If there is one of my soup recipes that you must try this Fall, please let this be it! This soup is equally as delicious, if not better, than broccoli cheese soup. I wouldn’t have thought it would be as good because cauliflower seems quite bland, but when you roast it in a blazing hot oven, it takes it to a whole new level.
Roasted Cauliflower White Cheddar Soup
The cauliflower florets seem to caramelize on the edges and bring a light sweetness to the soup. It was hard for me not to eat all of the roasted cauliflower before adding it to the soup, I love the stuff! I might try adding other vegetables, like carrots or potatoes, to make this a more healthy vegetable soup. (I recommend you blend it with an immersion blender after the simmer stage if you prefer a smoother texture.)
Creamy Cauliflower Soup
I loosely adapted the recipe for this from the Broccoli Cheese Soup I have posted (now they’re both my favorite soups), but I did however adjust the ingredients to make this one just a bit lower in fat. Since the cauliflower was able to offer some creaminess to the soup after pureeing, I didn’t need as much of the roux mixture (the butter and flour) and I also used a little less cheese. You could definitely make this keto or gluten free by decreasing the flour in your roux or using a flour substitute. Nutrition wasn’t really in mind when I added the lesser amount of cheese though, I just wanted some of the roasted cauliflower flavor to really show through. Truthfully, you could leave the cheese out altogether and still have an irresistibly tasty soup (and I won’t say that often about cheese, I’m a cheese fanatic). This soup is also wonderful served in the homemade bread bowls I posted just yesterday. Top it with some bacon bits and more sharp cheddar cheese and enjoy!
