Categories: Soup

Ingredients

• 1 head cauliflower, cut into bite-size pieces
• 6 tbsp. olive oil, divided
• 1 red onion, chopped
• 3 cups vegetable broth
• 1/8 tsp salt
• 1 tbsp. pepper, or to taste
• 1 bunch broccoli, cut into bite-size pieces
• 8 oz. package shredded extra-sharp white Cheddar cheese

Directions

1. Place cauliflower on a baking sheet. Drizzle with 3 tbsp. oil; toss until well coated. Bake at 350 for 30-45 minutes, until roasted and golden. Meanwhile, add remaining oil to a large soup pot over medium-high heat; add onion. When oil is hot, reduce heat to medium. Cook onion until caramelized, tender and golden, about 10-15 minutes.

2. Add cauliflower, broth, salt and pepper to soup pot. Stir well and add broccoli. Simmer until broccoli is tender, about 10 minutes. Working in batches, transfer soup to a blender and process for about 3-5 minutes, until pureed. Return soup to pot over low heat. Slowly add cheese, stirring until melted.

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