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Roasted Cauliflower Soup with White Cheddar Cheese

4.40 Mitt(s) 5 Rating(s)5 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 55 votes, average: 4.40 out of 5

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Level: Easy

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Description

This light soup is surprisingly rich and hearty. Perfect for the change in the weather!

Ingredients

  • 1 head Cauliflower, Roughly Chopped
  • 2 whole Shallots, Roughly Chopped
  • 3 cloves Garlic, Roughly Chopped
  • 1 Tablespoon Olive Oil
  • 4 cups Chicken Broth
  • 1-½ cup White Cheddar Cheese, Shredded
  • 1 Tablespoon Fresh Thyme, Chopped
  • 1 Tablespoon Coarse Salt

Preparation

Preheat your oven to 400 degrees. On a cookie sheet, drizzle the cauliflower, shallots and garlic with the olive oil and season with coarse salt. Roast for about 40 minutes or until the cauliflower is fork-tender.

Carefully place the vegetables in a food processor or blender and roughly puree. Texture is good, large chunks are not so good. Place the vegetables in a pot along with the chicken broth. Bring to a boil. Reduce heat and simmer for about ten minutes. Add the cheese, thyme and a good dose of black pepper. Season to taste with salt. Serve with warm, crusty bread and enjoy!

3 Comments

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fightpilotswife on 6.8.2012

Made this again but used smoked gruyere…amazing flavor combo!!!!!

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Serena Babs on 1.19.2011

I made this on the weekend and it was delicious. I had mine with homemade croutons and this is now one of my fav soup recipes. Thankyou!!!

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bobbisue on 1.11.2011

We made this last night, yum. For a vegetable soup it is quite robust. My older children adored it, the younger ones needed some coaxing over the texture, but dug right in once they had a few spoonfuls. Will make it again, maybe with some different cheese options, condsidering gruyere…

5 Reviews

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cejac on 2.10.2012

I REALLY liked the flavor and texture of this soup. My husband thought it was a bit bland but he liked the texture, so that’s why I’m giving it a 4. I thought it was plenty flavorful, but then again I don’t feel the need to add a tablespoon of salt to everything like he does :-) Next time I may add more cheese; that might help pump up the flavor more for him (and more cheese is never a bad thing in my book).

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pauladavis on 1.17.2011

I *really* wanted to like this… the flavor was AMAZING. However, I just did not like the texture. If anyone has an alternative recipe with a similar flavor, please post suggestions!

*I halved the recipe, no issues
*I omitted shallots (none on hand)

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fightpilotswife on 1.16.2011

I made this a couple nights ago and it was a hit with my family. I did make a couple of changes/additions. I used a nice quality smoked white cheddar and doubled the amount stated in the recipe. Also, for a little depth, I added some half and half to give it a creamier texture. The roasting of the cauliflower and shallots gave a great flavor to the soup. I gave it 5 mitts because it was perfect just as written, too!

Thanks so much!!!

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lovingvegetarian on 1.10.2011

Just tried this soup after it was featured on the blog (congratulations!). I added a carrot to roast in addition to the cauliflower to get some color in the soup, but I don’t think there was a substantial taste difference. Roasting the vegetables before was a great idea; I’ve made variations of this soup before, but roasting the vegetables brought out the flavor. But, I still felt like the soup was missing some oomf. In the future, I’ll add more cheese. But overall, fast, tasty and healthy recipe!

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Natalie | Perry's Plate on 12.8.2010

This was such a great soup! Easy, with simple ingredients and tons of flavor. Using good quality sharp white cheddar made this even better! Thanks!

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