Roasted Cauliflower and White Cheddar Soup

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup whole milk
• 1 cup shredded white cheddar cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Fresh chives, chopped (for garnish)

Steps

1. 1 Preheat oven to 425°F. Toss cauliflower florets with olive oil, salt, and pepper. Roast for 20 minutes.
2. 2 In a large pot, sauté onion and garlic in butter until softened.
3. 3 Add roasted cauliflower and vegetable broth to the pot. Simmer for 10 minutes.
4. 4 In a small bowl, whisk together flour and milk until smooth. Stir into the soup.
5. 5 Blend the soup until smooth using an immersion blender or regular blender.
6. 6 Stir in the shredded white cheddar and nutmeg. Simmer until cheese is melted and soup is creamy.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh chives.

Equipment

• Oven
• Large pot
• Blender or immersion blender

Variations

• Add a dash of cayenne pepper for a spicy kick.
• Stir in cooked bacon bits for extra flavor.

Substitutions

• Substitute vegetable broth with chicken broth for a richer taste.
• Use smoked cheddar for a smoky flavor profile.

Pairings

• Grilled cheese sandwiches
• Fresh garden salad

Nutrition

Tips

• For a richer flavor, toast the diced onions until golden brown before adding garlic.
• Use a high-quality white cheddar for the best flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat gently, stirring occasionally.

Serving Suggestions

• Pair with a crusty baguette and a side salad for a complete meal.
• Sprinkle with crispy pancetta for a smoky crunch.

FAQ