Roasted Cauliflower and Cheddar Soup | epicuricloud (Tina Verrelli)
Roasted cauliflower in a flavorful broth combines with a homemade white cheddar cheese sauce to make this delicious creamy soup!
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Cooking tools:
- Food processor
- Oven
- Stove
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Saucepan
- Whisk
- Spoon
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 8 cups finely chopped cauliflower ((from 1 large head))
- 4 tablespoons olive oil (divided)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup chopped onion
- 1 cup shredded carrot
- 1 teaspoon minced garlic
- 2 teaspoons minced fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- 48 ounces low-sodium chicken broth
- 6 tablespoons butter
- 6 tablespoons flour
- 1/4 teaspoon kosher salt
- 1 teaspoon dry mustard
- 1/2 teaspoon white pepper
- 2 cups whole milk
- 3 cups shredded white cheddar ((approx. 3/4 pound))
- garnish with some fresh chopped parsley (if desired)
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