Imagine a soup so luxuriously smooth and packed with flavor that it transforms the humble cauliflower into a culinary masterpiece. This Cream of Roasted Cauliflower Cheese Soup isn't just another recipe—it's a game-changing comfort food experience that will make you fall in love with vegetables all over again. With a perfect balance of roasted cauliflower's nutty sweetness and rich, melted cheddar cheese, this soup promises to be your new go-to dish for cozy nights and impressive dinner parties.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help roast the cauliflower to perfection, enhancing its natural sweetness.
- While the oven is heating, prepare the cauliflower. Remove the leaves and stem from the head of cauliflower, then chop it into florets of roughly equal size to ensure even cooking.
- Spread the cauliflower florets on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat the florets evenly.
- Roast the cauliflower in the preheated oven for about 25 minutes, or until the florets are golden brown and tender. Stir halfway through to ensure even roasting.
- While the cauliflower is roasting, heat a large pot over medium heat. Add a splash of olive oil and the diced onion. Sauté the onion for about 5 minutes until it becomes translucent.
- Add the minced garlic to the pot with the onions, and sauté for an additional 1-2 minutes until fragrant, being careful not to let it burn.
- Once the cauliflower is roasted, remove it from the oven and add it to the pot with the onions and garlic. Pour in the vegetable broth and bring the mixture to a simmer.
- Allow the soup to simmer for about 10 minutes to let the flavors meld together. Stir occasionally.
- After simmering, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender. Just be cautious with the hot liquid.
- Once the soup is blended to your desired consistency, return it to the pot (if using a countertop blender) and stir in the heavy cream and shredded cheddar cheese. Heat the soup over low heat until the cheese is melted and the soup is warmed through.
- Season the soup with additional salt and pepper to taste. If you prefer a thinner consistency, you can add more vegetable broth or cream until you reach your desired thickness.
- Serve the cream of roasted cauliflower cheese soup hot, garnished with extra shredded cheese, croutons, or fresh herbs if desired. Enjoy your delicious and creamy soup!
Tips
- Roasting is Key: Always roast your cauliflower at a high temperature (425°F) to develop deep, caramelized flavors. This step is crucial for transforming the vegetable's taste.
- Size Matters: Chop cauliflower florets into uniform sizes to ensure even roasting and cooking.
- Blending Technique: Use an immersion blender for easier cleanup, but if using a countertop blender, blend in small batches and remove the center lid cap to allow steam to escape.
- Cheese Selection: Choose a sharp cheddar for more robust flavor, or experiment with a blend of cheeses like gruyère or fontina.
- Consistency Control: If the soup is too thick, gradually add more vegetable broth. For extra richness, add a splash more cream.
- Garnish Creatively: Top with crispy bacon bits, fresh chives, croutons, or a drizzle of truffle oil to elevate the presentation and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 12g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 80mg
