Roasted Cauliflower Cheese Soup

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Roasted Cauliflower Cheese Soup

Fridge clear out time and I’ve had this beautiful Romanesco cauliflower lurking for a while so I’m thinking I’ll simply roast it all up and turn it into soup. Roasting veg adds a deep nuttiness to the finished dish that packs in so much flavour.

Theres also the end of some very stale bread that can go into the hot oven alongside the veg for some crispy, herby croutons. Because of course if the oven is on, we may as well use it…

And honestly, other than some stock, a can of white beans for some extra plant protein and a ‘healthy’ heap of blue cheese and cheddar cheese it couldn’t be easier.

The most work I did was standing and blending and trying not to get soup chunks all over me! Simple, Resourceful, Quick, and above all tasty.

For the soup:

For the croutons:

You will need a large soup pan and a large roasting tin, or you could make this all in one pan if you have a large shallow casserole dish that can work both in the oven and the hob.

For the soup

Pre-heat the oven to 180°C (160ºC fan/350°F/Gas 4)

Place all the veg onto the roasting tin along with the herbs and salt and pepper and drizzle with oil. Stir well so that everything is covered. Place in the oven and roast for 25 mins or until the veg is beginning to colour and soften.

Place it all into the soup pan on a medium heat and pour over the stock and the beans and stir. Bring to the boil, then reduce the heat to its lowest, place the lid on and allow it to simmer gently for 15 minutes or until the vegetables are tender.

Remove from the heat and allow it to sit for 5 mins, then stir in the cheeses.

Using a hand blender, whizz the soup until silky smooth then stir in the mustard. Taste and add more seasoning as required.

FOR THE CROÛTONS

Tear the bread into rough chunks and tip onto a small baking tray.  Drizzle well with olive oil, then sprinkle with the rosemary and season with salt and freshly ground black pepper and shimmy them around to ensure they’re fully coated.

Pop into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, shimmy them around halfway through. Serve on top of the soup with some freshly torn flat-leaf parsley

For more soup recipes, check these out on, Dom In TheKitchen.

Eat and of course enjoy!