The best cream of cauliflower soup you will ever make! This recipe, made with roasted cauliflower and vegetables, is like a warm hug on a cold day.
1 stick butter or margarine
6 Tbsp flour
1 tsp chicken base
1 quart and 1 C milk
4 oz cream cheese
2 C cheddar cheese shredded ( we used a Velveeta style or mild cheddar works well)
3 C cauliflower, cut into florets
2 C carrots, cut into 1/2 in Pieces
1/4 C olive oil
1 garlic clove
1 small onion
3/4 Tbsp chopped tarragon (we used dry but fresh would also work well)
Green onion, chopped
Preheat oven to 375°.
Place carrots and cauliflower in medium bowl and toss with olive oil, salt and pepper to taste. Place on baking pan. Transfer to oven and roast for 15-20 minutes or until carrots and cauliflower are fork tender.
While vegetables are cooking, Place a large stock pot on medium heat and melt butter and add diced small onion, chicken base and garlic clove and cook for 4 minutes. Add flour and mix well and continue to cook for two minutes.
Add milk and whisk until butter and flour mixture is combined. Reduce heat to low and add cream cheese and cheddar cheese.
When vegetables are done cooking, remove from oven and allow to cool for 5 minutes.
Transfer vegetables to cutting board and rough chop with knife. Add to soup (I drained the oil from the pan into the soup as well for flavor).
Add tarragon and cook over low for 15 minutes (If soup gets too thick, simply add 1/2 C milk and mix in).
Serve and drizzle with olive oil. Garnish with green onion