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Roasted Cauliflower and Herbed Cheese Soup

by Femme Fraiche March 01, 2015

Roasted Cauliflower and Herbed Cheese Soup

One of my favorite activities is lying in bed at night and dreaming up new recipes with Bear. Usually, one of us will be looking at Pinterest or working on devouring a new novel when the other will exclaim out of nowhere, “You know what would be great to make for the blog?” What follows usually varies in both its appeal and possibility. Some ideas dissipate as quickly as they formed, while others make it onto a running list in my phone only to stay there for months without barely a second thought. Better suggestions make it to the trial stage, but fail miserably and on really good days, I’m able to take an idea and turn it into something absolutely delicious that we wind up having twice in one week because it’s that darn good. Such is the case here with this Roasted Cauliflower and Herbed Cheese Soup!

The truth is, this recipe started off as an idea to make a “loaded” cauliflower soup like one would if making a rift on a loaded baked potato. I still think this is a tasty idea (thanks, boo!) and, truly, who doesn’t want to top a thick cauliflower soup with bacon, scallions, cheddar cheese, sour cream, and other favorite toppings? I’ll come back to this idea, I know it, but before I could get there a few weeks ago, I spied a round of Boursin shallot & chive herbed cheese in the back of my dairy drawer and instantly knew this would be a pairing for the ages. A quick search will tell you that there’s no shortage of cauliflower and cheese soup recipes out there, but from what I found, no one had thought to pair this creamy, savory cheese with cauliflower just yet – at least as far as Google is concerned. It was all the motivation I needed to put this new plan into action – roasted cauliflower and herbed cheese soup was born!

In this recipe, I start by roasting the cauliflower with olive oil, salt, pepper, and garlic until it is medium brown and nutty so that the flavor of our shining star is concentrated and ever-present through each spoonful. I know when the cauliflower is done both by the buttery, toasted aroma it gives off and when the edges of smaller pieces start to become crisp. Seriously, I could stop right here and eat the entire tray as is, but then a) there’d be no soup and b) I’d be in terrible gastrointestinal distress for the following 6-8 hours.

Paired with some golden, sautéed onions, fresh thyme, and chicken or vegetable broth, the soup is bulked up by the addition of two medium-sized Yukon gold potatoes that add to its silkiness once pureed and makes the soup hearty and warming – or, exactly what we all need to get through the remains of winter. With the herbed cheese melted in at the final moment, the soup becomes creamy with both the flavor and mouth-feel (don’t hate me for using that word) of fresh cream and the added deliciousness of shallot and chives. Top your bowls with homemade croutons, a sprinkle of fresh parsley, some crispy bacon, or all of the above for a soup that will quickly become your new favorite. Roasted cauliflower and herbed cheese soup: make it tonight!

Roasted Cauliflower and Herbed Cheese Soup
Yields 4 servings

Ingredients
1 medium head of cauliflower, cut into florets
3 tablespoons of olive oil, divided
Salt & pepper
2 teaspoons of garlic powder
1 medium onion, chopped
2 cloves of garlic, chopped
2 Yukon gold potatoes, peeled & chopped
1 teaspoon of fresh thyme or 1/2 teaspoon of dried thyme
4 cups of chicken or vegetable broth
1/2 cup of milk or cream
3 ounces of herbed cheese, such as Boursin, Alouette, or Rondelé, crumbled
Croutons, crispy bacon pieces, or chopped fresh herbs for garnish (optional)

Directions
Preheat your oven to 400°F. In a large bowl, toss the cauliflower florets in 2 tablespoons of olive oil and sprinkle with salt, pepper, and garlic powder. Roast until medium brown, about 20-30 minutes. While the cauliflower is roasting, heat the remaining tablespoon of oil in a soup pot over medium heat, add the onion and potatoes and sauté for 5-7 minutes, or until onions are tender. Add the garlic and thyme and sauté until fragrant, about a minute or two. Deglaze the pot with the broth and add the roasted cauliflower. Bring soup to a boil, cover with a lid, and reduce to simmer, allowing the soup to cook for about 20 minutes. Potatoes should be tender before removing pot from heat.

Once the soup has finished cooking and you have turned off the flame, use an immersion blender and puree the soup until it reaches a smooth consistency. Add milk or cream and the crumbled cheese, stirring to incorporate. Cover pot and allow cheese to melt and integrate into the soup. Stir well and check the soup for salt & pepper; season if necessary. Add homemade croutons, crisp bacon, or a chiffonade of fresh herbs to the top of each bowl for garnish.

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