Ingredients

The following ingredients have 4 Servings
  • 1 large cauliflower ((approximately 2 pounds))
  • 5 tablespoons extra virgin olive oil (divided)
  • Kosher salt and freshly cracked black pepper (to taste)
  • 1 cup yellow onion (finely chopped)
  • 2 ribs celery (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh parsley (chopped + extra for garnish)
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 32 ounces vegetable broth
  • 1 bay leaf
  • 1 ½ cups sharp white cheddar cheese (shredded, + more for serving if desired)

Instruction

  • Preheat oven to 400 degrees F.
  • Core and chop the cauliflower into florets. Place the florets on a baking sheet. Drizzle with 3 tablespoons of olive oil and season with salt and pepper to taste; toss to evenly coat. Spread the cauliflower into an even layer. Bake in preheated oven until golden, about 15-20 minutes. Remove from oven and set aside.
  • Meanwhile, heat the remaining two tablespoons of olive oil in a large pot over. Add the onion, celery, and garlic to the hot oil along with the parsley, thyme, aqnd smoked paprika; saute until tender, about 4 to 5 minutes.
  • Transfer the roasted cauliflower to the pot. Pour in vegetable broth. Season with salt and pepper to taste and drop in a bay leaf.
  • Bring the soup to a boil, stirring constantly. Reduce the heat to low; simmer for about 15-20 minutes. Turn off the heat.
  • Spoon out the bay leaf and discard. Using an immersion blender (or work in batches using a traditional blender), puree the mixture until velvety smooth.
  • Stir in the cheese until it melts and the soup thickens.
  • Serve warm, garnished with additional shredded white cheddar and freshly chopped parsley.