Creamy Roasted Cauliflower Soup with Cheddar
This velvety smooth Creamy Roasted Cauliflower Soup is bursting with rich, cheesy flavor. Roasted cauliflower florets are blended with cheddar, half-and-half, and spices for a comforting, satisfying meal.
Instructions
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1
In a large saucepan, combine the cauliflower florets, chicken broth, and bouillon granules. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the cauliflower is tender. Mash the cauliflower with a potato masher.
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2
Transfer the mashed cauliflower to a 3-quart slow cooker. Stir in the half-and-half, milk, shredded carrot, bay leaves, and garlic powder. Cover and cook on low for 3 hours.
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3
Stir in the mashed potato flakes and continue cooking for 30 minutes, or until the soup has thickened. Remove and discard the bay leaves.
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4
Working in batches, carefully transfer the soup to a blender and blend until smooth and creamy. Return the blended soup to the slow cooker and stir in the shredded cheddar cheese. Cook until the cheese is melted and the soup is heated through. Serve warm, garnished with a sprinkle of paprika.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
