Roasted Cauliflower & White Cheddar Soup

   

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.

Roasted Cauliflower & White Cheddar Soup

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!

Roasted Cauliflower & White Cheddar Soup

Roasted Cauliflower & White Cheddar Soup
Serves 6
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 large head of cauliflower, cut into florets
  2. 1/2 tablespoon olive oil
  3. 1/2 teaspoon salt
  4. 1/2 yellow onion, diced
  5. 2 cloves garlic, minced
  6. 1 large russet potato, peeled and diced
  7. 1/2 teaspoon olive oil
  8. 5 cups stock
  9. 1 bay leaf
  10. 1 tablespoon unsalted butter
  11. 1 tablespoon all purpose flour
  12. 1 cup milk
  13. 1/2 teaspoon black pepper
  14. 1/4 teaspoon ground nutmeg
  15. 4 ounces sour cream (creme fraiche works well too)
  16. 5 ounces shredded sharp white cheddar
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the thickened milk sauce, sour cream, shredded cheese and fresh parsley. Season with additional salt and pepper if needed.
Calories
  1. 339
Gouda Monster http://www.goudamonster.com/
Roasted Cauliflower & White Cheddar Soup

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!

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Immersion Blender Giveaway


Roasted Root Vegetables

   

Many people are susceptible to impulse purchasing – myself included. If I walk past a sassy pair of high heels I will make a mental note of their appeal and move on. If I’m in the electronics department and I see an immersion blender that I’ve been needing since mine broke, I will pass by and wait to do some review comparisons and price checking online. If a game on my Steam wishlist goes on sale then I… ok well I might buy that. The one thing I can’t resist though? Well, apparently it’s a bundle of beautiful, vibrant, purple  baby carrots (and all of the additional veggies to accompany them into the oven).

 

Roasted Root Vegetables

I just don’t know if there is a better way to prepare vegetables than roasting them. The caramelization of those natural sugars and the ease of preparation? It’s hard not to love it. For this meal I used baby purple carrots, parsnips, yellow and purple baby potatoes, parsley root, garlic, onion, and fresh rosemary. You can use whatever root veggies you can get your hands on, whether it’s layer of simple russet potatoes or a spectrum of multicolored carrots arranged in a heart on your roasting pan. I can’t resist going the colorful route myself. I swear that pretty food tastes better.

Roasted Root Vegetables

Roasted Root Vegetables
Serves 4
An easy, rustic side dish that works for a weeknight dinner or holiday table.
Print
Prep Time
10 min
Cook Time
20 min
Total Time
34 min
Prep Time
10 min
Cook Time
20 min
Total Time
34 min
Ingredients
  1. 9-10 young purple carrots
  2. 12-15 fingerling potatoes (I used yellow and purple)
  3. 2 parsley root
  4. 1 parsnip
  5. 1 red onion
  6. 3 cloves of garlic
  7. 1 tablespoon olive oil
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon black pepper
  10. 2-3 sprigs fresh rosemary
Instructions
  1. Preheat oven to 425F.
  2. Prepare your veggies for roasting by chopping them all at a roughly uniform size. It’s important to have them similar in size so that they finish cooking through around the same time. I left my carrots and most of my fingerling potatoes whole. The larger potatoes I split in half. I quartered the parsley root lengthwise and sliced the parsnip into thick disks so that they could be differentiated from one another on the plate. The onion I simply cut into large chunks and split apart the segments with my fingers. The garlic cloves were cut into quarters. I also cut my rosemary sprigs in half.
  3. Toss everything in the olive oil, salt, and pepper. I find that using my hands works best for this and I also do it right on the pan on a sheet of parchment paper.
  4. Layer the veggies evenly on the parchment lining baking sheet and transfer to the oven. Bake for 15-20 minutes and then test for doneness with a fork. If they need a little more time, just pop them in for another 10 minutes or so. The smaller your veggies are chopped, the less total time they will take to roast.
Calories
  1. 159
Gouda Monster http://www.goudamonster.com/

Roasted Root Vegetables