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; 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.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

20 min

Prep Time

1 hr

Total Time

servings

Get started!

Keep screen on.

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

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.