Food, Soups

Roasted Cauliflower and Aged White Cheddar Soup

The hubby kept commenting on how good the kitchen smelled while I was cooking.  I didn’t think he had any idea what I was making (and knew he didn’t care much for cauliflower), and so I surprised him by telling him that we were having cauliflower soup for dinner.  He quickly changed his tune and decided that what he was smelling was not really good since he’s not a big fan of cauliflower 🙂

He watched me puree the soup with the stick blender and you could tell he still had major doubts about this soup.  (Although after it was blended, it looked a little more like potato soup.)

However…

After tasting the finished product, he changed his mind once more and declared it tasty.  Tasty enough that he even went back for seconds!  I thought it was smooth, creamy, and absolutely delicious.  It was a perfect soup for a cool winter night.  Although not especially healthy, I justified its health benefits because of the entire head of cauliflower 🙂

On a side note, I shop at Aldi Foods all the time because of their cheap prices.  Anyway, they usually don’t have more “specialty” items, but as I was browsing the cheeses, I found aged white cheddar – perfect for this soup and my budget.

Roasted Cauliflower and Aged White Cheddar Soup
Adapted from: Closet Cooking
1 small head cauliflower, chopped
5 whole cloves garlic, peeled
3 Tablespoons olive oil, divided
Salt and pepper to taste
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
3 cups chicken broth
3 strips turkey bacon, cooked and crumbled
1 1/2 cups aged white cheddar cheese, shredded
1/2 cup milk
1/2 cup half and half
3/4 teaspoon pepper
1/8 teaspoon salt
1. Place chopped cauliflower and whole garlic cloves on (silpat lined) baking sheet. Drizzle 2 Tablespoons olive oil on top and sprinkle with salt and pepper.  Stir to coat.  Roast in a 400° preheated oven for 30-40 minutes, or until light golden brown and tender.
2. Saute onion in remaining oil until tender.  Add minced garlic and thyme and cook 1 minute longer.  Stir in chicken broth, crumbled bacon and roasted cauliflower and garlic.  Bring to a boil, reduce heat, cover, and simmer 20 minutes.
3. Puree soup using stick blender. (Or you can cool and process through a stand blender.)  Add cheddar cheese and stir til melted.  Pour in milk and half & half, season with salt and pepper, and heat through.  Serve topped with basil.

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