Don’t judge a book by it’s cover. I understand that to many people Cauliflower Soup may sound kind of…bleh. But I grew up eating my Grandma, Mom and Aunt’s cauliflower so I know how good it can be if prepared the right way, and now it is one of my favorite vegetables. So…to me this recipe sounded like something I had to try right away. My expectations were really high!
Cliff, Kara and I all loved it! The aged white cheddar, cauliflower and hint of thyme were a great flavor combination. Simple ingredients but wonderful flavor. And like other vegetables, roasting transforms them into kind of a different and sweet vegetable. The cauliflower was delicious.
Honestly, try this soup out. It’s one of my new favorites. I know I always say that about soup…it’s just so good!
Yield: Servings 4
1 small head cauliflower, cut into florets
2 tablespoons olive oil
salt and pepper, to taste
1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
2 teaspoons fresh thyme, chopped
4 cups vegetable broth
1 ½ cups aged white cheddar, shredded
1 cup milk (we used skim)
Preheat the oven to 400 degrees F. Toss cauliflower in oil along with salt and pepper and arrange in a single layer on a large baking sheet. Roast the cauliflower until lightly golden brown, about 20 to 30 minutes.
Heat oil in a large saucepan over medium heat. Add the onion and sauté until tender, about 5 to 7 minutes. Add garlic and thyme and sauté until fragrant, about 1 minute. Add the broth and cauliflower. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes.
Use an immersion blender to puree until it reaches the consistency you want. Mix in the cheese and stir until smooth and melted. Season with salt and pepper. Pour in the milk and remove from heat.
Adapted from Closet Cooking