Creamy Roasted Cauliflower Soup Recipe

| 10/8/2013 11:13:00 AM

Just as promised—an amazingly delicious soup using the soup stock from the last blog post. Transforming a rather mundane and boring vegetable into an amazing creamy, comforting soup can be a challenge—but not today! Cauliflower is the unexpected star of this dreamy dinner.

I was on a cauliflower kick for awhile; I was finding tons of new ways to use it. My husband loves raw cauliflower, but I think the taste of this strange vegetable leaves a little to be desired when it is served raw. I would rather eat a paper towel than that crunchy tasteless raw veggie. Broccoli, carrots, peppers….sure! Raw cauliflower? Pass. That being said, I am watching my baby cauliflower plants thrive in my winter garden! It’s my first time growing it, and I am trying the regular white variety as well as Romanesco (the beautiful lime green variety).

But back to the soup.

Roasted Cauliflower Soup Recipe

• 1 head of cauliflower; chopped
• 2 tablespoons of EVOO
• Salt and pepper to taste
• 1 medium onion, diced
• 2 garlic cloves, chopped
• 1 tsp fresh thyme, chopped
• 3 cups chicken or veg broth
• 1-1/2 cups of aged cheddar
• 1 cup cream or milk (can sub evaporated milk as well)

First, you will need a large head of this crunchy crudité. Cut it into small pieces, trying to keep them around the same size. Spread these evenly on a baking sheet and drizzle with olive oil, salt and pepper. Roast in the oven at 400 degrees for 20-30 minutes. Mid-way through cooking give them a flip with the ol’ spatula.

Meanwhile, don’t just stand there doing nothing! Go ahead and get your favorite soup pot out and be sweating some onion and garlic. Sauté those onions until they are clear, then add the garlic and let all those yummy flavors mix together. (It never fails: when I put onion and garlic in a pan and sauté it, my husband will inevitably say, “Wow, honey, whatever you are cooking smells so good.” Every. Single. Time.)