Categories: Soup
Ingredients
- 1 head cauliflower, cut into bite-size pieces
- 6 tbsp. olive oil, divided
- 1 red onion, chopped
- 3 cups vegetable broth
- 1/8 tsp salt
- 1 tbsp. pepper, or to taste
- 1 bunch broccoli, cut into bite-size pieces
- 8 oz. package shredded extra-sharp white Cheddar cheese
Directions
-
Place cauliflower on a baking sheet. Drizzle with 3 tbsp. oil; toss until well coated. Bake at 350 for 30-45 minutes, until roasted and golden. Meanwhile, add remaining oil to a large soup pot over medium-high heat; add onion. When oil is hot, reduce heat to medium. Cook onion until caramelized, tender and golden, about 10-15 minutes.
-
Add cauliflower, broth, salt and pepper to soup pot. Stir well and add broccoli. Simmer until broccoli is tender, about 10 minutes. Working in batches, transfer soup to a blender and process for about 3-5 minutes, until pureed. Return soup to pot over low heat. Slowly add cheese, stirring until melted.