Seems like cauliflower is popping out in lots of dishes. So on this cold winter day I decided to try the roasted cauliflower white cheddar soup. It never ceases to amaze me how simple vegetable soups like this one can be so good with only few ingredients. The main vegetable in this soup is cauliflower and it is roasted before being added to the soup to concentrate its flavor and to get a bit of caramelization going. Next is the basics with the onions and garlic followed by the herb, thyme and finally the cheese. For the cheese I picked aged sharp white cheddar. One trick to keep in mind when adding cheese to soup is that if you use a stronger flavored cheese like an aged cheddar then you will not need to use as much of it to get the same flavor. This soup can be amazingly creamy if you use heavy cream for some of the liquid but you can keep it on the lighter side by using 2% milk.
- 1 small head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 3 cups chicken broth
- 1 1/2 cups aged white cheddar, shredded
- 1 cup 2% milk
- salt and pepper to taste
Toss the cauliflower florets in the olive oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F oven until lightly golden brown, about 25 minutes. Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes. Add the garlic and thyme and saute until fragrant, about a minute.
Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and
simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired consistency with a blender. Mix in the cheese, let it melt without bringing it to boil again. Mix in the milk, season with salt and pepper and remove from heat.