Tuesday, October 2, 2012

Roasted Cauliflower and White Cheddar Soup

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My Pinterest addiction is leading me to so many new recipes!  I love spending hours (I mean a few minutes...shhhh...don't tell the hubby!)  browsing all the different recipes floating around the net.  
This is one I'm SO happy I found.  Thanks to Closet Cooking, this recipe will now be part of my monthly menu MUST cook list.  (oh, perhaps I should mention that it's STILL in the mid 90's here with about 80% humidity)  Yeah, that's when we just crank up the AC (thank goodness the hubby's company pays that bill) and pretend its winter time here.
This soup tastes rich, but the only fat is coming from the cheese.  (I used fat-free milk)  The girls had three bowls each and requested some for lunch the next day.  I'd say that counts as a hit in this house!

You could totally make a few variations to this dish...try different types of cheese, add bacon (oh how I miss thee), spike it with some hot sauce...have fun!

Looking forward to making this again....may add some beef bacon (so not the same...but what can you do?) next time!  

What are some of your favorite Go-To soups?  Do you have some fall faves?

(recipe adapted from Closet Cooking)
  • 1 medium head cauliflower, cut into florets
  • 3 cloves garlic, sliced
  • 2 tablespoons oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoon smoked paprika
  • 3 cups vegetable broth
  • 1 3/4 cups white cheddar, shredded
  • 1 cup fat free milk
  • salt and pepper to taste
  1. Toss the cauliflower florets and sliced garlic in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
  2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
  3. Heat the oil in a large sauce pan over medium heat.
  4. Add the onion and saute until tender, about 5-7 minutes.
  5. Add the thyme and smoked paprika and saute until fragrant, about a minute, stirring constantly.
  6. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  7. Puree the soup until it reaches your desired consistency with a stick blender (or if you're like me and blew up your stick blender in the socket...use your blender.)
  8. Mix in the cheese, let it melt and season with salt and pepper.
  9. Mix in the milk and remove from heat.

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