Roasted cauliflower cheese soup

Name: Roasted cauliflower cheese soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head cauliflower, cut into florets; 1 Yukon Gold potato, diced; 1 yellow onion, cut into wedges; 3 cloves garlic, peeled; 2 tbsp olive oil; 1 tsp salt; 2 cups water; 1 vegetable bouillon cube, check the box: most cubes make 2 cups each; 2 cups milk; 1 tsp Dijon mustard; 6 oz cheddar cheese, grated; ¼ tsp black pepper; 2 tbsp chives, chopped (optional)

Roasted cauliflower and potato mashed into a thick, velvety soup with sharp cheddar melted in, like a cozy cauliflower cheese you eat with a spoon.

60 min total
20 min hands-on
Follow-a-recipe easy
Serves 4
About $2.13 a serving
390 calories
Good the next day
Vegetarian

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

1 head cauliflower, cut into florets
1 Yukon Gold potato, diced
1 yellow onion, cut into wedges
3 cloves garlic, peeled
1 vegetable bouillon cube, check the box: most cubes make 2 cups each
2 cups milk
1 tsp Dijon mustard
6 oz cheddar cheese, grated
2 tbsp chives, chopped (optional)

From your pantry

2 tbsp olive oil
1 tsp salt
2 cups water
¼ tsp black pepper

Each serving has about 390 calories, 18 g protein, 27 g carbs and 24 g fat, and costs about $2.13 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No Yukon Gold potatoes? Russet potatoes or red potatoes work.
No yellow onions? White onions or red onions work.
No milk? Half-and-half works.
No cheddar cheese? Shredded cheddar or Monterey Jack cheese or Mexican blend cheese works.
No chives? Green onions work.

Steps

Tap an underlined word for a quick explanation.

the oven to 425°F. Cut the cauliflower into florets, the potato, cut the onion into wedges and the garlic.
Toss everything on a large with the oil and salt and spread it out.
for 25 to 30 minutes, stirring once, until the cauliflower is golden at the edges and the potato is soft.
Timer: 27 min 30 sec
Scrape everything into a large pot with the water and bouillon cube, over medium heat and cook for 5 minutes.
Medium heatTimer: 5 min
Mash with a potato masher until mostly smooth, then stir in the milk and mustard and heat until steaming. Don’t let it .
Low heat
Dolly’s tip: The roasted potato is what makes this thick and creamy without flour.
Turn off the heat and stir in the cheddar a handful at a time until .
Dolly’s tip: Grate the cheese yourself and add it off the heat for the smoothest soup.
Add the pepper, taste for salt, and serve with chives on top.