Roasted cauliflower soup

cauliflower soup

I might have found the perfect soup. I’m not exaggerating. I have been eyeing this recipe for a while and don’t know why I never made it before. After getting back from a week in Las Vegas, I needed a light meal, full of veggies. It’s thick and creamy without being full of butter and cream. The fresh rosemary and thyme really make the soup something special. And it’s perfect for a cold January day. But even if you’re not big on veggies, you should try this soup!

  • 1 ( 1 1/2 pound ) head of cauliflower, cut into florets
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 celery ribs, diced
  • 3 1/2 cups vegetable broth
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup shredded white cheddar cheese
  • Salt and freshly ground black pepper, to taste

Preheat the oven to 400 degrees F. In a large bowl, toss the cauliflower and garlic cloves in the olive oil until well coated. Season with salt and pepper, to taste. Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.

Heat the olive oil in a large sauce pan over medium heat, add the onion and celery and saute until tender, about 5-7 minutes. Chop up the roasted garlic. Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.

Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Add the cheddar cheese and stir until melted. Season with salt and pepper and remove from heat. Ladle the soup into bowls and serve warm. We like to serve the bread with crusty bread or homemade croutons.

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3 thoughts on “Roasted cauliflower soup

  1. Pingback: Roasted butternut squash salad with quinoa and avocado | Alice in Cookingland

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