Roasted Cauliflower White Cheddar Soup
Roasted Cauliflower White Cheddar Soup might be just the main course you are searching for. This recipe makes 4 servings with 593 calories, 24g of protein, and 43g of fat each. For $2.72 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 467 people have tried and liked this recipe. This recipe from Cooking Classy requires yellow onion, flour, heavy cream, and sharp cheddar cheese. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is outstanding. If you like this recipe, you might also like recipes such as Roasted Cauliflower and White Cheddar Soup, Roasted Cauliflower White Cheddar Soup, and Roasted Cauliflower and Aged White Cheddar Soup.
Servings: 4
Ingredients:
1 bay leaf
3 Tbsp butter
1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces
1 1/2 Tbsp extra virgin olive oil
3 Tbsp all-purpose flour
1 Tbsp chopped fresh parsley, plus more for garnish
1 tsp chopped fresh thyme (or a slightly heaping 1/4 tsp dried)
1 clove garlic, minced
1/4 tsp granulated sugar
1/2 cup heavy cream
2 cups low-sodium chicken broth
3 cups milk
1 oz finely grated parmesan cheese (slightly packed 1/4 cup)*
Salt and freshly ground black pepper
4 oz shredded sharp white cheddar cheese, shredded (1 cup), plus more for serving if desired
1 cup finely chopped yellow onion
Equipment:
oven
baking sheet
pot
whisk
blender
box grater
Cooking instruction summary:
Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven 20 - 25 minutes, until golden. Remove from oven and set aside.In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4 - 5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in milk followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1/2 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer). Bring to a boil, stirring frequently and allow to cook until thickened slightly. Puree 3 cups of the soup in a blender (being careful as your working with hot liquids) and return to soup in pot. Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar, parsley and serve with fresh bread or croutons if desired.*Finely grate this on the shark teeth of the box grater. To be honest I don't know what they are called but they are the annoying, pokey side of the box grater. This way the parmesan will melt into the soup quickly and smoothly.Recipe Source: Cooking Classy, adapted lightly from my Broccoli Cheese Soup
Step by step:
1. Preheat oven to 425 degrees.
2. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper.
3. Bake in preheated oven 20 - 25 minutes, until golden.
4. Remove from oven and set aside.In a large pot, melt butter over medium heat.
5. Add in onion and saute until tender, about 4 - 5 minutes.
6. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in milk followed by chicken broth and cream.
7. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1/2 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer). Bring to a boil, stirring frequently and allow to cook until thickened slightly. Puree 3 cups of the soup in a blender (being careful as your working with hot liquids) and return to soup in pot.
8. Remove from heat and stir in sharp white cheddar and parmesan cheese.
9. Serve warm garnished with additional shredded white cheddar, parsley and serve with fresh bread or croutons if desired.*Finely grate this on the shark teeth of the box grater. To be honest I don't know what they are called but they are the annoying, pokey side of the box grater. This way the parmesan will melt into the soup quickly and smoothly.Recipe Source: Cooking Classy, adapted lightly from my Broccoli Cheese Soup
Nutrition Information:
covered percent of daily need
