Roasted Cauliflower Soup

Roasted Cauliflower Soup
garnished with Cheddar slices
& fresh parsley

Last night seemed more like a winter evening than a spring one, so this warm soup certainly hit the spot.

Roasted Cauliflower Soup

1 head cauliflower

2 tablespoons olive oil, divided use

1 yellow onion, finely diced

3 to 4 cloves garlic, minced

1 bunch fresh thyme, tied into a bundle

4 cups vegetable broth, or chicken broth

½ cup milk, or half-and-half (or could use additional broth)

½ to 1 ½ cups Cheddar cheese, shredded  (I used a minimum of cheese in order to make this a little more heart health)

Kosher alt and pepper, to taste

Fresh parsley, for garnish, chopped; other garnish possibilities: additional cheese, cooked and chopped bacon bites 

1. Preheat oven to 400°
2. Trim cauliflower into florets, discarding the stalk.
3. Place cauliflower on a rimmed baking sheet and drizzle with 1 tablespoon of the olive oil. Roast cauliflower for 30 to 35 minutes until tender and golden along the edges; cool and chop into smaller pieces.
   
   
   
   
4. Place a soup pot over medium heat. Add remaining 1 tablespoon olive oil and diced onion. Cook 4 to 5 minutes, stirring often until onion is translucent. Add minced garlic and thyme then cook for 1 additional minute.
5. Add roasted cauliflower and broth to the pot, reserving a few small florets for garnish if desired. Bring to a boil, stirring constantly and breaking up any large chunks of cauliflower. Reduce heat to low, cover and simmer for 15 minutes. 
   
   
   
   
6. Cool and remove thyme bundle. 
7. Carefully ladle about half (up to three fourths) of the cooled soup into a blender and purée until smooth. Work in batches if necessary, but don’t fill the blender more than ⅓ full.
   
8. Add puréed soup back into the pot and stir in milk. Add shredded cheese a handful at a time, stirring until completely melted before adding more. Taste and season with salt and pepper as needed.
   
9. Garnish with reserved roasted cauliflower, fresh parsley, and cheese (even bacon if desired).
   

Recipe without the photos . . .

Roasted Cauliflower Soup

1 head cauliflower 

2 tablespoons olive oil, divided use

1 yellow onion, finely diced

3 to 4 cloves garlic, minced

1 bunch fresh thyme, tied into a bundle

4 cups vegetable broth, or chicken broth

½ cup milk, or half-and-half (or could use additional broth)

½ to 1 ½ cups Cheddar cheese, shredded  (I used a minimum of cheese in order to make this a little more heart health)

Kosher alt and pepper, to taste

Fresh parsley, for garnish, chopped; other garnish possibilities: additional cheese, cooked and chopped bacon bites 

1. Preheat oven to 400°
2. Trim cauliflower into florets, discarding the stalk.
3. Place cauliflower on a rimmed baking sheet and drizzle with 1 tablespoon of the olive oil. Roast cauliflower for 30 to 35 minutes until tender and golden along the edges; cool and chop into smaller pieces.
4. Place a soup pot over medium heat. Add remaining 1 tablespoon olive oil and diced onion. Cook 4 to 5 minutes, stirring often until onion is translucent. Add minced garlic and thyme then cook for 1 additional minute.
5. Add roasted cauliflower and broth to the pot, reserving a few small florets for garnish if desired. Bring to a boil, stirring constantly and breaking up any large chunks of cauliflower. Reduce heat to low, cover and simmer for 15 minutes. 
6. Cool and remove thyme bundle.
7. Carefully ladle about half (up to three fourths) of the cooled soup into a blender and purée until smooth. Work in batches if necessary, but don’t fill the blender more than ⅓ full.
8. Add puréed soup back into the pot and stir in milk. Add shredded cheese a handful at a time, stirring until completely melted before adding more. Taste and season with salt and pepper as needed.
9. Garnish with reserved roasted cauliflower, fresh parsley, and cheese (even bacon if desired).