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While spring is just around the corner, it doesn’t feel much like it. In a winter where the words “polar vortex” are thrown around on the forecast every other week, soup is a staple on the menu.
There’s nothing like a hot bowl of soup on a cold day. While tomato soup and grilled cheese remains one of my favorite meals, I’m always on the lookout for a new soup recipe.
Most of the vegetables I like are the type that work well smothered in cheese. A recipe for Roasted Cauliflower and Aged White Cheddar Soup sounded like a perfect one to try.
Roasting the cauliflower takes a little prep time, but the dish can be made in about an hour.
After preparing the cauliflower and sautéing the onions, you mainly just mix the ingredients together, boil and simmer. The recipe is not complicated, which is a bonus.
If you don’t have a stick blender, which I am now convinced I need after trying this recipe, pour the soup into a food processor to puree. A stick blender makes that process easier and less messy because you won’t have to pour the soup into another device to puree it.
For an added touch, sprinkle a pinch of thyme and some bacon bits on top of the soup before serving.
The soup tasted great and all the flavors went well together.
But there is a downside to this dish. I recommend serving the soup immediately and washing any dishes used in preparation for the dish right away.
After this soup sets a while, it doesn’t smell very good. I learned this lesson when I decided to watch a couple episodes of a show on Netflix before cleaning up the dishes. I walked into the kitchen to find a weird smell. And by weird, I mean bad.
This recipe is not complicated and tastes good, but learn from my mistakes and clean up the mess immediately.
Following these few simple tips can result in a tasty soup for a cold day.
Becca Owsley can be reached at 270-505-1741 or email@example.com.
1 small head cauliflower, cut into florets
3 tablespoons oil, divided
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
3 cups vegetable broth or
chicken broth or chicken stock
1 1/2 cups aged white cheddar, shredded
1 cup milk or cream
Salt and pepper to taste
Toss cauliflower florets in 2 tablespoons of oil along with the salt and pepper. Arrange them in a single layer on a large baking sheet and roast in a preheated 400 degree oven until lightly golden brown, about 20-30 minutes.
Heat 1 tablespoon oil in a large sauce pan over medium heat, add onion and sauté until tender, about 5-7 minutes.
Add garlic and thyme and sauté until fragrant, about a minute.
Add broth, deglazing the pan. Add cauliflower, bring to a boil, reduce heat and simmer covered for 20 minutes.
Puree the soup with a stick blender until it reaches desired consistency.
Mix in cheese, let it melt without bringing it to boil.
Mix in the milk, season with salt and pepper and remove from heat.