Roasted Cauliflower Cheese Soup
Cauliflower and garlic are pan roasted and then pureed with a few simple ingredients to make this delicous soup. Perfect for a cool autumn day.
- 2 Pounds Cauliflower florets
- 3 Cloves Garlic
- 2 Tbsp Olive oil
- 2 Tbsp Butter
- 1 Cup Onion diced
- 1 tsp dried thyme leaves
- 1 tsp salt
- 4 Cups Low sodium chicken broth can use vegetable broth
- 1.5 Cups Heavy cream can use milk
- 3 Cups Shredded sharp cheddar cheese
- Fresh thyme for garnish
Preheat oven to 400 degrees.
Break cauliflower into florets and place on a sheet pan. You don't need to worry too much about them being even. We are just looking to brown the edges. Peel the garlic cloves and add to the pan then toss everthing with the olive oil. Place in the oven for 10 minutes then remove and flip the cauliflower and garlic then place back in the oven for another 10 minutes.
Meanwhile, melt the butter in a large pot or dutch oven over medium heat. Add the onions and cook until soft.
Remove the cauliflower from the oven and add to the pot along with the garlic. Reseve a few of the smaller cauliflower bits for garnish.
Add the thyme, salt and chicken broth and bring to a simmer.
With an immersion blender, carefully blend the soup until smooth. It is very important to make sure your blender is fully submurged before turning it on or it will splash.Alternativly, you can pour the soup into a standard blender. Work in small batches, when working with hot liquids you should not fill more than half way. Start on low speed and gradually increase the speed, blending until smooth. Be sure to use a folded kitchen towel to hold onto the lid to prevent it from popping off.
Once your soup is smooth, add the cream and bring back to a simmer.
Add the cheese and whisk until smooth and melted. Heat another 5 minutes then ladle into bowls.
Garnish with reserved cauliflower and fresh thyme.
Serve and Enjoy!
Calories: 875kcal | Carbohydrates: 22g | Protein: 33g | Fat: 76g | Saturated Fat: 44g | Cholesterol: 226mg | Sodium: 1333mg | Potassium: 1098mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2336IU | Vitamin C: 114mg | Calcium: 742mg | Iron: 2mg