Roasting the cauliflower gives this cheese soup great flavor.
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1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 small (14 ounce) head cauliflower, cut into florets
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium (1 cup) yellow onion, chopped
1 teaspoon finely chopped fresh garlic
2 tablespoons all-purpose flour
3 cups Land O Lakes® Half & Half
1 (14-ounce) can chicken broth
1/4 teaspoon ground red pepper (cayenne)
16 (3/4-ounce) slices Land O Lakes® Sharp Cheddar American Blend, chopped
4 slices thick-cut bacon, cooked, crumbled
2 tablespoons chopped fresh chives, if desired
Heat oven to 375°F. Line 15x10x1-inch baking pan with parchment paper; set aside.
Melt 2 tablespoons butter in bowl in microwave. Add cauliflower florets, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss lightly to coat. Place onto prepared baking pan; bake 25-30 minutes or until cauliflower is tender and browned.
Melt remaining 2 tablespoons butter in 4-quart saucepan over medium heat until sizzling. Add onion; cook, stirring occasionally, until onions are translucent. Add garlic; continue cooking 5 minutes. Stir in flour, cook 5 minutes. Slowly whisk in half & half and chicken broth. Add cooked cauliflower, red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Transfer one-third cauliflower mixture carefully into 5-cup blender container. Cover; process until smooth. Place into bowl. Repeat with remaining cauliflower mixture.
Return mixture to saucepan. Add cheese; cook over medium-low heat 8-10 minutes, stirring occasionally, until melted and heated through.
Serve warm topped with crumbled bacon and chopped chives, if desired.
Can’t get enough cauliflower? Neither can we. Roast it. Mash it. Cheese it up. Turn it into soup.