Get ready to indulge in a bowl of pure comfort with our Roasted Cauliflower Aged White Cheddar Soup! This velvety delight combines the rich, nutty flavor of roasted cauliflower with the sharpness of aged white cheddar, creating a soup that’s not only delicious but also incredibly satisfying. Perfect for chilly evenings or when you need a quick yet comforting meal, this recipe is sure to become a favorite in your kitchen. Plus, it’s easy to whip up in just 45 minutes! So, grab your apron and let’s dive into this creamy, cheesy goodness that will leave you craving more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 large head cauliflower, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup aged white cheddar, shredded
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking.
- Chop the cauliflower into uniform florets, ensuring they are roughly the same size for even roasting. Spread the cauliflower pieces on the prepared baking sheet.
- Drizzle olive oil over the cauliflower, then season generously with salt and pepper. Toss the florets to ensure they are evenly coated with oil and seasoning.
- Roast the cauliflower in the preheated oven for 20-25 minutes, turning once halfway through, until the edges are golden brown and crispy.
- While the cauliflower is roasting, heat a large pot over medium heat. Add a small amount of olive oil and sauté the chopped onion until translucent and soft, about 5 minutes.
- Add minced garlic to the onions and cook for an additional 30-60 seconds, stirring constantly to prevent burning.
- Remove the roasted cauliflower from the oven and transfer it directly into the pot with the onions and garlic.
- Pour the vegetable broth into the pot, covering the cauliflower completely. Bring the mixture to a gentle simmer and cook for 10-12 minutes.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- Reduce heat to low and gradually stir in the shredded aged white cheddar cheese, ensuring it melts completely and incorporates smoothly into the soup.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle the soup into serving bowls and garnish with freshly chopped chives and an optional extra sprinkle of cheese.
- Serve hot, preferably with crusty bread or croutons on the side for added texture.
Tips
- Choose Fresh Cauliflower: For the best flavor and texture, select a large head of cauliflower that is firm and free from blemishes. Freshness makes a significant difference in taste!
- Uniform Florets: When chopping the cauliflower, aim for uniform florets to ensure even roasting. This helps achieve that perfect golden-brown crispiness on all sides.
- Don’t Skip the Roasting: Roasting the cauliflower enhances its natural sweetness and adds depth to the soup. Make sure to let it get nice and caramelized for the best flavor.
- Adjust the Thickness: If you prefer a thicker soup, use less vegetable broth. For a thinner consistency, simply add more broth until you reach your desired texture.
- Blend Carefully: If using a blender, allow the soup to cool slightly before blending in batches. This prevents any hot splashes and ensures a smooth, creamy result.
- Cheese Variations: While aged white cheddar is fantastic, feel free to experiment with other cheeses like Gruyère or sharp cheddar for a different flavor profile.
- Garnish for Flair: Fresh chives not only add a pop of color but also a lovely oniony flavor that complements the soup beautifully. Consider adding a drizzle of olive oil or a sprinkle of extra cheese for an elevated presentation.
- Serve with Sides: Pair your soup with crusty bread or homemade croutons for added texture and a satisfying meal experience.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 10g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 25mg
