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12.14.12 Cauliflower

Roasted Cauliflower and Cheddar Cheese Soup

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Roasted Cauliflower and Cheddar Cheese Soup

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Cauliflower

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As I’m trying to think of words to type for this post, I’m switching back and forth from news, twitter, and here. I come back here after a few minutes willing the words to spill out onto the page but it seems I don’t have much to write about, my brain knows I’m on some sort of vacation and that blogging (along with a few other things), are far from my mind.

We’re headed to San Francisco to wander around for a couple of days. It’s been years since I’ve been, I think I was 13, and Mike has never been. So we’re going to wing it and explore (along with hitting up the Renegade Craft Fair).

 So I leave you with this simple soup. The cauliflower taste isn’t very strong but with all the cheese I feel a bit healthier knowing a whole head of cauliflower is packed away. It’s a fairly loose recipe and should really just be adapted for whatever size head of cauliflower you buy, just add a little more veggie broth and cheese as needed).

Off to explore!

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Roasted Cauliflower and Cheddar Cheese Soup

★★★★★ 5 from 1 reviews
  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 3-4 1x
  • Category: Soup
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Ingredients

  • 1 medium head cauliflower
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 2 sprigs thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3–4 cups veggie broth
  • 2 cups shredded cheddar cheese
  • 1/2 cup vegetarian parmesan cheese, topping

Instructions

  1. Preheat oven to 400˚.
  2. Cut cauliflower head in to small pieces. Toss with 1 tablespoon olive oil and roast until tender, 20-25 minutes.
  3. In a large pot, heat remaining olive oil over medium heat. Mince garlic, add to pot, and cook for one minute. Stir in roasted cauliflower, thyme, salt, pepper, and 3 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 8-10 minutes.
  4. Remove from heat and using a blender or an immersion blender, puree soup. Return to a medium heat and let cook for 3-4 more minutes, tasting and adding more salt/pepper as needed.
  5. Remove from heat and stir in cheddar cheese until melted. Serve with a sprinkle of parmesan cheese.

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3.1.09

 

 

 

Categories: Cauliflower

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Reader Interactions

Comments

  1. Stefanie says

    December 14, 2012 at 11:59 am

    What a wonderful soup! Have fun in San Francisco! Jealous.

    Reply
  2. Eileen says

    December 14, 2012 at 13:55 pm

    This soup sounds great! And I even have both cauliflower and cheese in the house and everything. 🙂 I was thinking about going up to Renegade this weekend too…hmm. We’ll see. It’s a great fair–you’ll love it!

    Reply
  3. Dervla Kelly says

    December 15, 2012 at 00:08 am

    yesss, this is my favorite autumn/winter soup. So, so comforting. Making it this weekend. I also like to add a little bit of dill at the end.

    Reply
  4. K xx says

    December 15, 2012 at 03:19 am

    Yummmmm!!!

    Reply
  5. Loretta E says

    December 16, 2012 at 11:16 am

    This looks perfect! I love soups this time of year and this one looks so simple and delicious!

    Reply
  6. Warm Vanilla Sugar says

    December 17, 2012 at 20:27 pm

    Such a classic. Looks great!

    Reply
  7. Laura says

    December 17, 2012 at 21:19 pm

    Made this last night and had it for dinner tonight. Super yummy!

    Reply
  8. Cookie and Kate says

    December 19, 2012 at 16:21 pm

    I have been struggling to find the words lately as well. My friend made vegan roasted cauliflower soup the other day and I absolutely loved it. This cheesy version looks delicious!

    Reply
  9. Andrea says

    February 25, 2013 at 11:58 am

    I made this soup last night — so simple and SO GOOD! I might have to make it every week 🙂

    Reply
  10. Heather says

    April 08, 2014 at 10:02 am

    What a great soup – thank you. I’ve made it twice and both times I put in a handful of garlic cloves with the cauliflower. I then squeeze out the roasted garlic goodness into the soup mixture with the stock and the cauliflower. It gives it a subtle smoky flavour. I also just grate Parmesan on the top and forgo the cheddar which is also yummy.

    Reply
  11. Feroze says

    September 19, 2019 at 18:34 pm

    Looks very simple, tasty, and inviting. Will try it soon. Might pour it over baked potato (your recipe) for a complete satisfying dinner.
    Thank you.

    Reply
  12. Feroze says

    September 19, 2019 at 18:38 pm

    Looking forward to try more of your recipes.

    ★★★★★

    Reply

Trackbacks

  1. Roasted Cauliflower and Cheddar Cheese Soup | Eat Me! says:
    08.8.13 at 4:52 am

    […] Источник рецепта: Naturally Ella […]

    Reply

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