Creamy Cauliflower Cheddar Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
2 medium heads cauliflower, cut into florets
02 -
1 head garlic
03 -
1 1/2 cups diced carrots
04 -
1 1/2 cups medium chopped sweet onion
05 -
1 cup diced celery
→ Dairy & Fats
06 -
4 tablespoons butter
07 -
1/2 tablespoon plus 1/2 teaspoon olive oil
08 -
1/2 cup heavy cream
09 -
3 cups shredded sharp white cheddar cheese
→ Pantry Items
10 -
1/3 cup all-purpose flour
11 -
6 cups chicken or vegetable broth
12 -
2 cubes chicken or vegetable bouillon
13 -
1 tablespoon dry parsley
14 -
1 teaspoon pepper
# Instructions:
01 -
Preheat oven to 400°F.
02 -
Steam 1 1/2 pounds (about 7 cups) cauliflower florets for 15-20 minutes until very soft. Drain and mash in a bowl.
03 -
Toss remaining cauliflower with 1/2 tablespoon olive oil, salt, and pepper. Cut top off garlic head, drizzle with 1/2 teaspoon olive oil, wrap in foil. Roast both for 30 minutes. Once cool, squeeze roasted garlic from bulb.
04 -
Melt butter in large pot over medium heat. Cook carrots, onion, and celery for 3-5 minutes until onions are translucent.
05 -
Add parsley, pepper, and flour to vegetables. Cook for 1 minute, stirring to combine.
06 -
Gradually stir in broth, add bouillon cubes and mashed cauliflower. Simmer 15 minutes until vegetables are tender.
07 -
Reduce heat to medium-low. Add roasted garlic and cream, heat until steaming but not boiling. Remove from heat, stir in cheese, and serve immediately.
# Notes:
01 -
A rich and creamy soup combining steamed and roasted cauliflower with roasted garlic and sharp cheddar cheese. Perfect comfort food that includes plenty of vegetables.