Creamy Roasted Cauliflower Soup

Instructions

1. 1

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

2. 2

   In a Dutch oven, combine the roasted cauliflower, shredded carrot, chopped celery, water, and bouillon. Bring to a boil, then reduce heat and simmer for 12-15 minutes, until the vegetables are tender.

3. 3

   In a large saucepan, melt the butter over medium heat. Whisk in the flour, salt, and pepper until smooth. Gradually pour in the milk, whisking constantly, and bring to a boil. Cook and stir for 2 minutes, until thickened.

4. 4

   Reduce the heat and stir the cheese into the milk mixture until melted. Add the hot pepper sauce, if desired. Carefully transfer the cauliflower mixture to a blender and puree until smooth. Return the pureed soup to the Dutch oven and stir in the cheese sauce.