Roasted cauliflower and cheddar soup
This Roasted Cauliflower and Cheddar Soup features creamy textures and rich flavors from roasted cauliflower, cheddar cheese, and heavy cream. Perfect for a cozy meal, it's easy to prepare and satisfying.
Cook time 50 min
Prep time 10 min
Ingredients:
1 cauliflower3 tbsp coconut oil
1 onion
2 garlic cloves
1 tsp fresh thyme
3 cups chicken broth
1.50 cup cheddar cheese
1 cup heavy whipping cream
1 dash salt
1 dash black pepper
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.
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.
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! Garnish with a sprinkle of fresh thyme or a few shreds of cheddar cheese and serve hot.
Roasted cauliflower and cheddar soup FAQ:
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage, up to 2-3 months. Thaw in the refrigerator before reheating.
To make the soup dairy-free, substitute the cheddar cheese with a dairy-free cheese alternative and use coconut cream or a cashew cream in place of the heavy whipping cream.
If the soup is too thick, gradually add more chicken broth or water to reach your desired consistency while stirring. Heat through after adjusting.
The cauliflower is done when it is tender and has a slightly browned, caramelized appearance. It should easily pierce with a fork.
Yes, you can use frozen cauliflower, but avoid roasting. Simply add it to the pot with the broth and cook until tender, typically around 10-15 minutes.
Cooking 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.
Nutrition Facts
6 ServingsCalories 340kcal
Protein 10g
Carbohydrates 6g
Fiber 1.27g
Sugar 3.44g
Fat 30g
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