Well it’s the first day of Spring, but it’s sure not feeling like it! It’s windy and cold today…the perfect day for a bowl of warm soup instead of free water that Rita’s is giving out today. My poor flowers are probably so confused. We had a few days of warm weather at the beginning of the month and it’s totally flopped, we’ve had snow twice in the last week and it’s just cold. I know I’m definitely ready for Spring and all the things that it brings – longer days, warmth and everything starts growing. What’s your favorite thing about Spring?
We all enjoyed this soup. It was hearty, creamy and so flavorful. I love roasted cauliflower and this soup definitely highlights it! My husband thought it was better even a day later as he had it for lunch as leftovers.
small head of cauliflower, cut into florets
2 Tbsp olive oil
Salt and pepper to taste
1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, chopped
1/2 tsp dried thyme
3 cups reduced-sodium chicken broth
1 1/2 cups aged white cheddar cheese, shredded
1 cup milk
Preheat oven to 400 degrees. In a bowl, toss together the cauliflower, 2 Tbsp olive oil and salt and pepper to coat the florets. Arrange the coated florets on a large baking sheet in a single layer. Roast for 20 to 30 minutes or until they are golden brown.
With about 10 minutes left of roasting time, start to make the rest of the soup. In a large sauce pan over medium heat, heat the remaining oil. Add the onion and sauté until tender. Add the garlic and thyme and cook for an additional minute. Add the broth to deglaze the pan.
Add the roasted cauliflower and bring to a boil. Reduce the heat to medium low and simmer covered for 20 minutes. Using a handheld stick blender (or pour soup into a regular blender), puree the soup until it reaches the desired consistency. Mix in the shredded cheese and let it melt watching the that soup doesn’t start to boil. Once the cheese is melted, mix in the milk and season with salt and pepper to taste.
Source: Closet Cooking