Consider this two recipes in one. It's a rich and comforting soup, yes. But if you stop after step one, you have an awesome roasted cauliflower side dish. When my tray of cauliflower came out of the oven, I couldn't stop swiping bits of golden blistered florets. Sweet and tender and oh my goodness. The cauliflower almost didn't make it into the soup. But that would have been such a shame, because this soup is really wonderful, too. It's simple, and I think that's what makes it taste so good. Each ingredient is pronounced. You can distinguish the roasted cauliflower and garlic, the sharp creamy cheddar, and the specks of fresh thyme. A little kosher salt and freshly ground black pepper go a long way. Use homemade chicken or vegetable broth (for a vegetarian option), if possible, for a purer flavor. And serve with a crusty hunk of whole wheat bread. Happy slurping!
Roasted Cauliflower and White Cheddar Soup
INGREDIENTS
1 large head cauliflower, roughly chopped
2 large shallots, peeled and quartered
3 cloves garlic, peeled
2 Tbsp. extra virgin olive oil
4 cups homemade or low-sodium chicken broth
1 1/2 cups sharp white cheddar cheese, shredded
1 Tbsp. fresh thyme, chopped
kosher salt and freshly ground black pepper, to taste
DIRECTIONS
1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil. Toss cauliflower, shallots, and garlic with olive oil to coat. Season with kosher salt and pepper. Spread in an even layer on the prepared baking sheet and roast in preheated oven for 30-40 minutes, turning occasionally, until tender and golden.
2. Cool vegetables slightly and then puree in the food processor or blender with some of the chicken broth. (Some texture is good, just not large chunks.) Place the pureed vegetables and remaining chicken broth in a large pot and bring to a boil. Reduce heat and simmer 10 minutes. Stir in the cheddar and thyme and season to taste with salt and pepper. Serve warm with crusty whole wheat bread.
Serves 4.
(Adapted from Tasty Kitchen)
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