Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons

*This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.

Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons is a mouth-watering flavor combination that’s sure to be remembered!

We all love Comfort Food in the winter time and nothing speaks comfort food to me like a warm bowl of savory soup; loaded up with veggies and cheese. Mmmmm hmmm. Then we’re going to take it right over the top with the crunch of grilled cheese croutons. Magical.

Oh my!

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Then snap a photo and submit your creation for a chance to win! Here’s some more information…

Food Network Chopped At Home Challenge with Sargento®

Round Theme: Comfort Food

Required Sargento Product: Sharp Cheddar Fine Cut

Required Ingredients: Cauliflower, Crimini Mushrooms, Leeks

Submit your recipe to FoodNetwork.com/ChoppedChallenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize

Did you know that Sargento is available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese.

Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Author: Ruthie

Recipe type: Soup

Serves: 8

Ingredients

Roasted Cauliflower:
8 cups cauliflower medium size florets (approx 1½ heads)
¼ cup extra virgin olive oil
1 teaspoon sea salt
½ teaspoon fresh ground pepper
¼-1/2 teaspoon red pepper flakes (adjust according desired heat)
Soup Base:
2 tablespoons extra virgin olive oil
2 leeks, using the white stalks- thinly sliced (approx ½ cup sliced)
¼ cup dry white wine or chicken stock
1 cup sliced crimini mushrooms
32 ounces chicken stock
2 tablespoons butter
2 tablespoons flour
12 ounces evaporated milk
1½ cup milk (I used 1% milk)
1 (8 ounce) package Sargento Sharp Cheddar Fine Cut
salt and pepper to taste
Grilled Cheese Croutons:
4 slices white french country bread
½ cup Sargento Sharp Cheddar Fine Cut
2 tablespoons butter

Instructions

Roasted Cauliflower:
Preheat oven 450 degrees F.
In a mixing bowl toss cauliflower florets, olive oil, salt, black pepper, and red pepper flakes.
Evenly distribute onto rimmed baking sheet.
Bake 20-25 minutes or until nicely roasted, stirring once.
Soup Base:
In a large stock pot, add 2 tablespoons olive oil and heat over medium high.
Once oil is almost smoking add leeks, saute 2-3 minutes until fragrant and browned.
Add garlic and cook 1 minute; stirring constantly.
To deglaze pan: add white wine, while stirring and scraping up bits off the bottom of pot.
Add mushrooms and cook 2 minutes, stirring.
Add chicken broth and reduce heat to medium low.
Allow to simmer until cauliflower is roasted.
Add cauliflower to pot and stir.
Blend half of vegetable mixture in high efficiency blender until creamy and smooth.
(I like to blend twice to achieve a really smooth mouth feel)
Return to stock pot and simmer over low.
In a medium size sauce pan, over medium high heat; add 2 tablespoons butter and melt.
Whisk in flour slowly and cook, stirring constantly for 1 minute.
Slowly whisk in both milks, bring to simmer then add cheese; stir until melted.
Add to stock pot; stir to incorporate.
Grilled Cheese Croutons:
Butter one side of each slice of bread.
Place one slice, butter side down on hot skillet, add shredded cheese, top with additional slice bread- butter side up.
Cook 2 minutes, turn and repeat.
Remove from heat and cut into ½ inch size cubes.
Ladle soup into serving bowls with additional shredded cheese and croutons to garnish.
Enjoy!