Sunday, January 11, 2015

Roasted Cauliflower and White Cheddar Soup

I love soup, especially during this ridiculously cold time of year. And out of all the soups I've made lately the one that most says “comfort food” to me is this roasted cauliflower and white cheddar soup. It’s rich. Creamy. Smooth. And so seriously good. 

Pureeing is a great way to create a rich and creamy soup without having to go too heavy on the dairy. I used fat free yogurt in this recipe in place of the heavy cream you would normally see. I prefer the texture of blending only half the soup and leaving the other half untouched. However, if you prefer to puree the entire batch…go for it!
Roasting the cauliflower is what really takes this soup to the next level. The cauliflower and onions caramelize and darken around the edges and it brings such an amazing depth of flavor to the soup. 

Roasted Cauliflower and White Cheddar Soup
Recipe adapted from Cooking Classy

1 large head cauliflower cored and chopped into small, bite size pieces
1 onion, chopped
2 Tbsp olive oil
Salt and freshly ground black pepper
1/4 tsp dried thyme
1/4 tsp dried rosemary
3 Tbsp butter
2 cloves garlic, minced
1 (14 oz) can vegetable broth
1/4 cup white wine
1/2 cup plain yogurt
1 bay leaf
4 oz shredded sharp white cheddar cheese, shredded

  • Preheat oven to 400 degrees. 
  • Place cauliflower and chopped onions on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season with salt, pepper, thyme, and rosemary. Bake in preheated oven until golden, about 30 minutes. Remove from oven and set aside.
  • Meanwhile, in a large pot, melt butter over medium heat. Add in garlic and cook until fragrant. While whisking, slowly pour in white wine. Cook for about 1-2 minutes and then pour in vegetable broth. 
  • Add in the bay leaf, roasted cauliflower and onions, and season with salt and pepper to taste. 
  • Bring to a boil, stirring constantly, then reduce heat to low. Remove bay leaf.
  • Carefully ladle about half the soup into a blender and puree until smooth. 
  • Add pureed soup back into the pot and stir in yogurt. Add shredded cheese and stir until completely melted. 

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