Roasted Cauliflower Soup

This soup was a hit.  Super yummy.

Roasted Cauliflower Soup

Ingredients

·         2 heads of cauliflower, chopped about 6 cups of florets

·         3 tablespoons oil

·         salt and pepper to taste

·         4 tablespoons butter

·         2 tablespoons minced garlic

·         1/3 cup flour

·         6 cups chicken broth

·         4 cups half and half I use fat free

·         1 cup heavy cream

·         2 teaspoons onion powder

·         2 teaspoons salt or to taste

·         1/2 teaspoon pepper or to taste

·         2 cups shredded extra sharp cheddar cheese see note

·         1 cup shredded parmesan cheese see note

Instructions

1.       Preheat oven to 450 degrees. Arrange cauliflower on a large baking sheet. Drizzle with oil, toss to coat, then season generously with salt and pepper. Cook in preheated oven for 15-20 minutes until browned. 

2.       While cauliflower is roasting, melt butter in a large stock pot. Add garlic and saute 1-2 minutes until fragrant. Add flour and stir until combined. 

3.       Gradually whisk in chicken broth, then add half and half and heavy cream. Stir in onion powder, salt, and pepper. 

4.       Add cauliflower to the pot. Use an immersion blender (or regular blender, in batches) to blend to desired consistency. 

5.       Stir in shredded cheeses until completely melted and incorporated into the soup. Taste, add salt and pepper if needed, and serve. 

Recipe Notes

Use freshly grated cheese, NOT pre-shredded as it does not melt as well as freshly shredded and will give the soup a gritty texture. 

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