Roasted Cauliflower Cheddar Soup

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons all-purpose flour
• Salt, to taste
• Black pepper, to taste
• Optional: 2 tablespoons butter

Steps

1. 1 Preheat oven to 425°F. Toss cauliflower with 1 tablespoon olive oil and roast for 20 minutes until golden and tender.
2. 2 In a large pot, heat remaining oil over medium heat. Add onion and garlic, sauté until soft.
3. 3 Add roasted cauliflower and broth to the pot. Bring to a simmer and cook for 10 minutes.
4. 4 In a small bowl, whisk together flour and milk. Stir into the soup until well combined.
5. 5 Simmer until soup thickens slightly, about 5 minutes. Stir in cheddar cheese until melted.
6. 6 Blend soup until smooth with an immersion blender or traditional blender. Stir in butter if using. Season with salt and pepper to taste.

Equipment

• Large pot
• Immersion blender or traditional blender

Variations

• Add a dash of nutmeg for a classic touch.
• Stir in cooked bacon bits for a smoky twist.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use dairy-free cheese for a vegan option.

Pairings

• Pairs well with a fresh green salad.
• Great with a crusty baguette.

Nutrition

Tips

• For extra richness, use half-and-half or heavy cream instead of milk.
• To make ahead, store in the fridge for up to 3 days.

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 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of crusty bread or grilled cheese sandwiches.
• Garnish with fresh chives or a sprinkle of paprika.

FAQ