Description
A creamy roasted cauliflower soup finished with Parmesan cheese for rich, comforting flavor.
Ingredients
1 medium head cauliflower, cut into small florets (about 4 cups)
1 small onion, finely diced
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup butter
1/4 cup white whole wheat flour
1 cup milk
1/3 cup heavy cream
4 cups vegetable broth
3/4 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
Instructions
1. Heat oven to 400°F. Spread cauliflower, onion, and garlic on a greased baking sheet. Drizzle with olive oil and season. Roast 20–25 minutes until tender.
2. Melt butter in a medium pot over medium-high heat. Whisk in flour and cook 1 minute.
3. Slowly whisk in milk, cream, and broth. Cook until lightly thickened.
4. Transfer roasted vegetables to a blender. Add broth mixture and blend until smooth.
5. Return soup to pot and simmer gently for 10 minutes.
6. Remove from heat. Stir in Parmesan and parsley. Adjust seasoning and serve.
Notes
Blend in batches if needed. Reheat gently to avoid separating the dairy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soups & Stews
- Method: Roasting and simmering
- Cuisine: American