Roasted Cauliflower and White Cheddar Soup

Soup! 006

It is a perfect week for soup: gray, rainy, and the kind of wet-cold that makes you want to stay in bed all day long. So last night we tried a new soup that has been sitting on my pinterest board for months, and it is a total winner! I must admit, I love pretty much any soup that involves cheese, and Lucas and I have been on a cauliflower kick, so this seemed like a good match. What I loved about this soup, beyond the way it made our house smell, was the depth of flavor even with so few ingredients. I think roasting the cauliflower helps make the flavors so robust and, of course, I added a little extra cheese, which never hurts. Overall, it was a perfect, warm, cozy soup for a cold, rainy night. How I wish it had been snow instead! Still keeping my fingers crossed for a white Christmas.

Happy Apocalypse Day! And enjoy the soup 🙂

Roasted Cauliflower and White Cheddar Soup

What You Need:Soup! 002

1 small head cauliflower, cut into florets
3-4 tablespoons oil
1 medium onion, diced
2 cloves garlic, chopped
1/2 teaspoon thyme (or 1 teaspoon fresh thyme)
3 cups vegetable stock
2 cups aged white cheddar, shredded
3/4 cup milk
salt and pepper to taste
To Make:
Preheat the oven to 400F. Toss the cauliflower florets in oil with salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower until lightly browned, about 20 minutes.
Then heat oil in a large sauce pan. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and thyme and saute about a minute. Stir often. Add the stock, make sure to scrap all the spices off the bottom of the pan so they can be incorporated into the stock. Add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired consistency with an immersion blender. Mix in the cheese, let it melt without bringing it to boil again. Mix in the milk, season with salt and pepper and remove from heat.
Serve with bread or crackers, and enjoy!

Adapted from Closet Cooking


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