Name: Roasted Cauliflower & White Cheddar Soup
Ingredients: 2 tbsp olive oil (divided); 1 onion (diced); 1 head cauliflower about 2.5 lbs (cut into florets); 4 cups chicken stock; 2 cups half and half; 2 tbsp salt (divided); 2 tsp white pepper (divided); 8 oz white cheddar (shredded); toasted crusty bread for serving

Jump to Recipe Print Recipe

Roasted Cauliflower & White Cheddar Soup

Cauliflower Soup may sound less than exciting, but roasting up-levels the flavors of this simple, hearty soup that eats like a meal. Sharp white cheddar adds tang and substance. Makes a wonderful lunch or dinner along side a sandwich like a BLT. Enjoy!

Print Recipe Pin Recipe

Roasted Cauliflower & White Cheddar Soup

Servings: 8 servings

Equipment

dutch oven
immersion blender

Ingredients

2 tbsp olive oil divided
1 onion diced
1 head cauliflower about 2.5 lbs cut into florets
4 cups chicken stock
2 cups half and half
2 tbsp salt divided
2 tsp white pepper divided
8 oz white cheddar shredded
toasted crusty bread for serving

Instructions

Preheat oven to 425°F.
Place the cauliflower florets on a baking sheet lined with parchment or a silpat. Drizzle with 1 tbsp olive oil, 1 tsp salt and 1 tsp pepper and toss to coat florets. Place in oven and roast until softened and lightly browned.
While the cauliflower is roasting, heat remaining 1 tbsp of olive oil in a dutch oven over medium heat. Add the diced onion and sautee until translucent and lightly browned.
Add roasted cauliflower to the onion in the dutch oven. Add chicken stock and half and half. Cook on low heat to a simmer, taking care to not allow the soup to get to a full boil for about 10 minutes, allowing the flavors to meld. Add remaining salt and pepper.
Remove dutch oven from heat. Stir in shredded cheddar. Using an immersion blender, (or a regular blender in batches) puree the soup until creamy. Serve with crusty bread.