For this cauliflower Cheddar soup, cauliflower is roasted with onion and garlic, then blended with thickened broth and Greek yogurt. It’s a lovely, creamy, comforting soup.
Cauliflower Cheddar Soup
Ingredients
- 1 small onion quartered
- 3 cups cauliflower cut into small florets
- 5 cloves garlic peeled
- olive oil spray
- salt and freshly ground black pepper to taste
- 1/4 cup all-purpose flour
- 2 cups vegetable stock
- 1 cup whole milk
- 8 ounces Cheddar cheese shredded, plus more for garnish
- 1 cup plain Greek yogurt
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Line a baking tray with parchment paper. Spread onion, cauliflower and garlic onto baking tray. Spritz with oil. Season with salt and pepper.
- Roast in the preheated oven until florets and onion have taken on a golden color, about 30 minutes.
- Meanwhile, over medium heat, add flour to a saucepan and slowly whisk in broth; cook until slightly thickened, 3 to 5 minutes. Remove 1/2 cup broth; set aside.
- Add roasted cauliflower mixture to saucepan. Blend soup with an immersion until as chunky or smooth as you like.
- Turn heat to low; stir in cheese and milk. Stir reserved broth, a little at a time, into yogurt. Remove soup from heat and stir in yogurt mixture. Garnish with extra shredded cheese if desired.
