Roasted Cauliflower and Cheddar Soup
Roasted Cauliflower and Cheddar Soup made with roasted cauliflower, aged cheddar, milk, onion, and garlic.
What can I say about this cauliflower soup other than it is tasty, easy to make and will be ready in 30 minutes!
For more cauliflower recipes, check out: Roasted Cauliflower with Yogurt recipe and Coconut Cauliflower Soup recipe.
Yield: Serves 4
- 1 small head cauliflower, cut into florets
- 1 medium onion, finely chopped
- 1 1/2 cups aged white cheddar, shredded
- 3 garlic cloves, chopped
- 2 cups chicken broth or vegetable broth
- 4 tablespoons canola oil
- 2 cups milk
- 1 tablespoon dried oregano leaves
- water
- salt and black pepper to taste
Preheat oven to 400 degrees F.
Toss cauliflower florets with 2 tablespoons oil, salt and pepper. Arrange them in a single layer on a large baking sheet and roast in the oven until lightly golden brown, about 25-30 minutes. Set aside.
Heat 2 tablespoons oil in a pot over medium heat. Add onion and sauté until tender, about 6-7 minutes.
Add garlic and dried oregano leaves and sauté until fragrant, about 1 minute. Add chicken broth, cauliflower, and 1 1/2 cups water.
Cover the pot and bring to a boil. Reduce heat to medium and simmer for 20 minutes.
Remove from heat and let the soup cool slightly. Then puree in a food processor or with a stick blender until smooth.
Return to the pot, add milk and cook over medium heat for 5 minutes. Add cheese, stir well and let it melt. Season with salt and pepper.
Garnish with black pepper and serve with French bread or Garlic Bread.
Note: If soup is too thick, add more milk.
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