roasted cauliflower soup

How To Make roasted cauliflower soup

• 1

  Place cauliflower on a large rimmed baking sheet and drizzle with 2 tbsp. olive oil. Sprinkle with salt and cayenne pepper and stir to coat.
• 2

  Roast cauliflower at 425 degrees for 15 minutes, stirring once halfway through cooking. When cauliflower has finished roasted, add the remaining tbsp of olive oil to a dutch oven over medium heat.
• 3

  Add the onion and garlic to the oil and cook for 5 minutes Add the chicken broth to the pot along with the roasted cauliflower and bring to a boil. Reduce to a simmer and cook for 15 minutes.
• 4

  When the cauliflower is nice and soft, mash the cauliflower with a potato masher,. Add in heavy cream, cream cheese and cheddar cheese stir until smooth. (Use an immersion blender or upright blender in batches), until creamy consistency.
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