Tuesday, September 27, 2016

Roasted Cauliflower and Cheese Soup

Roasted Cauliflower and Cheese Soup - This rich and creamy soup is just the way to say hello to those cool fall nights.

Roasted Cauliflower and Cheese Soup is rich, creamy, and perfect for those fall or winter nights from www.bobbiskozykitchen.com


It is official ladies and gentlemen, soup season has begun and I am right in the thick of things. My brain is seriously going a million miles a minute with ideas of the things I can toss in a soup pot. I am even dreaming of soup. 

I know, weird right? 

I have it bad! 

I already know that by the end of November Kevin is probably not going to want to see another bowl of soup for a very long time, but I just don't care. When these cold and wet Washington days set in this girl wants soup, and she wants it NOW!


Roasted Cauliflower and Cheese Soup is rich, creamy, and perfect for those fall or winter nights from www.bobbiskozykitchen.com


This year I have wanted to try some new things in my big red soup pot. Just last week I made some Creamy Chipotle Pumpkin Soup that was OohhhEmmmmGeeeee amazeballs! The kids loved it and couldn't eat it fast enough, even Kevin ended up jumping on board with it and if that doesn't tell you it is magical I don't know what will. 

Warm creamy fall in a bowl yummmm.

But this time I wanted to incorporate one of my new veggie loves, cauliflower. I know that doesn't sound like a big deal to you, but if you knew me growing up you would be shocked that I even entertained having it in my house let alone in my soup pot!

In the past I have given it a try in one of the easiest ways to break out of the anti-cauliflower mode. That's right, mix it with mashed potatoes. I did exactly that in my Roasted Garlic Mashed Potatoes and Cauliflower, and my Italian Style Skillet Pie. Both of which surprised me, and the whole family, with how good it tasted. 

I mean I was like jaw on the floor shocked here people! 

I have been meaning to give the cauliflower Alfredo sauce that is all over Pinterest a try. I am an Alfredo freak! I will put just about anything in an Alfredo. The Pumpkin Alfredo with Roasted Garlic and Mushrooms I made last month was so good I ate half the pot myself! Ohhhh boy I was full, but very very happy!

So a gorgeous head of cauliflower went into my oven, and then met up with bacon, onion, garlic, herbs, cream , and some white cheddar cheese in the pot. Out came one of the most glorious, creamy, rich, and delicious soups I have ever tasted. If I wasn't a cauliflower lover before, this soup sure made me one! This will make an appearance in my kitchen mannnnnnnnnny more times before the winter is over. Trust me on that one!!

Roasted Cauliflower and Cheese Soup is rich, creamy, and perfect for those fall or winter nights from www.bobbiskozykitchen.com

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Roasted Cauliflower and Cheese Soup

Bobbi Burleson

Roasted Cauliflower and Cheese Soup


Ingredients
  • 1 large head of cauliflower, cut into florets
  • 3 tablespoons olive oil
  • Kosher salt
  • Cracked black pepper
  • 4 slices bacon, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 2 teaspoons fresh thyme leaves, chopped (plus more for garnish)
  • 4 cups chicken stock
  • 2 cups white cheddar cheese, shredded
  • 1 1/2 cups heavy cream

Equipment Used

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss the cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet, and roast for 30 minutes. You want nice browned edges.
  3. Heat the remaining tablespoon of olive oil in a Dutch oven over medium-high heat.
  4. Cook the bacon until it begins to crisp and renders its fat. Remove with a slotted spoon and reserve.
  5. Cook the onions in the rendered fat until soft, about 5 minutes. Add the garlic and thyme and continue to cook for an additional 2 minutes.
  6. Add the chicken stock and cauliflower, making sure to scrape any browned bits from the bottom of the pot. Bring to a boil, then reduce to a simmer and over. Cook for 20 minutes.
  7. Using an immersion blender, puree the soup to a smooth consistency.
  8. Reduce the heat and stir in the shredded cheese, a little at a time, until melted.
  9. Add the cream, and salt and pepper to taste.
  10. Garnish with fresh thyme leaves and bacon.
Yield: 6 servings
Prep Time: 00 hrs. 15 mins.
Cook time: 01 hrs. 00 mins.
Total time: 1 hrs. 15 mins.
Tags: roasted cauliflower, cheese, soup,

Slightly adapted from Closet Cooking

Originally posted October 2014


Nutritional information via Calorie Count

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6 comments:

  1. Love this soup and that pumpkin alfredo--I'll totally be inspired in my cooking this weekend by your dynamic duo recipes! Have a great Saturday!

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    Replies
    1. Awesome Ala! You won't be disappointed!!

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  2. What a beautiful soup, Bobbi. It would make a terrific starter for Thanksgiving!
    Renee - Kudos Kitchen

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    Replies
    1. Thanks Renee! I was just talking to my sweetie about that last night :)

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  3. Bobbi - Your soup sounds wonderful. I will be trying this recipe soon! Pinned :)

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    Replies
    1. Fabulous!! It really is my new favorite soup :)

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