Roasted Cauliflower Soup
This tasty Roasted Cauliflower Soup features crispy browned cauliflower, butter-sauteed garlic, and extra sharp cheddar cheese for the ultimate flavor! The whole thing comes together in less than 40 minutes and will please the entire family.
Servings:6 servings
Ingredients
- 2 heads of cauliflower, chopped, about 6 cups of florets
- 3 tablespoons oil
- salt and pepper, to taste
- 4 tablespoons butter
- 2 tablespoons minced garlic
- ⅓ cup flour
- 6 cups chicken broth
- 4 cups half and half, I use fat free
- 1 cup heavy cream
- 2 teaspoons onion powder
- 2 teaspoons salt, or to taste
- ½ teaspoon pepper, or to taste
- 2 cups shredded extra sharp cheddar cheese, see note
- 1 cup shredded parmesan cheese, see note
Instructions
- 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.
Notes
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.
Nutrition
Calories: 730 kcal, Carbohydrates: 27 g, Protein: 27 g, Fat: 59 g, Saturated Fat: 32 g, Trans Fat: 1 g, Cholesterol: 169 mg, Sodium: 2274 mg, Potassium: 1099 mg, Fiber: 4 g, Sugar: 5 g, Vitamin A: 1698 IU, Vitamin C: 112 mg, Calcium: 729 mg, Iron: 2 mg