Cozy Roasted Cauliflower & Cheddar Soup Recipe

Roasted Cauliflower & Cheddar Soup is like a cozy hug in a bowl. With its creamy texture and rich, cheesy flavor, this soup is the ultimate comfort food that warms you from the inside out. Imagine inhaling the fragrant aroma of roasted cauliflower mingling with sharp cheddar as it simmers on the stove, inviting everyone to gather around.

Every spoonful brings an explosion of flavor that dances on your taste buds, making it perfect for chilly evenings, family gatherings, or even when you’re just binge-watching your favorite show. Trust me, this Roasted Cauliflower & Cheddar Soup is what dreams are made of.

I remember the first time I made this soup; my friends couldn’t stop raving about it! They claimed I should open a soup restaurant—if only cooking came with a side of business acumen.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cauliflower: Choose a fresh head without any brown spots for the best flavor and texture.

• Sharp Cheddar Cheese: Go for high-quality cheese; its tanginess elevates the soup’s richness.

• Onion: A medium onion will add sweetness and depth; sauté until golden brown.

• Garlic: Fresh garlic cloves bring out a savory aroma that makes your kitchen smell divine.

• Vegetable Broth: Use low-sodium broth to control saltiness; it enhances flavors without overpowering them.

• Cream: Heavy cream gives the soup its luxurious texture; substitute with coconut milk for a dairy-free option.

• Olive Oil: A drizzle before roasting adds richness and helps caramelize the cauliflower beautifully.

• Salt & Pepper: Essential seasonings to enhance all the other flavors in this delightful soup.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roasted Cauliflower & Cheddar Soup

Prepare Your Ingredients: Start by gathering all your ingredients. Wash and chop the cauliflower into bite-sized florets and dice your onion and garlic finely.

Roast the Cauliflower: Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet until evenly coated. Roast until they’re golden brown and tender, about 25-30 minutes.

Sauté Onions and Garlic: In a large pot over medium heat, add olive oil. Once hot, add diced onions and cook until soft and translucent. Stir in minced garlic and sauté until fragrant.

Add Broth and Cauliflower: Pour in vegetable broth along with roasted cauliflower into the pot. Bring everything to a simmer while stirring occasionally for about 5 minutes.

Blend Until Smooth: Using an immersion blender or transferring to a stand blender in batches, blend the mixture until silky smooth. If using a stand blender, allow it to cool slightly before blending.

Add Cheese and Cream: Stir in shredded cheddar cheese gradually until melted completely. Then mix in heavy cream for added richness. Taste and adjust seasoning if necessary before serving hot.

Now you’re ready to enjoy this heavenly Roasted Cauliflower & Cheddar Soup! Serve it up garnished with more cheese or fresh herbs if desired—your taste buds will thank you!

Perfecting the Cooking Process

Start by roasting your cauliflower until golden brown to enhance its flavor. While it’s roasting, sauté onions and garlic in butter until fragrant. Blend everything together with broth and cheese for a creamy finish.

Add Your Touch

Feel free to swap out cheddar for your favorite cheese like gouda or gruyere for a unique twist. Add spices like smoked paprika or a splash of hot sauce to elevate the flavor profile even further.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat on the stove over low heat, adding a splash of milk if it thickens too much.

There was this one time I made Roasted Cauliflower & Cheddar Soup for a cozy dinner party. Just as I served it, my friend exclaimed it was “the hug I needed on a cold night.” That compliment still warms my heart!

FAQ

What is the best type of cheese for Roasted Cauliflower & Cheddar Soup?

Cheddar is traditional, but feel free to mix it up! Gruyere adds nuttiness while gouda brings smokiness. Experimenting with different cheeses can lead to delightful surprises in your soup’s flavor profile.

Can I make Roasted Cauliflower & Cheddar Soup vegan?

Absolutely! Substitute cashew cream or coconut milk for dairy and nutritional yeast instead of cheese for a flavor boost. Enhance the umami with miso paste or soy sauce while keeping it plant-based.

How can I thicken my soup without cream?

Roasting the cauliflower until caramelized helps thicken naturally through blending. You can also add cooked potatoes or use a cornstarch slurry as an alternative thickening method.

How do I know when my cauliflower is perfectly roasted?

Look for golden-brown edges and tender stems when roasting cauliflower at 425°F (220°C) for about 25-30 minutes. The caramelization enhances sweetness while adding depth to your soup.

Conclusion for Roasted Cauliflower & Cheddar Soup

In summary, mastering Roasted Cauliflower & Cheddar Soup requires attention to detail during preparation and cooking techniques. Personalize it with different cheeses or spices, store leftovers properly, and enjoy warm hugs in a bowl! It’s sure to become your go-to comfort food recipe that impresses family and friends alike!

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Roasted Cauliflower & Cheddar Soup

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Roasted Cauliflower & Cheddar Soup is a creamy, comforting dish that envelops you in warmth with every spoonful. The rich flavors of roasted cauliflower and sharp cheddar create a delightful harmony, perfect for chilly evenings or cozy gatherings. This easy-to-make soup is not only satisfying but also visually stunning, making it an ideal choice for both weeknight dinners and special occasions.

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Ingredients

Scale 1x2x3x

• 1 medium head cauliflower (about 2 cups florets)
• 1 cup sharp cheddar cheese, shredded
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 2 tbsp olive oil
• Salt & pepper to taste

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Instructions

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden brown.
2. In a large pot over medium heat, sauté diced onion in olive oil until soft. Add minced garlic and cook until fragrant.
3. Combine roasted cauliflower and vegetable broth in the pot. Simmer for 5 minutes.
4. Blend the mixture until smooth using an immersion blender or a stand blender.
5. Stir in shredded cheddar and cream until melted and combined. Adjust seasoning if needed.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 310
• Sugar: 5g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 60mg

Keywords: For added depth of flavor, try adding smoked paprika or a splash of hot sauce. Substitute cheddar with gouda or gruyere for a unique twist. Store leftovers in an airtight container in the fridge for up to five days; reheat gently on the stove.