Roasted Cauliflower Cheddar Soup (Edit recipe)

Roasting the cauliflower really intensifies its flavour and provides another layer to this gorgeously creamy, blended soup.

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	958
Fat:	85 g
Carbohydrates:	11 g
Protein:	48 g
Cholesterol:	129 g
Sodium:	2021 mg
Fiber:	0 g
Sugars:	3 g
Calculated per serving.

by the_happy_veg

View original recipe

Serves: 4

Ingredients

Roasted Cauli

1 whole Cauliflower, Broken down in to florets
1 whole Olive Oil
1 whole Himalayan Pink Salt
1 whole Ground Fresh Black Peppercorns

Soup

3 Tbsp Unsalted Butter
1 Tbsp Olive Oil
3 cloves Garlic, crushed & minced
3 cups Vegetable Broth, I used Pres. Choice Plant-Based Chikn Broth
1 cup Heavy Cream (Whipping Cream), Room Temperature
2 cup Aged Cheddar Cheese, Freshly shredded
1 cup Mexican Cheese Blend, shredded, English Tex-Mex Cheddar is my fav
0.5 tsp Himalayan Pink Salt
1 whole Ground Fresh Black Peppercorns, To Taste

Garnish

1 whole Green Onion (Scallion), sliced
.25 cup Croutons, Store-bought

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425 F
Toss the florets with some EVOO and transfer them to a parchment lined baking sheet. Season with salt, pepper, and pepper flakes. Bake 25 - 30 minutes until slightly charred and tender.
While the cauli roasts, begin the soup. Begin melting the butter, EVOO, pepper flakes, and smashed garlic in a large skillet deep enough to accommodate the soup. Once heated, stir and let everything sizzle for about a minute before adding the onions and a good pinch of salt & pep. Stir and let those onions cook for 7 - 8 minutes until golden and mostly tender.
Pour in the broth and cream and bring the soup to a boil. Once boiled, reduce the heat to a simmer and cover with a tilted lid. Once the cauliflower is roasted, fold that in to the simmering soup along with 1/2 tsp. salt. Stir and return the tilted lid.
Let the soup simmer for 25 minutes. Once that's completed, carefully transfer the soup to your blender (in batches if needed to remain safe) and puree until smooth and velvety. Return the creamy soup to the skillet and let it start bubbling. Turn off the heat and fold in 2/3 of the cheese you've shredded.
Thin the soup out using broth if needed to reach your desired consistency. I prefer a thicker, creamier soup myself! Taste and adjust salt / pepper if needed / desired.
Serve each bowl with some crispy croutons, sliced green onions, cracked pepper, pepper flakes, and a sprinkle of the reserved cheese(s). ENJOY!
Leftover soup can be refrigerated in an airtight container for up to 4 days.

Notes

Quick Croutons - Got a French Baguette handy? Heat a small skillet with EVOO to about medium heat. Slice some baguette and fry both sides of each slice until crisp and golden. Season with a pinch of salt, cut them in half, and voila, crisp, quick croutons.
If you don't have access to President Choice Plant-Based Broths, sub vegetable broth and season accordingly.
President's Choice Plant-Based Chik'n broth is available in Canada. Sub your fave broth and season accordingly.