Roasted cauliflower and cheddar soup
Warm up with our Roasted Cauliflower and Cheddar Soup! Made with rich coconut oil, savory thyme, fresh cauliflower, and creamy cheddar, this hearty comfort dish is perfect for any season. Enjoy a bowl of creamy goodness with a touch of gourmet flair!
Cook time 60 min
Prep time 15 min
Ingredients:
2 tbsp coconut oil1/2 tsp salt
1/2 tsp black pepper
1 cauliflower
1 tbsp coconut oil
1 onion
2 garlic cloves
1 tsp dried thyme
4 cups vegetable broth
7 oz cheddar cheese
1 cup heavy whipping cream
Roasted cauliflower and cheddar soup is a comforting and flavorful dish that's perfect for chilly days. This creamy soup combines the nutty flavor of roasted cauliflower with the rich, sharp taste of cheddar cheese, making it a satisfying and hearty meal. Plus, it's easy to make using simple, wholesome ingredients.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and cut the cauliflower into florets. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of coconut oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper until well coated.
- Spread the cauliflower florets evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until the cauliflower is golden brown and tender, stirring halfway through to ensure even roasting.
- While the cauliflower is roasting, heat the remaining 1 tablespoon of coconut oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- Add the minced garlic and dried thyme to the pot. Cook for another 1-2 minutes, stirring frequently, until the garlic is fragrant.
- Once the cauliflower is roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let the soup simmer for 15 minutes to blend the flavors together.
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return the soup to the pot.
- Stir in the grated cheddar cheese, allowing it to melt fully into the soup.
- Add the heavy whipping cream and stir well to combine. Heat the soup gently over low heat, stirring occasionally, until warmed through. Make sure not to boil the soup after adding the cream and cheese to avoid curdling.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and serve hot. Enjoy your delicious Roasted Cauliflower and Cheddar Soup!
Tips:
- For a deeper flavor, make sure to roast the cauliflower until it has a nice golden-brown color.
- You can substitute coconut oil with olive oil or butter if you prefer.
- Feel free to add other herbs like rosemary or basil for an additional layer of flavor.
- If you prefer a smoother soup, you can blend it until it reaches your desired consistency.
- For a lighter version, you can replace heavy whipping cream with half-and-half or milk.
Enjoy your warm and delicious roasted cauliflower and cheddar soup, a perfect blend of flavors and textures. This soup is not only comforting but also nutritious, making it an excellent addition to your recipe repertoire. Serve it with a slice of crusty bread or a simple salad for a complete meal.
Nutrition per serving
8 ServingsCalories 300kcal
Protein 9g
Carbohydrates 12g
Fiber 3.00g
Sugar 6g
Fat 24g
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