Monday, January 13, 2014

Roasted Cauliflower and Aged White Cheddar Soup

Review by Lyndee

1 small head cauliflower, cut into florets (I used a 14 oz bag of frozen florets)
2 tablespoons oil
salt and pepper to taste
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
3 cups vegetable or chicken broth
1 1/2 cups aged white cheddar, shredded
1 cup milk or cream (I used skim milk)
salt and pepper to taste
4 slices bacon fried and crumbled (optional)

Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Slice up bacon and fry in pan with onion and minced garlic. Saute until tender, about 5-7 minutes. Add 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 stick 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.

I made this in the crockpot instead of on the stove.  I also added bacon which wasn’t in the original recipe.  It turned out pretty well. It has a nice smoky taste to it and was easy to make.  The biggest issue I had was finding aged white cheddar at my local grocery stores.  

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