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
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.
Ingredients
- 1 large head cauliflower (2 – 2 12 lb), cored and chopped into small, bite size pieces
- 1 12 Tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 3 Tbsp butter
- 1 cup finely chopped yellow onion
- 3 Tbsp all-purpose flour
- 1 clove garlic, minced
- 3 cups milk
- 2 cups low-sodium chicken broth
- 12 cup heavy cream
- 1 Tbsp chopped fresh parsley, plus more for garnish
- 1 tsp chopped fresh thyme (or a slightly heaping 14 tsp dried)
- 1 bay leaf
- 14 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 14 cup)*
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