Roasted Cauliflower Cheddar Soup
Source: adapted from cookingclassy.com
1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces
1 1/2 T extra virgin olive oil
Salt and freshly ground black pepper
3 T butter
1 cup finely chopped yellow onion
3 T all-purpose flour
1 clove garlic, minced
3 cups milk
2 cups low-sodium chicken broth
1/2 cup heavy cream
1 T chopped fresh parsley, plus more for garnish
1 bay leaf
1/4 tsp granulated sugar
4 oz shredded sharp white cheddar cheese, shredded (1 cup), plus more for serving if desired
1 oz finely grated parmesan cheese (slightly packed 1/4 cup)*
Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, spread into an even layer and season lightly with salt and pepper. Bake at 425 for 20-25 minutes, until golden. Remove from oven and set aside.
In a soup pot, melt butter over medium heat. Add in onion and saute until tender, about 4-5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in milk followed by chicken broth and cream. Add in parsley, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste. Bring to a boil, stirring frequently and allow to cook until thickened slightly.
Puree 3 cups of the soup in a blender and return to soup in pot(I use my stick blender and just partially blend right in the pot). Remove from heat and stir in cheeses. Serve warm garnished with additional shredded cheddar, parsley and serve with fresh bread or croutons if desired.
Yield: About 4 servings