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ROASTED CAULIFLOWER CHEDDAR SOUP

A delicious, elegant, creamy soup. Rich with warm flavors. Company worthy but easy enough to make on a week night!
Author From StoneGable's Kitchen

Ingredients

  • 1 large head fresh cauliflower washed and cut into florets
  • 2 large garlic cloves peeled
  • 4 TBS olive oil divided
  • 1 large onion peeled and diced
  • 1 tsp dried thyme
  • 3 cups chicken stock
  • 2 1/2 cups cheddar cheese grated
  • 1 cup heavy cream
  • salt and pepper

Instructions

  • Preheat oven to 400 degrees. Put cauliflower and garlic on a rimmed baking sheet and sprinkle with 3 TBS olive oil, salt and pepper. Toss. Roast for 30 minutes. Tips of the cauliflower will be brown.
  • Heat 1 TBS olive oil in a Dutch Oven or large pot over medium heat. Add onions and cook for about 4 minutes until translucent, stirring occasionally. Add thyme and stir.
  • Put the roasted cauliflower, garlic and any oil from the pan into the Dutch Oven. Add 3 cups chicken stock and bring to a simmer for 10 minutes. Take the pot off the heat and blend the cauliflower until creamy with a stick blender.(Or use a blender and blend in batches and return to pot).
  • Add cheese and let it melt into the cauliflower. Add heavy cream and stir to incorporate. Simmer on low until hot.
  • Add a drizzle of olive oil on top of each bowl of soup to finish . Additional cauliflower can be roasted and then chopped for the top of each soup bowl.