Roasted Cauliflower Soup With Cheese
This roasted cauliflower soup with cheese is the actual BEST. It's loaded with deep rich flavors and a subtle smokey note, thanks to the inclusion of smoked gouda. It's creamy, garlicky, and perfectly savory! Just 30 minutes of roast time and a few minutes to simmer.
Servings: 4 servings
Ingredients
- 1 head of cauliflower, cut into florets
- 1 yellow onion, cut into wedges
- 1 head of garlic
- 1 TBSP fresh chopped rosemary
- 2 TBSP olive oil
- Sea salt + cracked pepper
- 1 tsp Dijon mustard
- 1/4 tsp freshly grated nutmeg or ground nutmeg
- 2 cups vegetable broth
- 2 cups milk
- 4 oz smoked gouda This equates to about 1 heaping cup of shredded cheese
Instructions
- Preheat the oven to 400º F.
- Place the cauliflower florets and onion wedges into a large mixing bowl. Drizzle with olive oil, then sprinkle with the fresh rosemary, salt, and pepper. Toss to evenly coat.
- Remove the excess papery outer peels from the head of garlic. With a sharp knife, cut about 1/4″ from the top of the head, exposing the tips of the garlic. Place it in some tinfoil, drizzle with olive oil, and loosely close up the foil to cover.
- Dump the seasoned veggies onto a parchment-lined baking sheet and place the garlic packet on there as well. Pop the baking sheet in the oven for 30-35 mins, giving the veggies a toss halfway through.
- Once the veggies are done, set the garlic packet aside to cool and transfer the cauliflower and onions to a high-powered blender. Add the milk, broth, Dijon, and nutmeg. Once the garlic is cooled enough to handle, squeeze the cloves out of their skin and into the blender.
- Blend on high for a minute or so, or until the consistency is creamy and smooth.
- Transfer the blended soup to a stock pot or Dutch oven and heat over medium-low. Once the soup is simmering, stir the shredded cheese—a handful or so at a time, letting it melt into the soup. Once the cheese has melted into the soup, it’s ready to serve!
- You can top your bowl of soup with a drizzle of olive oil, chopped fresh chives, crushed croutons, and/or chopped roasted cauliflower.
Notes
To add a bit of texture to your soup, put aside about 1/2 cup of the roasted cauliflower. Roughly chop it up and when the soup is done, stir in the chopped cauliflower. I prefer the soup this way!
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 25g | Protein: 16g | Fat: 17g | Fiber: 6g | Sugar: 14g
