It's chilly outside, so stay warm with this yummy soup!
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Total Time: 1 hour
Yield: 4 servings
Ingredients:
1 head of cauliflower, cut into florets
2 Tbsp oilve oil
salt and pepper, to taste
1 Tbsp oilve oil
1 large onion, diced
2 garlic cloves, minced
1 tsp thyme
3 cups vegetable or chicken broth
1 1/2 cup aged white cheddar, shredded
1 cup whole milk
Steps:
Preheat oven to 400 degrees F. Arrange florets on a cookie sheet and drizzle with oil and salt and pepper to taste.
Roast them for 20-30 minutes or until they begin to brown. Stir them a few times so that they cook evenly.
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In a stock pot, heat oil over medium heat. Add onions and saute until tender. Add garlic and thyme, cooking an additional minute. Stir to prevent burning.
Add 1 cup of broth to deglaze the pan. Then add additional 2 cups of broth.
Then add the cauliflower and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Blend soup to desired texture, using a blender or immersion blender.
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Return soup to pot (if necessary) and add cheese; stir to combine. DO NOT bring soup to a boil.
Add milk, stirring to combine. Then add salt and pepper, to taste.