Skip to content
Menu
Roasted Cauliflower Soup with Grilled Cheese
Main

Roasted Cauliflower Soup with Grilled Cheese

1 hServes 4Nutri-Score C€€
from @butt.erhand46 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • cauliflower (cut into florets)Produce1 piece
  • garlic (head, halved crosswise)Produce1 piece
  • onion (peeled and quartered)Produce1 piece
  • olive oil (for roasting and cooking)Pantry45 ml
  • vegetable stockPantry750 ml
  • heavy creamDairy120 ml
  • parmesan (finely grated)Dairy40 g
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • butter (softened)Dairy30 g
  • sandwich bread (slices)Bakery8 pieces
  • cheddar cheese (sliced or grated)Dairy160 g

per serving

Nutrition

380kcal

Carbs
33 g
Proteins
13 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Stockpot
  • Immersion blender
  • Frying pan

step by step

Method

  1. Roast the cauliflower and garlic

    • Heat the oven and spread the cauliflower florets, onion and halved garlic head on a baking tray.
    • Drizzle with olive oil, season with salt and pepper and toss to coat.
    • Roast until deeply golden and tender.
    Step 1

  2. Build the soup base

    • Squeeze the roasted garlic cloves out of their skins.
    • Transfer the roasted vegetables and garlic to a stockpot with the vegetable stock.
    • Bring to a gentle simmer.
    Step 2

  3. Blend the soup

    • Blend the soup until completely smooth with an immersion blender.
    • Stir in the cream and grated parmesan, then taste and adjust the seasoning.
    Step 3

  4. Make the grilled cheese

    • Butter one side of each bread slice.
    • Fill the slices with cheddar, buttered sides facing out.
    • Toast in a frying pan over medium heat until golden and the cheese is melted, flipping once.
    Step 4

  5. Serve

    • Ladle the hot soup into bowls.
    • Cut the grilled cheese into triangles and serve alongside for dipping.
    Step 5
Get Mezze