I’m going to blunt when I start off this post today – I love this soup. It contains caramelized roasted cauliflower, potato, sharp white cheddar, sour cream, and fresh parsley. If you know anyone that is on the fence about cauliflower, throw a bowl of this soup at them and knock them down. Onto the cauliflower loving side of course.
You can break the steps of this recipe into two parts if you prefer. The cauliflower can definitely be roasted ahead of time so you only need to worry about the soup itself when dinner rolls around. I find that the entire process overlaps pretty well though, and that if I get the cauliflower in the oven first everything else is ready by the time it’s done cooking. I believe it would also be pretty simple to cut the calories in the recipe by using skim milk, a reduced fat cheese, and reduced fat sour cream. I personally find this soup is hearty enough to eat as a meal with a chunk of good bread, and at less than 350 calories per bowl I don’t feel too bad about going full fat for really good cheesy flavor. I don’t call myself the Gouda Monster for nothing!
- 1 large head of cauliflower, cut into florets
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 large russet potato, peeled and diced
- 1/2 teaspoon olive oil
- 5 cups stock
- 1 bay leaf
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 1 cup milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 4 ounces sour cream (creme fraiche works well too)
- 5 ounces shredded sharp white cheddar
- Preheat oven to 425F. Toss cauliflower florets with the 1/2 tablespoon of olive oil and layer on a parchment lined baking sheet. Sprinkle with salt and place in the oven for 20-25 minutes, or until the cauliflower starts to brown on the edges.
- Heat the other teaspoon of olive oil in a nonstick pan and lightly cook your onion and garlic for a couple of minutes, before adding in the diced potato. Cook the potato for 2-3 minutes, pour in the stock, add the bay leaf, and bring to a gentle boil. Reduce heat to medium low, cover, and allow to cook until the potatoes are fork tender. This happens more quickly if your potatoes are finely diced.
- When the cauliflower is roasted, add it to the soup pot with the potatoes. I recommend reserving a few pieces for garnish because they are just so tasty on their own. Keep soup covered while you make your roux.
- In a small sauce pan melt your butter down. Once hot sprinkle the flour over the top and whisk until smooth. Cook for about a minute and then add your milk. Season with black pepper and nutmeg. Continue whisking the mixture until it thickens slightly - about 5-8 minutes.
- Remove soup from heat. Using an immersion blender puree your soup to desired consistency (I like to leave it a little bit chunky). If you don't have an immersion blender you could transfer the soup to a regular blender to puree in batches.
- Stir in the thickened milk sauce, sour cream, shredded cheese and fresh parsley. Season with additional salt and pepper if needed.
This giveaway has ended – Thanks to everyone that participated!
And now of course for the contest information! I’m really excited to finally be able to have my first giveaway on Gouda Monster. For Christmas I got two immersion blenders – what a lucky break for my readers, right? My hand blender is probably one of my most coveted kitchen gadgets. After mine broke I felt lost without it – there is definitely no easier way to quickly puree a soup or whip up small batches of sauces, dressing, or salsas. I also use mine to create smoothies in the morning because I find cleanup to be far simpler than a full sized blender. The particular model up for grabs is the Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender in Brushed Chrome, which holds a glowing 4.6 out of 5 stars on Amazon. There are several ways to enter and entries will be open for two weeks, however due to shipping costs I will only be able to ship to people that live within the United States & Canada. The winner will be announced by the end of the month – good luck!