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Roasted Cauliflower Soup Recipe

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Gold Post Medal for All Time! 899 Posts
January 7, 2013

upclose of soupIt's chilly outside, so stay warm with this yummy soup!

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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
soup ingredients
 

Steps:

  1. Preheat oven to 400 degrees F. Arrange florets on a cookie sheet and drizzle with oil and salt and pepper to taste.
  2. cauliflower before roasting
     
  3. Roast them for 20-30 minutes or until they begin to brown. Stir them a few times so that they cook evenly.
  4. cauliflower after roasting
     
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  5. 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.
  6. adding thyme
     
  7. Add 1 cup of broth to deglaze the pan. Then add additional 2 cups of broth.
  8. deglazing pan
     
  9. Then add the cauliflower and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  10. adding roasted cauliflower
     
  11. Blend soup to desired texture, using a blender or immersion blender.
  12. adding soup to blender
     
    blended soup
     
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  13. Return soup to pot (if necessary) and add cheese; stir to combine. DO NOT bring soup to a boil.
  14. adding cheese
     
  15. Add milk, stirring to combine. Then add salt and pepper, to taste.
  16. adding milk
     
    finished soup
     
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Bronze Post Medal for All Time! 107 Posts
November 13, 2018

This recipe came from a magazine called Ohio Valley. The original did not call for chicken and only really had onion and cauliflower.

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We added mushrooms, red pepper, and chicken, and we found it much improved.

bowl of Roasted Cauliflower Soup

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February 2, 2013

It's chilly outside, so stay warm with this yummy soup.

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