For the sake of not trying to steal someone else's work, let me begin this blog post by saying that this is not my original recipe. I found this on Pinterest and made it tonight for supper. It was yummy... so I'm going to blog about it, but if you'd like to see the original post GO HERE.
While we are still in below freezing temps here in Missouri, I thought tonight would be the perfect night to try out this soup. I had all of the ingredients already in my kitchen except for one... white cheddar. And, it turns out, white cheddar isn't as easy to find as you'd think. Unless you like extra sharp... which we do not. We don't have the best grocery shopping choices out here in the small town area I live in though. Maybe it's easier to find in the city. I don't know, but I ended up buying white cheddar cheese curds. They didn't melt as good as regular shredded cheese would have but maybe I just didn't let it sit on the heat long enough. I had a starving crew ready to eat. But it had at least gotten soft enough that when you got a chewy cheesy curd bite on your spoon it was just delicious.
I had the perfect loaf of demi baguette that had recently turned rock hard that I used as croutons instead of letting it go to waste, and I set out a bowl of shredded sharp yellow cheese for people to garnish the top of their soup with as well. I totally meant to also cut up some green onion for garnish which I think would have added fantastic flavor, but I got a business phone call right as I was trying to finish everything up and get it on the table, so hubby stepped in to finish, and I completely forgot to tell him I wanted green onion. Oh well. YOU try it with green onion and tell me what you think, ok?
This recipe is farmer and picky kid eater approved!
Roasted Cauliflower and White Cheddar Soup:
- 1 head cauliflower
- 4 whole cloves garlic
- 2 tablespoons olive oil
- 1/2 cup diced yellow or white 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 low-sodium chicken broth
- 1/2 cup milk
- 6 ounces sharp white cheddar cheese, shredded (about 1 1/2 cups)
- Salt and pepper to taste
- Fresh parsley for garnish
- Croutons for topping (optional)
- Wash and trim the cauliflower into bite-size pieces. Toss with the cloves of garlic and one tablespoon of the oil. Scrape the mixture onto a rimmed baking sheet and roast for 400 degrees F for 20-25 minutes until the cauliflower is crisp-tender and golden in spots (it will cook a bit longer in a later step).
- Remove the garlic cloves, let them cool slightly, and finely chop.
- In a 4- or 5-quart saucepan, heat the remaining one tablespoon olive oil and add the onion, cooking until the onion is translucent, 4-5 minutes, stirring often. Add the chopped garlic, thyme and rosemary. Cook for another minute.
- Stir in the cauliflower and broth; bring to a simmer, cover and cook for 15 minutes.
- Carefully ladle about half the soup (in batches, if needed) in a blender and puree until smooth. Stir the pureed soup back into the pot - be careful as hot soup in a blender can be a recipe for disaster if the blender is overfilled. Add the milk and the cheese,
- Stir and cook on low heat until the cheese is melted. Add salt and pepper to taste, if needed.
- Ladle the soup into bowls and sprinkle with fresh parsley and croutons, if using.
If you'd like to check out my Pinterest boards to see what else is inspiring me in the kitchen, feel free to "follow" me HERE
This cold weather has me in the mood for comforting soups lately so I have an entire pinboard dedicated to them. A few that I'd like to try in the near future include:
Philly Cheesesteak Stew
Crock Pot Ham and Potato Soup
Apple Butter Chili
And if you are looking for other ways to use cauliflower, I highly recommend this recipe for Easy Cauliflower Gratin. I made it for both Thanksgiving and Christmas dinners and both times there were no leftovers! Yum!
What is YOUR family eating for supper this week?