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Wednesday, October 10, 2012

Roasted Cauliflower and White Cheddar Soup


After some meteorologic ups and downs it finally feels like fall outside. The leaves are changing and I've finally been able to wear sweaters, boots and scarves. Fall has always been my favorite season, to me there's just something magical about it.

It would be impossible for me to list all of my favorite things that this season brings, but high on the list is soup. I can't even begin to describe how much I love soup -- it's just so versatile and always so good. I'm the kind of person a server at a restaurant loves because I if there's a good soup of the day, I'm sure to be ordering it.

In order to help foster my love affair with soup all Wednesday blogs from now until February 27th will be a soup recipe -- I hope you check back everyday, but if you don't make sure to check on Wednesdays for the newest soup recipe. Becky and I have a lot of great recipes lined up for the next five months.

This first recipe comes from Pinterest, you can find the original recipe here.

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 teaspoon thyme, chopped
-3 cups vegetable broth
-1 1/2 cups aged white cheddar, shredded
-1 cup milk or cream
-salt and pepper to taste


Coat the cauliflower with oil and salt and pepper. 
Bake for 40 minutes at 400 degrees until lightly browned. 
Once the cauliflower is roasted, saute onions in a large pan for 5-7 minutes.
Then add the garlic and thyme and saute for 1 minute.
Add the cauliflower to the pot.
Add the vegetable stock. Bring to a boil, reduce the heat and simmer for 20 minutes.

Using an immersion blender, blend to the desires consistency.
Add the cheese and stir until melted.
Remove from the heat and add the milk, stir.
Top with salt and pepper.
Serve with toast.
This soup was really good! The consistency was really thick though, so if you like thinner soup add more milk/cream. I used half an onion rather than the full onion that was called for, I didn't think the onion was over powering, but my dad thought there was slightly too much onion. Dunking toast into the soup then eating it was the best -- the cauliflower and cheese went perfectly with the crispy, buttery toast.

Check back next Wednesday for Becky's guest post with a soup recipe!

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