Roasted Cauliflower Soup
Author: Sarah
Recipe type: Soup
- 1 1⁄2 tbsp butter
- 1 clove garlic, minced
- 1 medium onion, diced
- 1 stalk celery, diced
- 2 cups milk
- 2 cups vegetable broth
- 1 cup Water
- 1 head Cauliflower, chopped (about 6 cups)
- 2 Tbsp Olive Oil
- 1⁄2 tsp Kosher or sea salt
- 1⁄2 tsp Ground black pepper
- 1 tsp Smoked paprika
- 2 tsp Dijon mustard
- 4 oz Cheddar cheese
- Preheat oven to 400°F
- Core cauliflower, and cut into small bite sized pieces and place into a bowl.
- Drizzle with olive oil and toss until coated.
- Spread florets out into a single layer on a roasting pan. Lightly season with salt and pepper.
- Roast for 25 - 30 minutes or until tops are slightly brown and caramelized.
- Remove from oven.
- Sautée onions, celery and garlic in butter in a sautée pan until translucent.
- Add milk, veggie broth, roasted cauliflower, salt, pepper, paprika, and mustard and bring to a boil.
- Reduce heat and simmer until cauliflower is tender.
- Remove from heat and cool slightly.
- Using a slotted spoon, remove and set aside 4 cups of vegetable mixture.
- Carefully transfer the remainder of the mixture to the blender. Add cheese to jar and secure lid.
- Select "Soup" cycle and blend until complete.
- Add reserved mixture to blended soup and pulse on gentle for 5 seconds.
- Garnish with parsley, more shredded cheddar cheese or bacon.
- Enjoy!
If you don't have a stand blender, an immersion hand blender can also be used.
Recipe by More Than Your Average Mom at https://morethanyouraveragemom.com/recipe-blendtec-roasted-cauliflower-bisque/
3.5.3208