 degrees until the florets begin to brown. 25 minutes is usually enough.
- Over medium heat up your remaining olive oil and saute your onion until soft in a stock pot.
- Add cauliflower and stir around for a minute.
- Add chicken broth. Bring to a boil and then reduce the heat down to a simmer and cover. I left it there to simmer for 30-35 minutes.
- Transfer your soup to a food processor or blender (Closet Cooking's broccoli soup uses an immersion blender, so if you have one that would be easier) and puree.
- Bring your soup back to the pot and add the cheddar.
- Stir to melt and serve, I serve with pepper.