3 Cheese Roasted Cauliflower Tomato Soup
All Your Favorite Fall Recipes to Warm up to
cauliflower, fontina, main dish, soup, tomatoes, vegetarian
head of cauliflower
about 2 pounds
or milk for a skinny version
half and half
hot water plus 1 1/2 teaspoon better than bouillon
or 1 3/4 cup chicken or vegetable stock
kosher salt or 3/4 teaspoon regular salt
colby jack cheese
pepper to taste
Heat the oven to 375 degrees.
Break up the cauliflower florets, slice the ends off the tomatoes and cut in half and leave the garlic in the paper and place everything on a cookie sheet.
Drizzle with olive oil, salt and pepper and toss to coat.
Bake for 30-45 minutes or until the cauliflower is beginning to turn golden.
Remove from the oven.
In a large pot over medium heat, add the butter and melt.
Add the onion and saute until tender, about 2 to 3 minutes.
Quickly add the flour and stir to combine.
Allow to cook for one minute then, while stirring, add the cream, half and half stock (see note), and water.
Stir to break up the flour mixture and then add the cauliflower, garlic, and tomatoes.
Bring to a boil, and add the worcestershire and mustard and then remove from the heat.
Pour half of the soup in a blender with the lid raised a little and while holding the lid, blend until smooth.
Repeat with remaining soup and add back to the stove.
Bring back to a boil and stir in the cheeses and seasoning to taste.
We love to use the Better than Bouillon jar to make stock as it's so flavorful but you can use your own stock or from the store.