Roasted Cauliflower and Aged White Cheddar Soup

Picture and recipe from Closet Cooking

Roaster Cauliflower and Aged White Cheddar Soup

My afternoon post today is a wonderful looking soup from Closet Cooking. This guy is from Ontario, Canada so we can both probably relate to some cold winter nights. This soup would be perfect for one of those night here in Wyoming, but I am certainly not going to wait for a cold night to eat it. Great recipe, thanks Kevin!

  Roasted Cauliflower and Aged White Cheddar Soup

A creamy white cheddar cauliflower soup with a hint of thyme.

Servings: 4+ servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes


·         1 small head cauliflower, cut into florets
·         2 tablespoons oil
·         salt and pepper to taste
·         1 tablespoon oil
·         1 medium onion, diced
·         2 cloves garlic, chopped
·         1 tablespoon thyme, chopped
·         3 cups vegetable broth
·         1 1/2 cups aged white cheddar, shredded
·         1 cup milk or cream
·         salt and pepper to taste


1.       Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
2.      Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
3.      Heat the oil in a large sauce pan over medium heat.
4.      Add the onion and saute until tender, about 5-7 minutes.
5.      Add the garlic and thyme and saute until fragrant, about a minute.
6.      Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
7.      Puree the soup until it reaches your desired consistency with a stick blender.
8.     Mix in the cheese, let it melt and season with salt and pepper.
9.      Mix in the milk and remove from heat.

Doesn't that sound so good with some bread and butter? Hope you enjoy this recipe.

Thanks for stopping by.

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