Creamy Roasted Cauliflower & White Cheddar Soup
Time: 60 Minutes
Servings: 4-6 Servings
Ingredients
- 1 Large Head of Cauliflower, cut into florets
- 2 T Olive Oil
- Salt & Pepper to taste
- 1 T Butter
- 1 Medium Yellow Onion, diced
- 2 Cloves Garlic, minced
- 4 C Vegetable or Chicken Broth
- ½ tsp Smoked Paprika
- ¼ tsp Ground Nutmeg
- 1 C Heavy Cream
- 1½ C Sharp White Cheddar Cheese, shredded
- Fresh Thyme Leaves, for garnish
- Croutons or Crusty Bread, optional
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the cauliflower florets with olive oil, salt, and pepper until evenly coated.
- Spread the cauliflower on a baking sheet and roast for 25–30 minutes.
- Melt butter in a large soup pot or Dutch oven over medium heat.
- Add the diced onion and sauté for 5 minutes, stirring occasionally, until translucent.
- Stir in the minced garlic and cook for 1 additional minute until fragrant.
- Combine the roasted cauliflower, broth, smoked paprika, and nutmeg in the pot.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10–15 minutes.
- Blend the soup using an immersion blender until smooth and creamy.
- Add the heavy cream and shredded white cheddar cheese to the soup.
- Stir gently until the cheese melts and the soup becomes silky and rich.
- Season with additional salt and pepper to taste.
- Ladle the soup into bowls.
- Garnish with fresh thyme and croutons.
Go Rogue by swapping the white cheddar cheese for smoked gouda cheese.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.