Roasted cauliflower and cheddar soup
Warm up with this luscious Roasted Cauliflower and Cheddar Soup. Perfectly roasted cauliflower, savory cheddar cheese, and a hint of fresh thyme meld together in a creamy chicken broth base. Easy to make with simple ingredients like coconut oil, onion, garlic, heavy whipping cream, and seasonings, this comforting soup is a hit for any occasion.
- 16 May 2024
- Cook time 50 min
- Prep time 10 min
- 6 Servings
- 10 Ingredients
{'title': 'Roasted Cauliflower and Cheddar Soup', 'description': 'This Roasted Cauliflower and Cheddar Soup is a creamy, flavorful dish perfect for cozy nights. The roasted cauliflower adds depth, while the cheddar cheese and heavy cream provide richness. Simple ingredients, yet incredibly satisfying.'}
Ingredients:
Instructions:
Preheat your oven to 425°F (220°C).
- Place the cauliflower florets on a baking sheet.
- Drizzle with 1 tablespoon of coconut oil.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and starting to brown.
- In a large pot, heat the remaining 2 tablespoons of coconut oil over medium heat.
- Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Add the minced garlic and fresh thyme, and cook for another 1-2 minutes until fragrant.
- Add the roasted cauliflower to the pot.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat to simmer and cook for 15-20 minutes, allowing the flavors to meld together.
- Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Stir in the shredded cheddar cheese until fully melted and incorporated.
- Pour in the heavy whipping cream, stirring constantly until the soup is well mixed and heated through.
- Season with a dash of salt and black pepper to taste.
- Ladle the soup into bowls and serve hot.
Tips:
- Roast the cauliflower until it is nicely browned to add a deeper flavor to your soup.
- Sauté the onion and garlic until translucent before adding other ingredients to build a solid flavor base.
- Use a high-quality cheddar cheese for a more robust flavor.
- Blend the soup thoroughly for a smooth consistency, but if you prefer a chunkier texture, pulse a few times instead of blending completely.
- Adjust the seasoning with salt and pepper to taste after blending, as the flavors will meld together during cooking.
{'summary': "This Roasted Cauliflower and Cheddar Soup is a comforting, delicious meal that brings warmth to your table. With a perfect blend of flavors and creaminess, it's sure to become a favorite. Enjoy it with a slice of crusty bread for a perfect meal!", 'serving_suggestion': 'Garnish with a sprinkle of fresh thyme or a few shreds of cheddar cheese and serve hot.'}
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.27g | 3% |
| Sugar 3.44g | 3% |
| Fat | |
| Fat 30g | 36% |
| Saturated 20g | 67% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 36mg | 7% |
| Vitamin B1 0.05mg | 4% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 1.12mg | 7% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.43ug | 18% |
| Vitamin C 24mg | 26% |
| Vitamin E 0.64mg | 4% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 250mg | 19% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 0.66mg | 6% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 330mg | 10% |
| Selenium, Se 10ug | 17% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 1.40mg | 13% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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