Receta Roasted Cauliflower and Cheese Soup
Roasted Cauliflower and Cheese Soup
But I made the soup, and I must share, because it was fantastic! I only slightly blended the soup, because I liked it a bit chunky. I was lucky in that I was the only one who liked it, so I got to eat the whole pot…
Roasted Cauliflower and Cheese Soup
Yield: 6 servings
Ingredients:
- 1 small head cauliflower-cut into florets
- 2 tablespoons oil
- salt and pepper to taste
- 1 tablespoon oil
- 1 medium onion-chopped
- 2 cloves garlic-chopped
- 1 tablespoon fresh thyme-chopped
- 3 cups vegetable broth
- 1 1/2 cup cheese-shredded (Kevin used sharp white cheddar, I used Gouda)
- 1 cup milk
- salt and pepper to taste
Directions:
Preheat oven to 400 degrees. Toss the cauliflower in the oil along with the salt and pepper and arrange on a baking sheet in a single layer. Roast until browned about 20-25 minutes.
Heat the oil in a large stock pot over medium heat. Add the onion and sauté until tender. Add the garlic and thyme and sauté another minute. Add the broth and cauliflower, bring to a boil, reduce heat and simmer, covered, about 20 minutes.
Puree the soup until it reaches your desired consistency using a stick blender. Mix in the cheese, let it melt and season with salt and pepper. Mix in the milk and remove from the heat.
Thank you to Kevin at Closet Cooking!