I’ve been in a recipe rut lately. So a couple weeks ago I did some recipe browsing. I found this recipe for roasted cauliflower cheddar soup on two peas and their pod. It was very easy to make and tasted great.
I modified it so that I could eat it. So it was basically roasted cauliflower, broth and cheddar cheese. That’s it.
Simple and healthy. It reminded me of potato soup…which is nice treat for someone that can’t eat potatoes 🙂
It isn’t exactly the most photogenic soup. But what it lacks in appearance it makes up for in taste. I added a little diced avocado for some texture. I also offered diced chicken and beef to mix in for a heartier soup.
Check out the link for the original recipe with things like onions and celery. Here is how I made it.
Roasted Cauliflower and Cheddar Soup
serves 3 – 4
1 head cauliflower
1 -2 Tbsp. EVOO
2 tsp. sea salt
2 – 3 cups chicken broth (or vegetable broth to make it vegetarian)
salt and garlic powder to taste
1/2 – 3/4 cup grated cheddar cheese
Wash and chop cauliflower. Mix cauliflower with EVOO and salt. Roast the coated cauliflower on a parchment lined baking sheet at 400 degrees for 35 minutes.
Simmer roasted cauliflower in the broth for about 15 minutes.
Remove from heat and puree with an immersion blender until smooth and creamy. Add seasoning to taste.
Return the pan to the stove over low heat. Add extra broth if the soup is too thick. Add the cheese and heat until it has melted.