Ingredients:

  • 1 large head of cauliflower (about 2 lbs / 900g), cut into florets
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 carrots, chopped (about 1 cup / 120g)
  • 2 celery stalks, chopped (about 1 cup / 110g)
  • 4 cloves garlic, minced
  • 4 tablespoons (57g) unsalted butter
  • 4 cups (950ml) vegetable broth (or chicken broth for richer flavour)
  • 1 cup (240ml) whole milk (or cream for extra richness)
  • 1 teaspoon dried thyme
  • ½ teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 cups (about 225g) sharp cheddar cheese, shredded
  • ½ cup (about 50g) Parmesan cheese, grated (optional)
  • Chopped fresh chives (Optional)
  • Crispy bacon bits (Optional)
  • Croutons (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 2 tablespoons of melted butter, salt, and pepper. Spread on a baking sheet and roast until tender and slightly browned, about 20-25 minutes.
  2. While cauliflower roasts, melt the remaining butter in the soup pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. Add the roasted cauliflower to the pot. Pour in the vegetable broth, milk (or cream), thyme, and nutmeg. Bring to a simmer, then reduce heat and cook for 15 minutes to allow the flavors to meld.
  4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
  5. Remove the pot from the heat. Stir in the cheddar cheese and Parmesan cheese (if using) until melted and smooth. Season with salt and pepper to taste.
  6. Ladle the cheesy cauliflower soup into bowls. Garnish with chopped chives, crispy bacon bits, and croutons, if desired.