Cheesy Roasted Cauliflower Soup
Ingredients
- 1 head cauliflower (bite-size florets)
- 3 tbsp olive oil (divided)
- salt and pepper
- 1 large yellow onion
- 4 cloves of garlic
- 4 cups vegetable or chicken broth
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice (more to taste)
- 1/2 cup shredded manchego cheese
- chives & breadcrumbs to garnish
Method
- Preheat oven to 425f
- Roast cauliflower tossed in 2 tbsp oil for 25-35 minutes (toss half way)
- Remaining oil in dutch oven, heat until oil is shimmering
- Add yellow onion, season with salt. Saute until softened and translucent 5-7 minutes
- Add garlic, stir until fragrant (about 30 seconds), add broth
- Add cauliflower to dutch oven, increase heat to medium-high, bring to summer.
- Maintain a slow simmer, stirring occasionally, for 20 minutes.
- After 20 minutes, add cheese and butter, remove from heat, let cheese melt.
- Blend using immersion blender until soup is smooth.
- Add lemon juice, stir to combine.
