Good morning! I mentioned last week that I am a huge fan of soup and I am always looking for delicious, quick and easy recipes.
Don’t get me wrong, I love to make complicated soups that simmer all day too but quick and easy is always a good thing.
The recipe is scrumptious; it is creamy, a little cheesy, and hearty on a chilly, winter day.
Roasted Cauliflower Soup
Recipe from Closet Cooking
1 head of cauliflower, cut into florets
1 Tablespoon of olive oil
salt and pepper
1 medium yellow onion
3 cloves of garlic
2 tablespoons of olive oil
1 tablespoon of butter
2 tablespoons of Herbs de Provence
3 cups of chicken broth
2 cups of chicken stock
2 cups of aged cheddar cheese grated
1 cup of heavy cream or milk
Preheat oven to 400. On a cookie sheet toss cauliflower, olive oil and salt and pepper. Cook florets for about 20 minutes or until golden brown.
In a large sauce pan or soup pot over medium heat, heat olive oil and butter, add onions and saute until soft, add garlic and saute for one or two minutes, then add the herbs de Provence, stir. Add broth, stock and cauliflower. Bring to boil and then simmer for 20 minutes. Puree soup using an immersion blender, be careful so you do not get burned. Remove pan from heat and add the cheese, stir until melted, then add milk or cream and stir until combined. Season with salt and pepper to your taste.
How easy is that? I hope you try it and if you do let me know what you think. Or if you have a recipe of your own to share please leave it in the comment section.
Have a wonderful day!
P.S: Sorry for the photos, the light was terrible this afternoon on a gray, winter day. The soup looks better in person.