Roasted Garlic Cheddar Cauliflower Soup | Meg’s Recipes
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cook the veggies: Add cauliflower florets to the pan, drizzle with 1-2 tablespoons
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Blender
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Chef's knife
- Cutting board
- Pot
- Stove
- Spoon
- Measuring spoon
- Toaster
Ingredients
- 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper
- 1 head garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth (or sub chicken broth if not vegetarian)*
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 heaping cup shredded sharp cheddar cheese
- Sliced green onion & extra cheddar on top
- Croutons or toasted sourdough bread/bread of choice for dipping/serving
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