Broccoli Cheddar Soup meet your winter white counterpart. This has all the benefits of broccoli ched without the green pieces stuck in your teeth and the yellow artificial food coloring.
This soup is rich and creamy with the illusion of being a tiny bit healthy due to all the cauliflower.
I promise this recipe will convert any cauliflower hater… roasting it completely changes the flavor and smothering it in melted cheese doesn’t hurt either.
Inspired by CookingClassy
2-2.5 lb cauliflower, cored and chopped into small, bite size pieces (about two heads)
2 tablespoons olive oil
3 tablespoons butter
1 cup finely chopped yellow onion
3.5 tablespoons all-purpose flour
1 clove garlic, minced
3 cups whole milk
14 ounces of low-sodium chicken broth
0.5 cup heavy cream
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 bay leave
Pinch of sugar
4 ounces shredded sharp white cheddar cheese (about 1 cup) plus more for serving
1 ounce finely grated parmesan cheese (packed 0.25 cup)
Preheat oven to 425 degrees. Place cauliflower on baking sheet. Toss with olive oil, salt and pep and spread into an even layer. Bake for 25 minutes. Set aside.
In large pot melt butter over medium heat. Add onion and sauté 4-5 minutes. Add in flour and cook, stirring constantly for 1.5 minutes, adding in garlic during the last 30 seconds of cooking. While whisking, slowly pour in milk followed by chicken broth and cream.
Add parsley, thyme, bay leaf, sugar, roasted cauliflower and salt/pep. Bring to boil, stirring constantly, then reduce heat to low. Puree 3 cups of the soup in a blender and return to soup in pot. Remove from heat and stir in both cheeses. Serve warm, garnish with additional cheese and carbs if desired.