Cheesy Roasted Cauliflower Soup

Name: Cheesy Roasted Cauliflower Soup
Prep time: 20 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 small head (14 ounces) cauliflower, cut into florets; 6 tablespoons Land O Lakes® Butter divided; 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1 medium (1 cup) yellow onion, chopped; 1 teaspoon finely chopped fresh garlic; 2 tablespoons all-purpose flour; 20 ounces (2 1/2 cups) chicken broth; 3 cups Land O Lakes® Half & Half; 1/2 teaspoon ground red pepper (cayenne); 12 ounces (3 cups) Land O Lakes® Sharp White Cheddar Farmstyle Cut Shredded Cheese chopped; 1 cup panko bread crumbs; 1 tablespoon fresh thyme, chopped; 4 slices thick-cut bacon, cooked, crumbled; 2 tablespoons chopped fresh chives, if desired

Roasting the cauliflower gives this cheese soup an extra-rich deep and savory flavor.

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20 min

Prep Time

1 hr

Total Time

servings

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Ingredients

1 small head (14 ounces) cauliflower, cut into florets

6 tablespoons Land O Lakes® Butter, divided

1 teaspoon salt, divided

¹/₂ teaspoon pepper, divided

1 medium (1 cup) yellow onion, chopped

1 teaspoon finely chopped fresh garlic

2 tablespoons all-purpose flour

20 ounces (2 ¹/₂ cups) chicken broth

3 cups Land O Lakes® Half & Half

¹/₂ teaspoon ground red pepper (cayenne)

12 ounces (3 cups) Land O Lakes® Sharp White Cheddar Farmstyle Cut Shredded Cheese, chopped

1 cup panko bread crumbs

1 tablespoon fresh thyme, chopped

4 slices thick-cut bacon, cooked, crumbled

2 tablespoons chopped fresh chives, if desired

How to make

STEP 1

Heat oven to 375°F. Line 15x10x1-inch baking pan with parchment paper.
STEP 2

Arrange cauliflower in prepared pan in even layer. Melt 2 tablespoons butter in microwave. Pour over cauliflower; toss to coat. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss until evenly coated. Bake 25-30 minutes or until cauliflower is tender and browned. Set aside.
STEP 3

Melt 2 tablespoons butter in 4-quart saucepan over medium heat until sizzling. Add onion; cook, stirring occasionally, until onion is translucent. Add garlic; continue cooking 5 minutes. Stir in flour; cook 5 minutes. Slowly whisk in chicken broth and half & half. Add roasted cauliflower, cayenne and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
STEP 4

Use immersion blender to blend until smooth or use 5-cup blender, blending in three batches until smooth.
STEP 5

Return mixture to saucepan (if using 5-cup blender). Add cheese; cook over medium-low heat, stirring occasionally, 8-10 minutes or until melted and heated through.
STEP 6

Meanwhile, melt remaining 2 tablespoons butter in small saucepan. Add bread crumbs and thyme. Cook, stirring occasionally, until bread crumbs are golden brown.
STEP 7

Serve soup warm topped with bread crumbs, crumbled bacon and chopped chives, if desired.

Tip #1

Store leftovers in airtight container in refrigerator up to 4 days.

580 Calories

44 Fat (g)

135 Cholesterol (mg)

2080 Sodium (mg)

27 Carbohydrates (g)

2 Dietary Fiber

24 Protein (g)

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