Cauliflower and Extra Old Soup
Warm up with a comforting bowl of Cauliflower and Extra Old Soup, a rich and velvety dish that's perfect for cozy nights. This recipe combines roasted cauliflower with the bold sharpness of extra-old cheddar cheese, creating a creamy, flavor-packed soup that's sure to impress. A touch of fresh thyme adds a subtle herbal note, while roasted garlic and onion deepen the savory profile. With just a handful of pantry staples like butter, flour, and chicken or vegetable stock, this recipe is easy to prepare yet feels indulgently gourmet. Perfect as a starter or a hearty main course, it’s an irresistible way to embrace the magic of simple, wholesome ingredients.
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup whole milk
- 1.5 cups extra-old cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
Instructions
Preheat your oven to 425°F (220°C).
Cut the cauliflower into small florets and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and toss to coat.
Roast the cauliflower in the oven for 25 minutes, or until golden and tender, flipping halfway through.
In a large pot, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Sprinkle the flour into the pot and stir continuously to create a roux. Cook for 2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable stock while whisking to avoid lumps. Bring the mixture to a gentle simmer.
Once the cauliflower has finished roasting, add it to the pot. Let the soup simmer for 10 minutes to develop flavor.
Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a countertop blender and blend until creamy. Return the soup to the pot if using a countertop blender.
Stir in the milk and shredded extra-old cheddar cheese. Heat gently, stirring until the cheese has fully melted.
Season the soup with additional salt and black pepper to taste. If using fresh thyme leaves, stir them in at this point.
Ladle the soup into bowls, garnish with extra shredded cheddar or a sprinkle of thyme if desired, and serve hot.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 7956 mg | 346% | |
| Total Carbohydrate | 78.2 g | 28% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 30.3 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1732 mg | 133% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2786 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
