Roasted Cauliflower Cheddar Soup Recipe
Wonderfully creamy and warm for wall. I bet you could make this with broccoli too and it's be delicious.
Servings: 8
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Ingredients
- 1 head cauliflower cut into florets, or you could use a large bag of defrosted cauliflower
- olive oil
- salt
- pepper
- 3 T butter
- 1 medium yellow onion, diced
- 3 T flour
- 1 tsp minced garlic
- 3 c milk
- 2 c chicken broth
- 1/2 c cream (or I used half and half)
- 1/4 tsp sugar
- 1 c sharp cheddar, I used sharped white
- 1/4 c parmesan cheese
Directions
- Preheat oven to 400 degrees.
- Cut the cauliflower into florets and rub with olive oil, salt and pepper.
- Roast 30-40 minutes until the cauliflower is tender and slightly crisp.
- Meanwhile, in a large pot melt the butter.
- Saute the onions until translucent.
- Stir in the flour until thick and golden.
- Whisking constantly, stir in the milk, broth and cream.
- Stir in the sugar, and simmer.
- When the cauliflower is done, add to the pot.
- With an immersion blender, or little by little in a regular blender, blend the soup to your desired creaminess. I left mine slightly chunky.
- Before serving, stir in the cheeses.
- If desired, top with parsley and extra cheese or other topping you might like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 8 servings | |
| Calories 191 | |
| Calories from Fat 122 | 64% |
| Total Fat 13.75g | 17% |
| Saturated Fat 8.47g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 297mg | 12% |
| Potassium 239mg | 7% |
| Total Carbs 7.43g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 5.63g | 4% |
| Protein 9.54g | 15% |
