Roasted Cauliflower Soup Recipe

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:

1. 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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2. Roast them for 20-30 minutes or until they begin to brown. Stir them a few times so that they cook evenly.

3. 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.

4. Add 1 cup of broth to deglaze the pan. Then add additional 2 cups of broth.

5. Then add the cauliflower and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

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6. Blend soup to desired texture, using a blender or immersion blender.


7. Return soup to pot (if necessary) and add cheese; stir to combine. DO NOT bring soup to a boil.

8. Add milk, stirring to combine. Then add salt and pepper, to taste.