Roasted Vegetable and Cheddar Soup

Serving Size

  • 1 Gallon or 16 8-oz servings 


  • Olive Oil 
  • Garlic 
  • Smoked Paprika 
  • Salt and Black Pepper 
  • Cauliflower, cut into bite size florets 
  • Parsnips, cut into ¾” dice, or oblique cut 
  • Carrots (varying colors), ¾” slices, or oblique cut 
  • Potato, cut into ¾” dice 
  • Poblano Chili, roasted, seeded and cut into ¾” squares 
  • 2% Milk 
  • Vegetable Broth (homemade or canned) 
  • Chef’s Companion Cheese Sauce Mix 


  • ½ c
  • ¼ c
  • 2 Tbsp 
  • 1 Tbsp ea 
  • 8 oz 
  • 8 oz
  • 8 oz 
  • 8 oz
  • 4 oz

  • 64 oz 
  • 32 oz
  • 16 oz bag 


  1. Pre-heat oven to 375°F. 
  2. Toss vegetables with spices in a large bowl with olive oil. Put on sheet pans and roast about 20-30 minutes, toss vegetables and roast an additional 10 to 15 minutes until vegetables are soft and caramelized. 
  3. In the meantime, bring the milk and vegetable stock to 180-200°F in a large stock pot.
  4. Slowly whisk in Chef’s Companion Cheese Sauce Mix with a wire whip, stir until smooth. 
  5. Add roasted vegetables, and let cook, simmer around 10 minutes to blend flavors. 
  6. Serve garnished with shredded cheddar cheese (optional).

Products In This Recipe




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