Roasted Cauliflower Soup with White Cheddar Cheese
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| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 50 min |
| Source | The Pioneer Woman blog |
| Yield / serves | 4 servings |
| Rating | Delicious |
Ingredients
- 1 head cauliflower, roughly chopped
- 2 whole shallots, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 T olive oil
- 4 c chicken broth
- 1 1/2 c white cheddar cheese, shredded
- 1 T fresh thyme, chopped
- 1 T coarse salt
Preparation
Preheat the oven to 400 degrees. On a cookie sheet, drizzle the cauliflower, shallots and garlic with the olive oil and season with coarse salt. Roast for about 40 minutes or until the cauliflower is fork-tender.
Carefully place the vegetables in a food processor or blender and roughly puree, or use an immersion blender after simmering. Texture is good, large chunks are not so good. Place the vegetables in a pot along with the chicken broth. Bring to a boil. Reduce heat and simmer for about ten minutes. Add the cheese, thyme and a good dose of black pepper. Season to taste with salt. Serve with warm, crusty bread and enjoy!
