Cauliflower Leek & Cheddar Soup
A creamy and comforting soup featuring roasted cauliflower, sautéed leeks, and melted cheddar cheese.
Ingredients
- 1 Head cauliflower, cut into florets
- 2 tbsp Olive oil
- 2 Sliced leeks (only the white and light green parts)
- 4 cups Chicken or vegetable broth
- 2 cups Milk
- 1 cup Shredded cheddar cheese
- 2 tbsp Butter
- 2 utter All-purpose flour
- Salt and pepper
Instructions
- Preheat oven to 400°F. Season the cauliflower florets with salt and pepper after tossing them in 1 tablespoon olive oil. Roast for 20-25 minutes, until tender and lightly browned.
- In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the sliced leeks and cook until they are tender, 5 to 7 minutes.
- Add the roasted cauliflower to the pot in conjunction with the milk and broth. Cook for 10 minutes after reaching a simmer.
- Dissolve the butter in a little pan over medium warm. Whisk in the flour and cook for 1-2 minutes to make a roux.
- Cook the soup for five more minutes, or until it thickens, after gradually whisking in the roux.
- Take off the heat and mix in the melted cheddar cheese shreds.
- Season with additional salt and pepper to taste.
- Serve hot, garnished with extra cheese or chives if desired.