Roasted Cauliflower Soup
I've been on the hunt for a yummy cauliflower soup recipe for a while now. After making and this Roasted Cauliflower Soup recipe from Creme De La Crumb, my hunt is over. We served it in a bread bowl the first night and with grilled cheese the second night, but it would also be good with french bread or parmesan breadsticks to dip. This soup made great leftovers. YUM. Rating: 10/10
Ingredients:
- 2 heads of cauliflower, chopped (about 6 cups florets)
- 3 tablespoons oil
- salt and pepper to taste
- 4 tablespoons butter
- 2 tablespoons minced garlic
- 1/3 cup flour
- 6 cups chicken broth
- 4 cups half and half - I use fat free
- 1 cup heavy cream
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups shredded extra sharp cheddar cheese
- 1 cup shredded parmesan cheese - shredded from the block
Directions:
1) Preheat oven to 450 degrees. Arrange cauliflower on a large baking sheet. Drizzle with oil, toss to coat, then season generously with salt and pepper. Cookie preheated oven for 15-20 minutes until browned.
2) While cauliflower is roasting, meal butter in a large stock pot. Add garlic and sauce 1-2 minutes until fragrant. Add flour and stir until combined.
3) Gradually whisk in chicken broth, then add half and half and cream. Stir in onion powder, salt and pepper.
4) Add cauliflower to the pot. Use an immersion blender (or regular blender, in batches) to blend to desired consistency.
5) Stir in shredded cheeses until completely melted and incorporated into the soup. Taste, add salt and pepper if needed, and serve. Note: I added 1 teaspoon of garlic powder.
