Roasted Cauliflower and White Cheddar Soup

• Produce

  • 1 head Cauliflower
  • 4 whole cloves Garlic
  • 1 Parsley, fresh
  • 1/2 tsp Rosemary, dried
  • 1/2 tsp Thyme, dried
  • 1/2 cup Yellow or white onion

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 Croutons

• Dairy

  • 1/2 cup Milk
  • 6 oz White cheddar cheese, sharp

Found on melskitchencafe.com

Description

Ingredients

• 1 head cauliflower
• 4 whole cloves garlic
• 2 tablespoons olive oil
• 1/2 cup diced yellow or white onion
• 1/2 teaspoon dried thyme (or 2 teaspoons fresh), finely chopped
• 1/2 teaspoon dried rosemary (or 2 teaspoon fresh), finely chopped
• 4 cups low-sodium chicken broth
• 1/2 cup milk
• 6 ounces sharp white cheddar cheese, shredded (about 1 1/2 cups)
• Salt and pepper to taste
• Fresh parsley for garnish
• Croutons for topping (optional)

Directions

• Wash and trim the cauliflower into bite-size pieces. Toss with the cloves of garlic and one tablespoon of the oil. Scrape the mixture onto a rimmed baking sheet and roast for 400 degrees F for 20-25 minutes until the cauliflower is crisp-tender and golden in spots (it will cook a bit longer in a later step).
• Remove the garlic cloves, let them cool slightly, and finely chop.
• In a 4- or 5-quart saucepan, heat the remaining one tablespoon olive oil and add the onion, cooking until the onion is translucent, 4-5 minutes, stirring often. Add the chopped garlic, thyme and rosemary. Cook for another minute.
• Stir in the cauliflower and broth; bring to a simmer, cover and cook for 15 minutes.
• Carefully ladle about half the soup (in batches, if needed) in a blender and puree until smooth. Stir the pureed soup back into the pot - be careful as hot soup in a blender can be a recipe for disaster if the blender is overfilled. Add the milk and the cheese,
• Stir and cook on low heat until the cheese is melted. Add salt and pepper to taste, if needed.
• Ladle the soup into bowls and sprinkle with fresh parsley and croutons, if using.