Sometimes I feel like cauliflower can be kind of an overlooked veggie when it comes to soup. Low-carb diet lovers and those who eat gluten-free use it in all sorts of inventive ways, including as a main ingredient in pizza crust (I'm intrigued), but as a day-to-day veggie it kind of gets the shaft next to more exciting options like zucchini, asparagus and other fresh spring veggies.
I love a good broccoli cheddar soup, so when I stumbled upon this recipe from one of my favorite bloggers (Mel's Kitchen Cafe) I had to give it a try. I love the nutty flavor roasting the cauliflower adds to the soup, making it hearty but not too heavy. Serve it up with a side salad and you've got a complete meal!
Roasted Cauliflower Soup
Ingredients
2 bags of frozen cauliflower (or you can use fresh if you want and just break it into florets)
5 cloves of garlic (peeled)
2 tbsp. extra virgin olive oil
1/2 of a white or yellow onion (diced)
1 tsp. dried thyme
1 tsp. dried rosemary (crushed to release the oils first)
4 cups low-sodium chicken or veggie broth
1/2 cup lowfat milk (I use skim)
6 oz sharp white cheddar cheese (shredded)
Salt & pepper
Instructions
Toss the cauliflower with a tbsp. of the oil, a sprinkle of salt and pepper and the garlic cloves. Spread out onto a large rimmed baking sheet and roast at 400 degrees for 25-30 minutes.
In a large dutch-oven style pot, heat the remaining olive oil and add the onion, thyme and rosemary. Cook until the onion is starting to turn translucent and tender. Add in the cauliflower and garlic mixture, the pour in the broth. Cook for about 15 minutes.
Puree the mixture with an immersion blender or do it in batches with a traditional blender. Once it is pureed smooth, add in the cheese and milk. Stir gently to combine over low heat until the cheese melts. Add more salt and pepper to taste if you need it and then serve hot.
Printable Recipe
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