13 January, 2013
The temperature outside has been hovering between 20 and 30 degrees these days, every once in a while getting up to 40, but just way too cold for me! When the temperature gets this low, I go for comfort food to warm me up: casseroles, soups, and hot tea!
I found this amazing recipe on Closet Cooking and adapted it for my tastes, and it was so good, I just have to share!
Roasted Cauliflower and Garlic Soup with Aged White Cheddar
1 small head Cauliflower, cut into florets
2 Tbsp Olive Oil
Salt and Pepper to taste
1 Tbsp Olive Oil
1 large Onion, diced
5 cloves Garlic, chopped
1 tsp. Thyme
4 Cups Chicken Broth
2 Cups Aged White Cheddar, shredded
1 Cup Milk
Salt and Pepper to taste
Cayenne and/or Paprika to taste (optional)
|Start with a head of cauliflower…|
|Cut into florets.|
Toss the cauliflower florets in the olive oil with the salt and pepper and arrange them in a single layer on a large baking sheet. I added the peeled garlic cloves to the baking sheet (no salt and pepper!) to roast them, as well.
|Toss the florets in a little olive oil with salt and pepper. Put on a baking sheet and roast in the oven. I added the garlic to the sheet and roasted it as well.|
|Roast the cauliflower in a preheated oven (400F) until lightly golden brown, about 20-30 min.|
|The cauliflower is done when it is lightly browned.|
|I roasted some broccoli, too. Nice green to go with my dinner, and it turned out really good!|
Heat the olive oil in a large sauce pan or dutch oven over medium heat, add the onion and saute until tender, about 5-7 minutes. I chopped the roasted garlic and added that and the thyme, and sauted for about another minute or so.
|Saute the onions in a little olive oil.|
Add the broth and deglaze the pan. Add the cauliflower and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes.
|Add the cauliflower to the broth and bring to a boil.|
|Grated Aged White Cheddar… yum!|
Puree the soup until it reaches your desired consistency with a stick blender. I used my new Cuisinart Immersion Blender that Mike got me for Christmas… love that thing!
Stir in the cheese, let it melt without bringing it to a boil again. Stirring in a figure 8 works really well to completely combine the cheese without allowing it to clump.
Stir in the milk. Season with salt and pepper to taste. A little smoky paprika (like Hungarian Paprika) or Cayenne sprinkled on top adds a nice touch of heat to the soup, too. Remove from heat, and serve!
|After blending, add in the cheese and stir until melted.|
|Voila! Dinner is served|
I served this with some garlic cheddar bread that I picked up from the Great Harvest Bread Company here in town. If you have not been to this place, you are missing out! Phenomenal bakery, helpful staff, and samples. What more can a girl ask for?