Creamy Roasted Cauliflower AND White Cheddar SOUP
- 15m Prep Time
- 1h 0mCook Time
- 1h 15mReady In
Roasted cauliflower is blended into a creamy soup with white cheddar and half-and-half. This comforting winter soup is perfect for cold days.
Ingredients
- 1 cauliflower cut into florets
- 44.4 ml vegetable oil divided
- kosher salt and freshly ground black pepper
- 14.8 ml butter
- 3 clove garlic smashed
- 6 sprig fresh thyme
- 1 medium sweet onion diced
- 710 ml vegetable broth preferably homemade
- 473 ml shredded white cheddar cheese
- 237 ml half-and-half
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 276 mg
- Iron: 2.37 mg
- Magnesium: 43.6 mg
- Phosphorus: 243 mg
- Potassium: 663 mg
- Zinc: 1.62 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- kosher salt and freshly ground black pepper
- 14.8 ml butter
- 6 sprig fresh thyme
- 473 ml shredded white cheddar cheese
- 237 ml half-and-half
Prepare
- 1 cauliflower, cut into florets
- 44.4 ml vegetable oil, divided
- 3 clove garlic, smashed
- Dice 1 medium sweet onion
- 710 ml vegetable broth, preferably homemade
Let's Cook
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Step 1.
Preheat the oven to 425°F. In a medium bowl, toss the cauliflower florets with 2 tablespoons of the vegetable oil and season to taste with salt and pepper. Spread the florets in a single layer on a baking sheet and roast until tender and lightly golden, about 20 to 25 minutes.
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Step 2.
While the cauliflower roasts, heat the remaining 1 tablespoon oil and the butter in a wok or large pot over medium heat. Add the smashed garlic cloves, thyme sprigs, and diced onion. Cook, stirring occasionally, until the onion is softened and golden, about 10 minutes.
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Step 3.
Pour the vegetable broth into the wok and add the roasted cauliflower. Bring to a simmer over medium heat, then reduce heat to medium-low and simmer gently for 30 minutes.
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Step 4.
Remove the thyme sprigs and garlic cloves if desired. Purée the soup with an immersion blender directly in the wok until smooth. Alternatively, ladle the soup into a regular blender in batches and blend until smooth, then return to the wok.
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Step 5.
Stir in the shredded white cheddar cheese and half-and-half over low heat until the cheese is fully melted and the soup is creamy. Season to taste with salt and pepper. Serve hot with crusty, buttered bread.