Roasted Cauliflower Soup {with Cheese Quesadillas}

Sweet roasted cauliflower combines with chili powder and cumin for the ultimate flavor explosion. Cheese quesadillas make the perfect dipper for this creamy roasted cauliflower soup! {Gluten-free}

I can’t believe we are less than 3 weeks away from Christmas and I have yet to do any holiday cooking/baking. I need to get moving! I always think I have more time than I actually do – I don’t even have my Christmas menu planned yet. Which is kind of crazy for me. I usually have that done before Thanksgiving!

Anyway, I’ve been on a comfort food kick lately. I have a quite a few recipes coming your way, so if comfort food is your thing, I’ve got you covered!

Today’s recipe is super comforting, but still pretty healthy. My favorite kind of comfort food!

I’m a huge cauliflower fan, but Kyle (of course) is not. We’ve had it in our CSA quite a bit lately, so he’s been eating it ?. After taking one bite of this soup, he told me this is how he wants to eat cauliflower from now on! 

I’d say that’s a pretty good indication of how amazing this soup is.

If you like potato soup you’re going to love this! It’s super creamy, full of flavor, and a little cheesy. Sounds indulgent, right? 

It definitely tastes that way, but there is no cream added! The soup itself is really simple to prepare. Roasted cauliflower, sautéed onions, spices, chicken broth, and a little bit of cheese all make for one tasty soup. 

Dippers are must for me when it comes to soup. Since going gluten-free, crusty bread is out. Gluten-free bread isn’t bad, but it’s not quite the same. The solution? Cheese quesadillas made with corn tortillas! They are simple, crispy, and delicious. Perfect for dipping into all kinds of soups!

One of my favorite things about this soup is that you can easily experiment with the flavors. I chose to go for a spicy/smoky soup by added chili powder and cumin. However, you can use different spices or fresh/dried herbs for a different combo. You can also mix up the cheese. I bet garlic, fresh herbs, and parmesan would make a wonderful Italian version!

I’ve already made this soup twice, with hopes of freezing leftovers. Didn’t happen. The soup didn’t last long enough for that! So, it would be wise to make a double batch!

Roasted Cauliflower Soup with Cheese Quesadillas

2015-12-06 00:37:24

Serves 4

Sweet roasted cauliflower combines with chili powder and cumin for the ultimate flavor explosion. Cheese quesadillas make the perfect dipper for this creamy roasted cauliflower soup!

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Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

For the Soup

1. 1 Head Cauliflower, medium-large in size
2. Extra-Light Olive Oil, for drizzling
3. Salt & Pepper
4. 1 Onion, chopped
5. 1 Teaspoon Chili Powder
6. 1 Teaspoon Cumin
7. 4-6 Cups Chicken Broth, use vegetable broth for a vegetarian soup
8. 1 Cup Grated White Cheddar Cheese

For the Quesadillas

1. 8 Corn Tortillas*
2. 1 ½ Cups Grated White Cheddar Cheese
3. Butter, for cooking

Instructions

1. Preheat the oven to 400º.
2. On a baking sheet, toss the cauliflower with enough olive oil to lightly coat and season it well with salt and pepper. Roast the cauliflower for 35-40 minutes, or until it’s caramelized and very tender.
3. Meanwhile, heat a little bit of olive oil in a soup pot over medium-high heat. Sauté the onion for 3 minutes, or until it’s soft; season with salt, pepper. Stir in the chili powder and cumin and mix well. Add in the roasted cauliflower and 4 cups of chicken broth. Bring the soup to a boil and simmer for 5 minutes.
4. Puree the soup using an immersion blender, food processor, or blender – just be careful when blending hot liquids.
5. Once the soup is pureed, stir in the cheese until it’s melted and if you need to thin out the soup, add additional chicken broth. If you like a thick soup, 4 cups should be enough, but if you prefer it thinner you may want the additional 1-2 cups of broth.
6. Make the quesadillas by sprinkling the cheese evenly on 4 tortillas and top each with another tortilla. Melt a little butter in a skillet and brown the quesadilla on each side, repeat with the rest of the quesadillas. Slice them into wedges and serve them alongside the cauliflower soup.

Notes

1. *If you aren't gluten-free you can certainly use flour tortillas if you prefer!

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