sunday soup #2, and it’s wednesday…i know…
the only thing better than broccoli and cheese soup is cauliflower and cheese soup. the first time i made this soup, i added entirely too much cheese. i served it for dinner with an apology [don’t we do that far too often!?], warning my husband that it was far too cheesy – by accident, of course. his response: “i love a cheesy accident…” and that’s why i love him…
cauliflower and cheese soup
- 1 head cauliflower, rinsed and chopped
- 1 yellow onion, peeled and chopped
- 3 garlic cloves, minced
- 3 garlic cloves, whole
- 4 stalks celery, rinsed and chopped
- 2 cups low sodium vegetable stock
- 2 cups water
- 1/2 cup half-n-half
- 3/4 cup asiago cheese
- 3/4 cup gruyere cheese
- 3 tbsp. extra virgin olive oil
- dried thyme
- dried rosemary
preheat oven to 400 F and roast cauliflower and three whole garlic cloves for 20-30 minutes, until golden brown. season with olive oil, salt, pepper, thyme, and rosemary before cooking. while the cauliflower is roasting, heat 1 tbsp. of olive on medium heat in a dutch oven and cook the garlic until slightly golden. add another tbsp. of olive oil and the onions. cook until soft and translucent. add the chopped celery and cook until soft. once the cauliflower is done cooking, throw away the whole cloves and add the cauliflower to the dutch oven. pour in 2 cups water and 2 cups of vegetable broth and bring to a boil. reduce to a simmer and cook, covered, for about 20 minutes.
next, add the soup (in batches) to a food processor, magic bullet, or immersion blender and blend until smooth and creamy. once all soup has been blended, add back to the stove and add the half-n-half and cheese. stir until smooth and season with salt, pepper, thyme, and rosemary to taste.
serve with fresh baked bread, and you’ve got a decadent meal in no time. enjoy!