This roasted cauliflower cheddar soup is a simple and fast homemade soup recipe using minimal ingredients. Loaded with pureed vegetables and lots of cheese this is a comfort food that borders on healthy. An easy low carb dinner idea.
First, you need to roast the cauliflower. It's easy. Lightly toss your cauliflower in 1 tbsp olive oil, salt, pepper, and garlic powder. Line a baking sheet with foil and roast at 425 degrees until the florets begin to brown. About 30 minutes.
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.
Use an immersion blender or transfer your soup to a food processor/blender and puree.
Bring your soup back to the pot and add the cheddar.