Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 head cauliflower, cut into pieces; 1 onion, roughly chopped; 1 head garlic, whole; 1/8 cup olive oil; 5 oz. Shredded carrots, or to taste; 32 oz. Chicken or vegetable stock; 1-1/2 cup shredded sharp cheddar cheese, or to taste; Salt and pepper, to taste; Croutons; Butter; Sour cream; Green onions or chives; Bacon bits

Maggie Conlon @WarsawNan

Orlando, FL

Roasting the vegetables first brings a deeper flavor to this soup. And the recipe is easily adjustable to suit your own taste; more of this, less of that, different toppings. I added some bits of other cheeses leftover in the fridge. Start to finish, comes together in under an hour. This thick, creamy soup is a comfort food for me.

#GoldenApron23

Maggie Conlon @WarsawNan

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Ingredients

Ready in about 45 minutes

6 servings

1 headcauliflower, cut into pieces
1onion, roughly chopped
1 headgarlic, whole
1/8 cupolive oil
5 oz.Shredded carrots, or to taste
32 oz.Chicken or vegetable stock
1-1/2 cupshredded sharp cheddar cheese, or to taste
Salt and pepper, to taste
OPTIONAL GARNISHMENT:
Croutons
Butter
Sour cream
Green onions or chives
Bacon bits

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Steps

Ready in about 45 minutes

1

Preheat oven to 400°F. Slice the top off the head of garlic, place on a square of foil, drizzle with a little of the oil, and close up the foil packet. Toss the cauliflower and onion pieces with remaining oil, spread out on a baking dish, season with salt and pepper, and bake all for 30-40 minutes until tender and lightly browned.
2

While cauliflower, onion, and garlic are baking, add a little oil to your soup pot and cook the carrots, stirring occasionally, until softened. Squeeze the baked garlic cloves out of their papery skins (or scoop out with butter knife) and add to soup pot along with the cauliflower and onion.
3

Blend to your desired consistency, chunky or smooth, with a regular or immersion/stick blender. Stir in cheese until melted. If too thick, or if desired, you can also stir in some butter and/or cream (or milk). Taste for seasoning and adjust as needed.
4

Serve hot, topped as desired.

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Cooksnaps

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Maggie Conlon @WarsawNan

on December 12, 2023 22:12

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 8 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.