Roasted Cauliflower and White Cheddar Soup
Ingredients
- 1 head cauliflower
- 4 whole cloves garlic
- 2 tablespoons olive oil
- ½ cup diced yellow or white onion
- ½ teaspoon dried thyme, or 2 teaspoons fresh, finely chopped
- ½ teaspoon dried rosemary, or 2 teaspoon fresh, finely chopped
- 4 cups low-sodium chicken broth
- ½ 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
Instructions
- 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.
Notes
Quantity: this soup is easily doubled.
Croutons: just as an FYI, these amazing pretzel rolls make the most fabulous croutons in the world.