Tuesday, October 15, 2013
Roasted Cauliflower Cheddar Soup
From Cooking Classy
Yield: about 4-6 servings
1 large head cauliflower (2-2 1/2 lb.), cored and chopped into small, bite size pieces
1 1/2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
3 tablespoons butter
1 cup finely chopped yellow onion
3 tablespoons all-purpose flour
1 clove garlic, minced
3 cups milk
2 cups chicken broth
1/2 cup heavy cream (optional: more delicious with it, healthier without it)
1 tablespoon chopped fresh parsley, plus more for garnish
1 teaspoon chopped fresh thyme (or a heaping 1/4 teaspoon dried)
1 bay leaf
1/4 teaspoon granulated sugar
4 oz. shredded sharp white cheddar cheese*, shredded (1 cup), plus more for serving if desired
1 oz. finely grated parmesan cheese (packed 1/4 cup)
*Can be replaced with regular sharp cheddar cheese
Preheat oven to 425 degrees. Place cauliflower on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake in preheated oven until golden, about 20-25 minutes.
In a large pot, melt butter over medium heat. Add onion and sauté until tender, about 4-5 minutes. Add flour and cook, stirring constantly, for about a minute. Then add in garlic and cook for another 30 seconds. While whisking, slowly pour in milk, followed by chicken broth, and then cream (if using). Add in parsley, thyme, bay leaf, sugar, and roasted cauliflower. Season soup to taste with salt and pepper. Bring to a boil, stirring occasionally, and allow to cook until slightly thickened, about 10-15 minutes.
Using an immersion blender, blend the soup until smooth. Alternatively, you could slowly and carefully transfer the soup to a blender to smooth.
Remove from heat and stir in white cheddar cheese and parmesan cheese. Serve warm and garnish with additional cheese and herbs. Serve with fresh bread. Enjoy!