Roasted Cauliflower Cheddar Soup

Flavorful, filling soup, studded with roasted cauliflower pieces and finished with cheddar cheese. This Roasted Cauliflower Cheddar Soup is perfect for a chilly day!

You know those days that are just terrible, horrible, very bad and no good whatsoever?

We all have ’em, unfortunately, and I had a doozy of a Thursday the other week.

I woke up that morning feeling like it would be a super productive day, and as soon as I had eaten breakfast, let the dog out and fed her, I stumbled upon an unfortunate fact that would shape the rest of my day: The internet was out.

Long story short: I spent about four hours on the phone with our internet provider, then our wireless router’s manufacturer, who tried to convince me to spend an ungodly amount of money for them to remotely fix something on my computer. (Because, according to them, the router wasn’t the problem.)

I ended up at an electronics store and purchased a new router that was significantly less than the fix the router company was offering. But by that time, I was exhausted and just done.

So I gave up on being productive, took a nap and woke up when Winston arrived home. He successfully set up the new router with no issues, and we were back on track.

This Roasted Cauliflower Cheddar Soup? It’s the kind of dish you want on a terrible, horrible, very bad, no good day.

It’s comforting and cheesy without being so overwhelmingly rich that you cannot enjoy more than a few bites.

It’s the kind of soup I needed after that fateful Thursday.

The added bonus? This cooks right up and is ready in less than an hour, so you won’t have to fret over the stove for long, either!

Another added bonus: It goes really well with my Cheddar Biscuits. (Because on bad days like the one I just detailed? I gravitate to carbs. And biscuits are a special kind of perfection.)

Here’s how you can make it:

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Yield: 6 servings

Roasted Cauliflower Cheddar Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Flavorful, filling soup, studded with roasted cauliflower pieces and finished with cheddar cheese. Perfect for a chilly day!

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Ingredients

Roasted Cauliflower

• 6 cups cauliflower florets (1 large head)
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

Soup

• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 yellow onion, diced (about 1 ½ cups)
• 3 garlic cloves, minced
• 3 tablespoons unbleached all-purpose flour
• 4 cups vegetable stock
• ¾ cup half and half
• 8 oz. extra sharp white cheddar cheese, shredded
• Roasted Cauliflower
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 375°F.
2. Toss the cauliflower florets in the olive oil and season with salt and pepper. Turn out on a baking sheet, and pop in the oven for 20 minutes.
3. While the cauliflower is cooking, heat a large Dutch oven over medium heat. Melt the butter in the pan, then pour in the olive oil.
4. Add the onion and garlic, and cook until softened. (2-3 minutes tops.)
5. Add the flour to the pan, and stir until mixed in with the vegetables. Cook for 2-3 minutes so the flour darkens slightly.
6. Add the vegetables stock, and bring to a boil. Once rolling, turn the heat down to a simmer, and add the half and half.
7. Turn off the heat, and stir in the cheese and cauliflower. Season with salt and pepper.
8. Enjoy immediately!

Notes

Adapted from the Roasted Broccoli-Swiss Soup in Jessica Merchant's Seriously Delish: 150 Recipes for People Who Totally Love Food.

Nutrition Information:

Yield:

6

Serving Size:

1 serving
Amount Per Serving: Calories: 362Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 58mgSodium: 952mgCarbohydrates: 15gFiber: 4gSugar: 6gProtein: 13g

Nutrition facts are an estimate and not guaranteed to be accurate.

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