*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!

I love when my creativity is challenged to come up with a recipe incorporating certain ingredients… it’s so much fun.  You can join in on the fun too!  Just create a recipe from the “Secret Basket” ingredients-  Sargento Sharp Cheddar Fine Cut, Cauliflower, Crimini Mushrooms, and Leeks.

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.

Yield: 8

Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons

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Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• Roasted Cauliflower:
• 8 cups cauliflower medium size florets, approx 1 1/2 heads
• 1/4 cup extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1/4-1/2 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 1/2 cup sliced)
• 1/4 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
• 1 1/2 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
• 1/2 cup Sargento Sharp Cheddar Fine Cut
• 2 tablespoons butter

Instructions

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

Don’t be shy… create some of your own magic with Sargento and the Food Network Chopped At Home Challenge !

I can’t tell you how amazing this Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons tastes!  You’ll completely adore it.

Happy Wednesday!

Much Love and Peace~

Ruthie

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

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Ruthie & Madeliene

Owners at Cooking With Ruthie

Ruthie is a professionally trained Chef who specialized in bringing cuisines, cultures, and culinary adventures to your kitchen. Madeliene is the mastermind behind the blog along with being a wife, mother, and full-time masters/doctorate student in psychology. Our mother & daughter team inspires readers to create in the kitchen, explore the world, and find joy in all the many aspects of living!

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You are here: Home Recipes Vegetarian Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons

Title:

Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons

Authors:

• Ruthie & Madeliene

Categories:

• Sandwiches
• Soup
• Vegetarian

Mentions:

cauliflower, leeks, Milk, mushrooms, sharp cheddar cheese

Keywords:

Roasted Cauliflower Cheese Soup with Grilled Cheese Croutons

Last Updated:

April 17, 2019

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