Roasted Cauliflower and White Cheddar Soup

Soup is one of my favorite meals, mostly because it is so versatile and easy to prepare. It also freezes well which means if you make a double batch it can be separated into portion sized bowls and put in the freezer. This can help you get ahead on prepping for lunches each week. I call that a win!

Additionally, soup is a great comfort food. Think about it, don’t you remember being served warm soup when you were feeling under the weather as a kid? Soup is easier to swallow and digest which is why it is a popular choice for someone who is sick. Now if only you can get someone to sing “Soft Kitty” to you (shout out to all my fellow Big Bang Theory fans out there!).

Cauliflower has gained popularity over the last few years as it is a versatile ingredient and substitutes well for certain food items such as potatoes, rice, or pasta. It is even sometimes used in place of dough for pizza! It has a mild flavor therefore does not overpower a dish when substituted in.

Nutritionally, cauliflower is another great powerhouse! It is rich in phyto-chemicals and plant sterols which have proven benefits against various cancers. Cauliflower is an excellent source of vitamin C and contains moderate amounts of vital B-complex groups of vitamins. It is also a great source of minerals such as manganese, calcium, and potassium.

I found the recipe for Roasted Cauliflower and Aged White Cheddar Cheese on Pinterest a few months ago and tucked it away for future use. You can find the original recipe here: http://www.closetcooking.com/2012/02/roasted-cauliflower-and-aged-white.html.  As summer comes to a close and fall approaches, I decided to give this soup a try. The cooler temperatures outside always put me in the mood for soup. I find it so comforting!

This delicious soup is best paired with a crusty bread. I hope you enjoy it as much as we did. I look forward to making it again soon!

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Roasted Cauliflower and White Cheddar Soup
A delicious and nutritious soup that combines cauliflower and creamy aged white cheddar cheese. This soup is a comforting dish that really hits the spot and satisfies.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Cut cauliflower into florets, toss in olive oil, add salt and pepper to taste then place in an even layer on a cookie sheet, place cookie sheet in oven, and roast until lightly golden brown, approximately 20-30 minutes.
  2. Heat remaining olive oil in a large sauce pan over medium heat, add the onion and saute until translucent or soft and tender, approximately 5-7 minutes.
  3. Add garlic and thyme to saucepan and saute until fragrant, approximately 60 seconds.
  4. Add the broth, mix in the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  5. Using an immersion blender, puree the soup to desired consistency.
  6. Add the cheese, cover the pot and allow the cheese to melt without stirring.
  7. Add the heaving whipping cream and mix until well blended.
  8. Add salt and pepper to taste and remove from heat.
Recipe Notes

Nutrition info per serving: calories 340, total fat 29gm, saturated fat 14gm, monounsaturated fat 11gm, polyunsaturated fat 2gm, sodium 771mg, total carbohydrate 10 gm, fiber 3gm, protein 9gm, potassium 373mg

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