Roasted Cauliflower and Cheddar Soup

cauliflower soup

Chunky and rich. Insert your favorite Khloe Kardashian joke here.

One of our favorite things about fall is that it gives us the excuse to make copious amounts of soup, and not that wimpy-assed cold cucumber bisque or gazpacho people fawn over in the summer. We’re talking meal-in-a-bowl-I-almost-need-a-fork-to-eat-it soup. Enter the Brothers’ roasted cauliflower and cheddar soup. The roasted veggies give this dish a rich flavor and toothsome quality, while the cheese…well, do you really need an excuse to put cheese in something?

Equipment Needed: Baking Sheet, 5 QT Pot, Chef’s Knife, Cutting Board, Wooden Spoon, Cheese Grater, Food Processor (or Blender)

Serving Suggestion: Individual Plating

Servings: 6ish (depending on who’s eating and how hungry they are)

Suggested Wine or Beer Pairing: Oaky Chardonnay, Sauvignon Blanc, Pale Ales, English Ales

Ingredients:

  • 1 large head of cauliflower (don’t use frozen cauliflower, your soup will suck)(around $3)
  • 8 oz cheddar cheese (about $4)
  • 1 medium onion ($.99/lb)
  • 2 C whole milk ($1.10/QT)
  • 3 C chicken stock ($3.50/32 oz)
  • 3 cloves of garlic ($2.99/lb)
  • 1 TBSP crushed red pepper (about $2/jar)
  • Extra virgin olive oil ($9.99/34 oz bottle)
  • Salt
  • Pepper

Preparation:

  • Preheat your oven to 400° F and start by cleaning and cutting the cauliflower into small 1-2 inch florets and spread evenly on your baking sheet.
Cut your cauliflower florets into even, manageable pieces.

Cut your cauliflower into even pieces.

  • Mince the garlic cloves and cut the onion into quarters. Sprinkle the garlic and crushed red pepper over the top of the cauliflower. Place the onion quarters on the baking sheet with everything else, salt and pepper everything and finish it all off with an even coating of olive oil.
Oil those bad boys up.

Oil those bad boys up.

  • Put your veggies in the oven and roast for 30 minutes. At that point pull them out and flip everything over. Throw them back in for another 15 minutes until golden brown/slightly burnt.
  • Once you put your veggies back in to finish roasting, pour the chicken stock and milk into your saucepan and put over low heat. You want to simmer the liquid to bring it up to temperature so you don’t have to lose any time reheating once you add the cauliflower. As you’re waiting for everything to finish, grate the cheddar cheese so it mixes easier when the time comes.
  • When your veggies are done, dump them (carefully, you don’t want a hot stock burn) into the liquid and bring everything to a boil.
  • Pour the mixture into a blender or food processor and puree until smooth. Add more stock if you want to thin things out a bit. Put the soup back in the pot and add your cheddar cheese. Stir until everything’s mixed, serve and sigh contently as the wind whistles outside.
Cheddar makes it beddar.

Cheddar makes it beddar.

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