We love making this cozy + creamy roasted cauliflower soup. Roasting the veggies makes them over-the-top flavorful, giving the healthy cauliflower a creamy potato soup vibe. Delicious!
Preheat oven to 400°F.
Roughly chop cauliflower into chunks/florets and peel + chop onion into 8 sections. Peel garlic and lightly smash/smush with a blunt object, like a wine bottle. Add to a rimmed baking sheet and toss with 2-3 TBSP oil. Season lightly with salt and pepper (we'll add extra seasoning to taste later).
Roast on the center rack for 25-35 minutes, until edges are golden and veggies are tender and almost caramelized. If you'd like a fun garnish, snag a few florets off the tray and set aside for later.
Let's get blending! If you're using an immersion blender (they're so handy!) transfer veggies to a dutch oven or large pot and add broth. If using a regular blender or food processor, divide veggies into 3 batches. Add 1/3 of the veggies to your processor/blender along with a cup of broth, careful not to overfill. Blend until smooth and transfer each batch to your pot. Now that the broth and veggies are in ze pot, warm it up to a light boil then reduce to simmer and cook for 20-30 minutes, stirring occasionally.
Once your soup is ready, swirl in 1/2 cup of heavy cream and optional cheddar. Give it a taste and add any additional seasoning desired (salt, pepper, etc...). Ladle into bowls and enjoy hot with your choice of toppings from the list below.
The leftovers are fantastic the next day so feel free to tuck some into the fridge for later!
I used veggie broth to keep things vegetarian but chicken broth/stock may be used as well!
Tasty Topping Options:
Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!