Soups & Stewscarriesexperimentalkitchen
White Cheddar Cauliflower Soup
This deliciously creamy soup made with fresh roasted cauliflower, garlic and sharp white cheddar cheese is sure to be a new family favorite.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- saucepan
- pan
- blender
📝 Preparation Steps
1
Preheat the oven to 425 degrees F.
2
If using a whole head of cauliflower, you'll need to cut it down into florets by removing most of the stems and leaves. (The smaller you cut them, the quicker they will take to roast.) Rinse under cold water, drain, pat dry; then add to a baking sheet.
3
Add the sliced garlic cloves, drizzle with olive oil; then season with salt and pepper. Place in the oven and cook for approximately ⏱️ 20-30 minutes or until the cauliflower is light brown and cooked through.
garlic (sliced thin)2 cloves
4
Melt the butter in a medium saucepan over high heat; then add the flour to form a roux. Add the chicken broth, pre-cooked roasted cauliflower and chives.
butter2 tablespoonschicken broth3 cups
5
Bring to a boil; then reduce the heat to low and simmer for ⏱️ 15 minutes. Remove the pan from the heat and pulse the mixture with an immersion blender until smooth.
6
Add the heavy cream and shredded cheese and mix until the cheese has melted and the soup is creamy. Season with additional salt and pepper, if needed.
Nutrition Facts
calories
398 kcal
fat Content
34 g
serving Size
1 cup
fiber Content
2 g
sugar Content
3 g
sodium Content
903 mg
protein Content
13 g
trans Fat Content
0.2 g
cholesterol Content
77 mg
carbohydrate Content
12 g
saturated Fat Content
17 g
unsaturated Fat Content
14 g
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