If there’s a soup that you must try this Fall, please let this be it! This soup is equally as delicious, if not better, than broccoli cheese soup. I wouldn’t have thought it would be as good because cauliflower seems quite bland, but when you roast it in a blazing hot oven, it takes it to a whole new level. It seems to caramelize on the edges and bring a light sweetness to the soup. It was hard for me not to eat all of the roasted cauliflower before adding it to the soup, I love the stuff!
Roasted Cauliflower White Cheddar Soup
- 1 large head cauliflower ((2 – 2 1/2 lb), cored and chopped into small, bite size pieces)
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 3 Tbsp butter
- 1 cup finely chopped yellow onion
- 3 1/2 Tbsp all-purpose flour
- 1 clove garlic (, minced)
- 3 cups milk
- 1 (14 oz) can low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tsp dried parsley or 1 Tbsp chopped fresh
- 1/4 tsp (slightly heaping) dried thyme or 1 tsp chopped fresh
- 1 bay leaf
- 1/4 tsp granulated sugar
- 4 oz shredded sharp white cheddar cheese (, shredded (1 cup), plus more for serving if desired)
- 1 oz finely grated parmesan cheese ((slightly packed 1/4 cup))
- CLICK ON LINK FOR INSTRUCTIONS: Roasted Cauliflower White Cheddar Soup
