Soup season is our time to THRIVE. I am here for it and Soup Sundays are about to become a “thing” in our house. I’m making some form of soup every weekend for the foreseeable future. It’s going to be the star of the show on Sunday with some garlic bread – and then I’m using it for quick lunches for the rest of the week.
First up on my Soup Sunday series is this Cheesy Roasted Cauliflower Soup. It’s EVERYTHING. First let’s just start by saying that if you’re not roasting cauliflower, and cooking it some other way, you’re missing out on life. Roasting Cauliflower is what gives it that deep caramelized flavor that you just can’t say no to. It’s so good. Almost candy like… kinda like those potatoes from earlier this week.
Once you’ve got the Roasted Cauliflower prepped, the rest is super easy. Everything goes into a pot and simmers away developing even more flavor. The soup gets finished off with some cheese… duh, and some butter to make it extra velvety. Although you could skip the butter if you’re so inclined.
It’s going to be your new go to. And it freezes really well! Make a double batch, portion it out, pop it in the freezer and you’re sitting pretty!!
Cheesy Roasted Cauliflower Soup
- 1 head cauliflower cut into bite-size floretscut into bite-size florets
- 3 tablespoons olive oil divided
- kosher salt and freshly cracked black pepper
- 1 large yellow onion roughly chopped
- 4 cloves garlic roughly chopped
- 4 cups vegetable or chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice plus more to taste
- 1/2 cup shredded manchego cheese
- finely chopped chives to garnish
- crumbled homemade breadcrumbs to garnish
- Preheat the oven to 425 degrees F.
- Transfer the cauliflower florets onto a parchment lined baking sheet, and toss with 2 tablespoons of olive oil until evenly coated. Space the cauliflower out in a single layer and season liberally with salt and pepper. Transfer to the oven and roast until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway to make sure it’s evenly roasted.
- Once the cauliflower is done, heat the remaining olive oil in a large dutch oven over medium heat until shimmering. Add the yellow onion and season with salt. Saute, until the onion is softened and translucent, 5 to 7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
- Transfer the cauliflower to the dutch oven. Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to maintain a slow simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
- After 20 minutes, add the cheese and butter remove the pot from the heat and let the cheese melt for a few minutes. Using an immersion blender, blend the soup until smooth. Taste and add the lemon juice and stir to combine, adjusting the salt and pepper as needed.
- Serve and garnish as needed.