Roasted Cauliflower & Cheese Soup, with Black Bob Extra Mature Cheddar

This soup is creamy, rich, and packed with flavour, perfect for a cosy autumn night in for super or a quick and easy lunch.

Ingredients

• 200g Black Bob Extra Mature Cheddar, grated
• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 850ml vegetable stock
• 100ml whole milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh thyme to garnish
• Chopped hazelnuts to garnish

Method

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets in olive oil and spread them out a baking sheet.
3. Roast the cauliflower in the preheated oven for 25-30 minutes or until they are tender and have some caramelised edges. Set aside.
4. In a large pot, melt the butter over medium heat.
5. Add the chopped onion and garlic and sauté until they become translucent, about 5 minutes.
6. Sprinkle the flour over the sautéed onions and garlic, stirring continuously. Cook for 2-3 minutes to eliminate the raw flour taste.
7. Gradually pour in the vegetable stock while stirring to create a smooth mixture.
8. Pour in the milk, stirring continuously to prevent lumps from forming.
9. Bring the mixture to a gentle simmer and let it cook for 10-15 minutes or until the soup thickens.
10. Use a hand blender or a regular blender to puree the soup until it's smooth.
11. Stir in the roasted cauliflower florets.
12. Gradually add the grated Black Bob Extra Mature Cheddar, stirring until it's completely melted into the soup.
13. Add salt and pepper to taste as needed.
14. Ladle the soup into bowls.
15. Garnish with fresh sprigs of thyme and chopped roasted hazelnuts, if desired.
16. Enjoy your Cauliflower Cheese Soup with crusty bread and lashings of butter.

Watch the 'How To' Video on Instagram