Browning the cauliflower in the oven and using butter-sauteed garlic and extra sharp cheddar cheese makes this tasty Roasted Cauliflower Soup really flavorful! The whole thing comes together in less than 40 minutes and will please the entire family.
2heads of cauliflower, choppedabout 6 cups of florets
salt and pepperto taste
4cupshalf and halfI use fat free
2teaspoonssaltor to taste
1/2teaspoonpepperor to taste
2cupsshredded extra sharp cheddar cheesesee note
1cupshredded parmesan cheesesee note
Preheat oven to 450 degrees. Arrange cauliflower on a large baking sheet. Drizzle with oil, toss to coat, then season generously with salt and pepper. Cook in preheated oven for 15-20 minutes until browned.
While cauliflower is roasting, melt butter in a large stock pot. Add garlic and saute 1-2 minutes until fragrant. Add flour and stir until combined.
Gradually whisk in chicken broth, then add half and half and heavy cream. Stir in onion powder, salt, and pepper.
Add cauliflower to the pot. Use an immersion blender (or regular blender, in batches) to blend to desired consistency.
Stir in shredded cheeses until completely melted and incorporated into the soup. Taste, add salt and pepper if needed, and serve.
Use freshly grated cheese, NOT pre-shredded as it does not melt as well as freshly shredded and will give the soup a gritty texture.