Recipe: Roasted Cauliflower & White Cheddar Soup

I received product/compensation in exchange for sharing my honest opinion.

Now that it’s getting colder out I can finally start making my soups without my family thinking I’m crazy. I am someone who could eat soups year-round but soups are definitely much better on a cold day.

One of my favorite soups is Roasted Cauliflower & White Cheddar Soup. It combines two of my favorites: cauliflower and cheese. I admit though I usually dread it because it causes craziness in my kitchen. It is not that many ingredients, nor is it hard, it is just that I need to drag out my chopper and blender.

Honestly, I thought a blender was my only option to mixing the soup. I never thought to use an immersion blender until I recently discovered how amazing they are. Mealthy decided to go one step further with their Immersion Blender and make it more of an all-in-one.

The Mealthy Handblend Immersion Blender is actually my new favorite kitchen gadget. It blends, purees, whisks and chops with just one small appliance. Seriously it combines a few small appliances in one which a piece that pops off and attaches onto different attachments. You even get a smoothie cup with measurements on it. Oh and the blender is made with high-quality stainless steel and is 100% BPA free.

You go from a chopper – yeah for easy onion chopping:

To blending – I was able to blend up my soup right in the pot! I highly recommend using a bigger pot in case it splashes. There is even a Turbo button for more hardcore blending!

Okay so without further ado, here is my soup recipe….

Roasted Cauliflower & White Cheddar Soup

INGREDIENTS:

• 1 small head cauliflower cut up
• 2 tablespoons extra virgin olive oil
• 1 diced medium onion
• 2 tbsp. minced garlic or fresh garlic if you have it – I like garlic so tend to use a lot
• 1 teaspoon thyme
• 3 cups chicken broth – I suppose you could use plain broth but I like chicken broth
• 1 block of aged white cheddar cut up
• 1 cup milk
• salt and pepper to taste
• Optional:  Bacon for topping – well this is not really optional for me!

DIRECTIONS:

• Preheat oven to 400F degrees
• Toss the cauliflower florets in the oil then arrange them in a single layer on a baking sheet.
• Roast the cauliflower in the oven until lightly golden brown -it takes about 20 minutes.
• Sauté onion with little butter until tender, about 5-7 minutes.
• Add the garlic and thyme and sauté about a minute.
• Add the broth and cauliflower, bring to a boil, reduce the heat and simmer covered for 20 minutes.
• Blend the soup until it reaches your desired consistency – use a blender if you don’t have an immersion blender but I do highly recommend the Mealthy Handblend Immersion Blender.
• Mix in the cheese, let it melt and season with salt and pepper if needed.
• Mix in the milk and remove from heat.
• Top with bacon if you’d like.

This soup is seriously yummy and pretty hearty. What I love about it is that you can make it however you want depending on your mood. You can change up the cheese, add different toppings like green onions, crackers or bacon or make it as thick or thin as you want.

Now that I have the Mealthy Handblend Immersion Blender I will definitely be making this soup more often. It has literally cut my cooking prep in half and made cooking less like a chore for me.

Check out the Mealthy Handblend Immersion Blender for yourself

You can find the Mealthy Handblend Immersion Blender on the Mealthy website.