I’m not overly fond of cauliflower but this recipe received rave reviews so I thought, why not try something new?
Ingredients
- 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 broth
- 1 1/2 cups aged white cheddar, shredded
- 1 cup milk or cream (I used cream)
- salt and pepper to taste
- Potato Flakes (optional)
Directions
- Toss the cauliflower florets, salt, pepper, and 2 tablespoons of  oil in a large bowl then arrange them in a single layer on a large foiled baking sheet.
- Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 30 minutes.
- Heat one tablespoon oil in a medium pot over medium heat.
- Add the onion and saute until tender, about 5 minutes.
- Add the garlic and thyme and saute for one minute, more or less.
- Add the broth and cauliflower to the onion mixture, bring to a boil then reduce the heat and simmer (covered) for 20 minutes.
- Puree the soup in small portions with a stick blender or in a regular blender until it reaches your desired consistency.
- Bring the pureed soup back to the pot, warm through, add the cheese, let it melt then season with salt and pepper.
- Add the milk, stir and remove from heat.
Whala! The soup tasted pretty good although it had a grainy feel on my tongue. Next time I think I’ll puree it a little finer.
Oh — one small hint on thickening soup — I added a little bit of potato flakes to the soup while it was warm (not hot) to thicken it. You don’t need to do this but I like my soup a little thick and this works as good as the cornstarch/water trick.
This recipe is courtesy of Closet Cooking, a blogger that I follow. Click here to view the original recipe.
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