Easy. Tasty. Filling.
This is a very nice soup for chilled autumn nights. Cauliflower is loaded with goodness and flavor – and of course cheese is no slacker in the comfort food arena. Serve with a slice of bread or top with croutons. Enjoy!
Skills: Roasting, simmering, processing
- 1 head cauliflower
- 4 cloves garlic
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 teaspoon dried thyme (or 2 teaspoons fresh, finely chopped)
- 1/2 teaspoon dried rosemary (or 2 teaspoon fresh, finely chopped)
- 4 cups chicken broth
- 1/2 cup milk
- 6 ounces sharp white cheddar cheese, shredded (about 1 1/2 cups)
- Salt and pepper
- Fresh parsley for garnish
- Wash the cauliflower and cut into bite-size pieces.
- Toss with garlic cloves and one tablespoon olive oil.
- Spread the mixture onto a rimmed baking sheet and roast for 400° F for 20-25 minutes until the cauliflower is crisp-tender and golden in spots (do not over cook, it will cook a bit longer in a later step).
- Remove the garlic cloves, let them cool slightly, and finely chop.
- Heat the remaining one tablespoon olive oil in a large saucepan over medium-high heat.A
- Add the onion, cooking 4-5 minutes until the onion is translucent, stirring often. Add the chopped garlic, thyme and rosemary. Cook for another minute.
- Stir in the cauliflower and chicken broth. Bring just to a boil then reduce heat and simmer for fifteen minutes, covered.
- Carefully, ladle about half the soup into a blender or food processor and puree until smooth.
- Stir the pureed soup back into the pot.
- Add the milk and the cheese.
- Stir and cook on low heat until the cheese is melted.
- Add salt and pepper to taste.
- Ladle the soup into bowls and sprinkle with fresh parsley.
Co-Author of Garden Candy Basics