Creamy Roasted Cauliflower and Cheese Soup (Gluten Free)
This soup is both satisfying and healthy! It's also loaded with flavor and creaminess.
Servings 5- 6 servings
Prep Time 20 minutesmins
Cook Time 40 minutesmins
Equipment
1 5 quart saucepan
1 rimmed sheet pan or stone pan
1 emulsion blender or other blender
Ingredients
1headcauliflower cut into florets
3 ½tbspolive oilextra virgin
1largeonion, diced
3largecloves garlic, peeled cut into halves
¾teaspoonpaprikagluten free
¼teaspoonchili powdergluten free
¼teaspooncelery seedgluten free
½teaspoonKosher salt, more to taste
¼teaspoonblack pepper, more to taste
½lemon, juiced and rind roasted on pan
3½cupschicken or vegetable broth, gfgluten free
1½cupswater
2cupscheddar cheese, grated or 1 cup Manchego plus 1 cup cheddar
2tbspparmesan, grated
¼-½cupheavy 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.
Course: Soup
Cuisine: American, Mediterranean
Keyword: creamy cauliflower and cheese soup, roasted cauliflower soup, soup