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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.
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.
Feroze says
Looks very simple, tasty, and inviting. Will try it soon. Might pour it over baked potato (your recipe) for a complete satisfying dinner.
Thank you.
Feroze says
Looking forward to try more of your recipes.
★★★★★