Roasted Cauli Cheddar Soup

Roasted Cauli Cheddar Soup

​Prep Time: 15 Min
Cook Time: 40 - 45 Min

Yields: Approx: 4 x 1 Cup Servings

WHAT YOU NEED

• 1 Head Cauli Broken Down in to Florets      (+ EVOO, Salt, Pep, Pepper Flakes)
• 3 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1/2 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed 
• 1 Yellow Onion, diced
• 3 C PC Brand Plant-Based Chik'n Broth
• 1 C Whipping Cream, room temperature
• 2 C Extra Old White Cheddar, shredded
• 1 C Fiery English Cheddar, shredded
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper
• GARNISH - Green Onions, Croutons

N O T E

• Quick Croutons - Got a French Baguette handy? Heat a small skillet with EVOO to about medium heat. Slice some baguette and fry both sides of each slice until crisp and golden. Season with a pinch of salt, cut them in half, and voila, crisp, quick croutons. 

DIRECTIONS

• Preheat your oven to 425 F
• Toss the florets with some EVOO and transfer them to a parchment lined baking sheet. Season with salt, pepper, and pepper flakes. Bake 25 - 30 minutes until slightly charred and tender.​

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• While the cauli roasts, begin the soup. Begin melting the butter, EVOO, pepper flakes, and smashed garlic in a large skillet deep enough to accommodate the soup. Once heated, stir and let everything sizzle for about a minute before adding the onions and a good pinch of salt & pep. Stir and let those onions cook for 7 - 8 minutes until golden and mostly tender. 
• Pour in the broth and cream and bring the soup to a boil. Once boiled, reduce the heat to a simmer and cover with a tilted lid. Once the cauliflower is roasted, fold that in to the simmering soup along with 1/2 tsp. salt. Stir and return the tilted lid.​

• Let the soup simmer for 25 minutes. Once that's completed, carefully transfer the soup to your blender (in batches if needed to remain safe) and puree until smooth and velvety. Return the creamy soup to the skillet and let it start bubbling. Turn off the heat and fold in 2/3 of the cheese you've shredded. Thin the soup out using broth if needed to reach your desired consistency. I prefer a thicker, creamier soup myself! Taste and adjust salt / pepper if needed / desired.
• Serve each bowl with some crispy croutons, sliced green onions, cracked pepper, pepper flakes, and a sprinkle of the reserved cheese(s). ENJOY!
• Leftover soup can be refrigerated in an airtight container for up to 4 days.

HAPPY VEG