Roasted Cauliflower & Cheddar Soup

Also known as Roasted Goodness & Yumminess Soup.

I’ll just tell you up front when you pop the cauliflower and garlic in the oven to roast, you and anyone you are cooking for are going to have to dig deep to find the patience to actually finish making the soup because the roasted veggies smell so heavenly on their own.

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In other news, we took our Christmas tree down over the weekend.

(insert sad sigh here)

It’s hard to believe it’s the middle of January already. When did that happen?!

Guess I was too busy making soup.

In other other news, it’s birthday week this week.

Today is my brother-in-law’s birthday and Friday is my bestie’s birthday!

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I found this recipe on the blog Two Peas and Their Pod (how adorable is that title?) which I have also started following.

I tell ya… the list of blogs I read grows by the day but there are so many great bloggers and recipes out there to be discovered!

Roasted Cauliflower & Cheddar Soup; from Two Peas and Their Pod

1 ( 1 1/2 pound ) head of cauliflower
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

Bacon for topping, optional

THE PREP: 

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, as needed, and remove from heat. Ladle the soup into bowls and serve warm. Serve with crusty bread or crackers.

Or do like I did and fry up some bacon or turkey bacon and crumble it on top for additional savoriness.

I highly recommend it.

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*slurp*

Enjoy!

Jordan

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