Creamy Roasted Cauliflower and Cheese Soup (Gluten Free)
This soup is both satisfying and healthy! It's also loaded with flavor and creaminess.
Equipment
- 1 5 quart saucepan
- 1 rimmed sheet pan or stone pan
- 1 emulsion blender or other blender
Ingredients
- 1 head cauliflower cut into florets
- 3 ½ tbsp olive oil extra virgin
- 1 large onion, diced
- 3 large cloves garlic, peeled cut into halves
- ¾ teaspoon paprika gluten free
- ¼ teaspoon chili powder gluten free
- ¼ teaspoon celery seed gluten free
- ½ teaspoon Kosher salt, more to taste
- ¼ teaspoon black pepper, more to taste
- ½ lemon, juiced and rind roasted on pan
- 3½ cups chicken or vegetable broth, gf gluten free
- 1½ cups water
- 2 cups cheddar cheese, grated or 1 cup Manchego plus 1 cup cheddar
- 2 tbsp parmesan, grated
- ¼-½ cup heavy cream
Instructions
- Preheat the oven to 425 degrees F.
- On a baking sheet or stone pan, set the cauliflower florets, diced onion, and garlic. Drizzle with olive oil. Sprinkle spices and salt and pepper over and stir to coat. Add the lemon juice and set the lemon rind on the pan.
- Roast for 25-30 minutes until golden brown and tender.
- Add broth and water to a 5 quart saucepan. Bring to a boil. Add the roasted cauliflower, onion, and garlic. Simmer for 12-15 minutes. Remove from the burner.
- Use an emulsion blender or other blender to puree the vegetables until very smooth.
- Add the cheddar and parmesan cheeses (or cheddar, parmesan, and Manchego). Stir to melt the cheeses. Add the heavy cream and stir.Serve in bowls topped with minced chives or scallions, parsley, and chili powder or paprika.
