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As I’m trying to think of words to type for this post, I’m switching back and forth from news, twitter, and here. I come back here after a few minutes willing the words to spill out onto the page but it seems I don’t have much to write about, my brain knows I’m on some sort of vacation and that blogging (along with a few other things), are far from my mind.
We’re headed to San Francisco to wander around for a couple of days. It’s been years since I’ve been, I think I was 13, and Mike has never been. So we’re going to wing it and explore (along with hitting up the Renegade Craft Fair).
So I leave you with this simple soup. The cauliflower taste isn’t very strong but with all the cheese I feel a bit healthier knowing a whole head of cauliflower is packed away. It’s a fairly loose recipe and should really just be adapted for whatever size head of cauliflower you buy, just add a little more veggie broth and cheese as needed).
Off to explore!
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PinIngredients
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 sprigs thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3–4 cups veggie broth
- 2 cups shredded cheddar cheese
- 1/2 cup vegetarian parmesan cheese, topping
Instructions
- Preheat oven to 400˚.
- Cut cauliflower head in to small pieces. Toss with 1 tablespoon olive oil and roast until tender, 20-25 minutes.
- In a large pot, heat remaining olive oil over medium heat. Mince garlic, add to pot, and cook for one minute. Stir in roasted cauliflower, thyme, salt, pepper, and 3 cups veggie broth. Bring to a boil, reduce to a simmer, and let cook for 8-10 minutes.
- Remove from heat and using a blender or an immersion blender, puree soup. Return to a medium heat and let cook for 3-4 more minutes, tasting and adding more salt/pepper as needed.
- Remove from heat and stir in cheddar cheese until melted. Serve with a sprinkle of parmesan cheese.
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Stefanie says
What a wonderful soup! Have fun in San Francisco! Jealous.
Eileen says
This soup sounds great! And I even have both cauliflower and cheese in the house and everything. 🙂 I was thinking about going up to Renegade this weekend too…hmm. We’ll see. It’s a great fair–you’ll love it!
Dervla Kelly says
yesss, this is my favorite autumn/winter soup. So, so comforting. Making it this weekend. I also like to add a little bit of dill at the end.
K xx says
Yummmmm!!!
Loretta E says
This looks perfect! I love soups this time of year and this one looks so simple and delicious!
Warm Vanilla Sugar says
Such a classic. Looks great!
Laura says
Made this last night and had it for dinner tonight. Super yummy!
Cookie and Kate says
I have been struggling to find the words lately as well. My friend made vegan roasted cauliflower soup the other day and I absolutely loved it. This cheesy version looks delicious!
Andrea says
I made this soup last night — so simple and SO GOOD! I might have to make it every week 🙂
Heather says
What a great soup – thank you. I’ve made it twice and both times I put in a handful of garlic cloves with the cauliflower. I then squeeze out the roasted garlic goodness into the soup mixture with the stock and the cauliflower. It gives it a subtle smoky flavour. I also just grate Parmesan on the top and forgo the cheddar which is also yummy.