Smoky Roasted Cauliflower and Cheddar Soup

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons butter

Steps

1. 1 Preheat oven to 425°F. Toss cauliflower with olive oil, smoked paprika, and garlic powder. Roast for 25 minutes.
2. 2 In a large pot, melt butter and sauté onions until translucent. Add minced garlic and cook for another minute.
3. 3 Add roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. 4 Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
5. 5 Stir in cheddar cheese and heavy cream until cheese is melted and soup is creamy.
6. 6 Season with salt and pepper to taste. Serve hot.

Equipment

• Oven
• Large pot
• Immersion blender or regular blender

Variations

• Add cooked diced potatoes for extra heartiness.
• Substitute cheddar with your favorite melting cheese.

Substitutions

• Use almond milk instead of heavy cream for a lighter option.
• Replace vegetable broth with chicken broth for a richer flavor.

Pairings

• Perfect with a side salad.
• Pairs well with a glass of Chardonnay.

Nutrition

Tips

• For extra smokiness, add a pinch of chipotle powder.
• Top with crispy bacon bits for a non-vegetarian twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a splash of milk or cream for consistency.

Serving Suggestions

• Pair with a crusty loaf of bread.
• Garnish with fresh chives or a drizzle of truffle oil.

FAQ