Roasted Cauliflower and Cheese Soup

Ok ok, I know that everyone is probably dying to get out of soup season by now, but it has been a bit chilly here in Utah the last couple of weeks so I figure I'm safe in posting this. I also just couldn't let this recipe get away from me because it is seriously one of my FAVORITE soups. No really. The roasted cauliflower is out of this world! I couldn't even imagine how amazing the flavor would be. Serve this with some crusty bread and you've got yourself a gourmet meal in no time!

Roasted Cauliflower and Cheese Soup

Adapted from Two Peas and Their Pod

1 (1 1/2 pound ) head of cauliflower, cut into florets

3 tsp. garlic, minced

2 Tbsp. olive oil

Salt and pepper, to taste

1 Tbsp. olive oil


1 medium onion, diced

3 1/2 cups chicken broth

2 teaspoons thyme

½ Tbsp. rosemary

1/2 cup shredded mozzarella cheese

salt and pepper to taste

1. Preheat the oven to 400 degrees F. In a large bowl, toss the cauliflower and garlic in the olive oil until well coated. Season with salt and pepper, to taste. Place on a large baking sheet in a single layer and roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.

2. Heat the olive oil in a large saucepan over medium heat, add the onion saute until tender, about 5-7 minutes. Chop up the roasted garlic. Add the garlic, roasted cauliflower, chicken broth, thyme and rosemary and bring to a boil. Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.

3. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Add the mozzarella cheese and stir until melted. Season with salt and pepper and remove from heat. Ladle the soup into bowls and serve warm.