Roasted Cauliflower and Aged White Cheddar Soup

Over dinner the other night some girlfriends and I spoke extensively about our passion for roasted vegetables. One friend, who regularly claims to not be able to cook, was walked through how easy it is to toss a variety of veggies with olive oil, salt and pepper, toss them into the oven at a high temperature and goodness ensues.

That conversation left me wanting roasted cauliflower, which may be on my top five list of roasted veggies (brussels sprouts and asparagus make the list too). But I wanted to take it up a notch, how about Roasted Cauliflower and Aged White Cheddar Soup? Oh yea!

It is such an easy recipe; I had most of the ingredients at home. I did pick up Kerrygold Vintage Cheddar (aged over two years and on sale – score), an onion and some vegetable broth. I was tempted to eat the cauliflower after it came out of the oven; it had such a beautiful roast.

My sister-in-law gave me a Cuisinart hand blender last Christmas and haven’t really had a need to use it. Until a couple weeks ago and BAM – this soup gave me the opportunity to use it again. It isn’t a tool I would think to buy, but I am so happy to now have it. It is so cool and saves me from having to pull out the food processor (I don’t own a stand blender).

Roasted Cauliflower and Aged White Cheddar Soup from Closet Cooking

Ingredients:

1 small head cauliflower, cut into florets

2 tablespoons oil

salt and pepper to taste

1 tablespoon oil

1 medium onion, diced

1 teaspoon thyme (I used dry)

3 cups vegetable broth

1 1/2 cups aged white cheddar, shredded

1 cup cream (you can also use milk)

salt and pepper to taste

Directions:

Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.

Heat the oil in a large saucepan over medium heat. Add the onion and sauté until tender, about 5-7 minutes. Add the thyme and sauté until fragrant, about a minute. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Puree the soup until it reaches your desired consistency with a stick blender. Mix in the cheese, let it melt and season with salt and pepper. Mix in the milk and remove from heat.