lalala...
Gold Post Medal for All Time! 899 Posts 
It's chilly outside, so stay warm with this yummy soup!
Total Time: 1 hour
Yield: 4 servings
Ingredients:
- 1 head of cauliflower, cut into florets
- 2 Tbsp oilve oil
- salt and pepper, to taste
- 1 Tbsp oilve oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tsp thyme
- 3 cups vegetable or chicken broth
- 1 1/2 cup aged white cheddar, shredded
- 1 cup whole milk
Steps:
- Preheat oven to 400 degrees F. Arrange florets on a cookie sheet and drizzle with oil and salt and pepper to taste.
- Roast them for 20-30 minutes or until they begin to brown. Stir them a few times so that they cook evenly.
- In a stock pot, heat oil over medium heat. Add onions and saute until tender. Add garlic and thyme, cooking an additional minute. Stir to prevent burning.
- Add 1 cup of broth to deglaze the pan. Then add additional 2 cups of broth.
- Then add the cauliflower and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Blend soup to desired texture, using a blender or immersion blender.
- Return soup to pot (if necessary) and add cheese; stir to combine. DO NOT bring soup to a boil.
- Add milk, stirring to combine. Then add salt and pepper, to taste.
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January 17, 20130 found this helpful
Any idea on the calorie count?
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