Recently I’ve been addicted to Pinterest and am finding I don’t have enough time/meals/days to make all the wonderful things my friends are discovering for me. However I pushed this recipe for Roasted Cauliflower Soup to the top of my list; mostly because cauliflowers are in season at the farmer’s market, and secondly my sister-in-law gave this a huge thumbs up.
I probably used too much cauliflower because my soup turned out like a stew. However the flavor was oh, so good! My husband gave this recipe his personal stamp of approval, so I think this will make it onto the family cookbook.
I must give @hailskitchen over at the Tasty Kitchen kudos for this recipe. I used yellow sharp cheddar instead of white — only because that’s what I had available.
- 1 head Cauliflower, Roughly Chopped
- 2 whole Shallots, Roughly Chopped
- 3 cloves Garlic, Roughly Chopped
- 1 Tablespoon Olive Oil
- 4 cups Chicken Broth
- 1-½ cup White Cheddar Cheese, Shredded
- 1 Tablespoon Fresh Thyme, Chopped
- 1 Tablespoon Coarse Salt
Preheat your oven to 400 degrees. On a cookie sheet, drizzle the cauliflower, shallots and garlic with the olive oil and season with coarse salt. Roast for about 40 minutes or until the cauliflower is fork-tender.
Carefully place the vegetables in a food processor or blender and roughly puree. Texture is good, large chunks are not so good. Place the vegetables in a pot along with the chicken broth. Bring to a boil. Reduce heat and simmer for about ten minutes. Add the cheese, thyme and a good dose of black pepper. Season to taste with salt. Serve with warm, crusty bread and enjoy!
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