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Cream of Roasted Cauliflower Soup

Wonderfully creamy and delicious soup with delicious flavor from the roasted cauliflower.

Ingredients

Scale

Roasted Cauliflower-

2 heads of cauliflower cut into bite-sized pieces (about 3 pounds)

¼ cup olive oil

1 teaspoon salt

½ teaspoon pepper

Soup-

1 large onion, diced small

¼ cup butter

1/3 cup flour

4 garlic cloves, minced

¾ cup heavy cream

1 ¼ cup milk

3 ½ cups chicken broth

1 tsp Dijon mustard

1/8 teaspoon cayenne pepper

1 ½ cups shredded cheddar cheese

Optional toppings-

Bacon bits

Green onions

Croutons

Instructions

Roasted Cauliflower-

Pre-heat oven to 425 F.

In a large bowl combine cauliflower, olive oil, salt, and pepper. Line a baking sheet with parchment paper and evenly distribute cauliflower on it. Bake, tossing halfway through, for 20 minutes until cauliflower is soft and starting to brown.

Soup-

In a soup pot, melt butter and add onions. Sauté till onions are soft. Add garlic and continue to cook for 1-2 minutes.

Sprinkle flour on top and stir to combine. Cook an additional 2 minutes.

Pour in broth, cream, milk, mustard, and cayenne pepper. Cook over medium low heat till it reaches a simmer. Add in cauliflower and stir. Pour half of soup into a blender and blend till creamy. Blend other half and then pour soup back into pot.

Add cheese and stir till melted. Add salt and pepper to taste.

Serve with garnish, optional.

Notes

If you’re in camp chunky over pureed soup (like me! GO TEAM!) You can keep about ¼ of the cauliflower separate and add it to the soup after it’s been pureed so you have a bit of a chunk to the soup.