Creamy Roasted Cauliflower and Potato Soup

Instructions

1. 1

   Preheat oven to 400°F. Spread the frozen cauliflower and carrots on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large saucepan, combine the roasted vegetables, dried onion, bouillon, and 2 cups of water. Bring to a boil, then reduce heat and simmer for 4-6 minutes until the vegetables are very tender.

3. 3

   Stir in the milk, cream of potato soup, garlic powder, and nutmeg. In a small bowl, whisk together the cornstarch and remaining 1/4 cup of water until smooth. Gradually stir the cornstarch mixture into the soup and cook, stirring constantly, until slightly thickened, about 2 minutes.

4. 4

   Remove from heat and stir in the shredded cheddar cheese until melted and fully incorporated. Serve hot.