Weekday Vegetarian: Roasted Cauliflower Soup with Aged Cheddar

weekday vegetarian: roasted cauliflower soup with aged cheddarPhoto: Kelly Rossiter/CC BY 2.0

I've made a lot of different recipes for cauliflower soup in my time, and I've also roasted cauliflower as a side dish, but I've never roasted the it before I added it to the soup pot.

Just like the wonderful recipe for baked potato soup, the roasting of the vegetable adds a whole other dimension to the soup. The flavour is a bit more intense, and with the cauliflower, a bit nutty tasting.

Roasting the vegetable first adds a bit to the cooking time, but the reward is worth the little bit of extra effort. This is a very filling soup, and if you add a bit of crusty bread and a green salad, you would have a nice, light supper. I had some of the soup the next day for lunch and I ate it cold, which was also very nice. So depending on what kind of day you are having in this crazy weather, you can heat it up for a warming soup, or eat it outside in the sunshine.

This recipe is from the website Closet Cooking.

Roasted Cauliflower Soup with Aged Cheddar

  • 1 small head cauliflower, cut into florets
  • 2 tablespoons oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon thyme, chopped
  • 3 cups vegetable broth
  • 1 1/2 cups aged white cheddar, shredded
  • 1 cup milk or cream
  • salt and pepper to taste

1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.

2. Heat the oil in a large sauce pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and thyme and saute until fragrant, about a minute.

3. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes. Puree the soup until it reaches your desired consistency with an immersion blender.

4. Mix in the cheese, let it melt and season with salt and pepper. Mix in the milk and remove from heat.

Weekday Vegetarian: Roasted Cauliflower Soup with Aged Cheddar
In this recipe, roasting the cauliflower really enhances the flavour of the soup

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