Thursday, October 11, 2012

Roasted Cauliflower and aged white cheddar soup

This is one I found on pinterest.  I really liked it.  Light, yet filling.

 A creamy white cheddar cauliflower soup with a hint of thyme
Ingredients
  • 1 small head cauliflower, cut into florets
  • 2 tablespoons oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon thyme, chopped
  • 3 cups vegetable broth
  • 1 1/2 cups aged white cheddar, shredded (I used whatever the heck cheese I had in my fridge)
  • 1 cup milk or cream
  • salt and pepper to taste

Instructions

  1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
  2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
  3. Heat the oil in a large sauce pan over medium heat.
  4. Add the onion and saute until tender, about 5-7 minutes.
  5. Add the garlic and thyme and saute until fragrant, about a minute.
  6. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  7. Puree the soup until it reaches your desired consistency with a stick blender.
  8. Mix in the cheese, let it melt and season with salt and pepper.
  9. Mix in the milk and remove from heat.
Preparation time: 10 minutes
Cooking time: 50 minutes
Number of servings (yield): 4

From closetcooking.com

2 comments:

jamie k said...

liked the taste of this soup, but not the texture.

maybe a pregnancy thing?

nettie said...

The texture was hard for me too. My kids didn't like it. It tasted really good though.