Roasted Cauliflower Cheese Soup

Our kids lately have been on a soup kick. When we meal plan together on Sunday nights, they almost always ask for a soup. The all time #1 requested soup is always tomato soup with cheese toast. And yes, I have made my own tomato soup, but lately the preferred tomato soup is the boxed kind from Trader Joe's, even the husband prefers it (it is quite good). But this week, to my surprise, the boy very excitedly requested cauliflower soup!

Now, a few weeks ago I made a cauliflower soup for a woman in our church congregation that had just had knee replacement surgery. She and her sister live together and they are both on the keto diet. So I had to come up with something that was both keto friendly AND vegetarian friendly so I could also feed my family with the same meal. I found a recipe for a copycat recipe for Zupa's Wisconsin Cauliflower Soup and I thought I would give it a try. I made the soup per the recipe directions and though it was good, I felt there were some things that didn't quite work. So I changed some of the methods, took out some ingredients, and some in to get the recipe below. My whole family loved it, much more than the first go around!

You can serve this soup by itself or you can add toppings such as bacon (gasp!), more shredded cheese, croutons, chives, caramelized onions, roasted broccoli....or just do what we do and have it along a nice grilled cheese on sourdough. 

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Roasted Cauliflower Cheese Soup

Prep time: 10 min Cook time: 35-45 min

1 head of cauliflower, cut into florets

1/2 large red onion, chopped

1 - 2 Tb olive oil

1 tsp salt

1/2 tsp pepper

2-3 cups vegetable broth 

2 cups sharp cheddar cheese, shredded

3/4 cup mozzarella cheese, shredded

1/2 cup half and half

• Preheat oven to 400 F
• Place cut cauliflower and onion on a baking sheet and add olive oil, salt and pepper. Mix around the vegetables in order to evenly distribute seasoning and oil. 
• Roast in oven for 20-30 min or until cauliflower is nice and caramelized. 
• While vegetables are roasting, pour vegetable broth into large pot and bring to a boil. Turn temperature down to a simmer. 
• When vegetables are done, add them to the simmering broth and cover with a lid. Let them simmer in the broth for about 10 minutes.
• Using an immersion blender, blend the soup until it's nice and smooth. (if you don't have an immersion blender, you can always use a normal blender. Just be careful of the hot liquid)
• Stir in the cheeses in 3-4 batches, making sure it's all melted before adding more.
• Stir in half and half.