It's chilly outside, so stay warm with this yummy soup!
Total Time: 1 hour
Yield: 4 servings
Ingredients:
1 head of cauliflower, cut into florets
2 Tbsp oilve oil
salt and pepper, to taste
1 Tbsp oilve oil
1 large onion, diced
2 garlic cloves, minced
1 tsp thyme
3 cups vegetable or chicken broth
1 1/2 cup aged white cheddar, shredded
1 cup whole milk
Steps:
Preheat oven to 400 degrees F. Arrange florets on a cookie sheet and drizzle with oil and salt and pepper to taste.
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Roast them for 20-30 minutes or until they begin to brown. Stir them a few times so that they cook evenly.
In a stock pot, heat oil over medium heat. Add onions and saute until tender. Add garlic and thyme, cooking an additional minute. Stir to prevent burning.
Add 1 cup of broth to deglaze the pan. Then add additional 2 cups of broth.
Then add the cauliflower and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
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Blend soup to desired texture, using a blender or immersion blender.
Return soup to pot (if necessary) and add cheese; stir to combine. DO NOT bring soup to a boil.
Add milk, stirring to combine. Then add salt and pepper, to taste.
It's chilly outside, so stay warm with this yummy soup! With this video you will learn how to make this creamy Roasted Cauliflower Soup.
View the full recipe here:
Roasted Cauliflower Soup