But, Pat from Mille Fiori Favoriti http://millefiorifavoriti.blogspot.com/ is always cooking up something good. While I was spending some time reading her yummy recipes I came across one for a Cheddar Cauliflower Soup.
I couldn't wait to try it so I made it for dinner. Yes, on a hot Summer night I had soup. I did have the air conditioner on though so it did seem more like fall inside.
If you want to try it I don't think you will be sorry you did. It really is yummy.
I did make a few changes though. I'll tell you how I made it and let you know how it differs from Pat's.
This is everything you will need.2 Tbs. Olive Oil
1 yellow onion, diced ~ I am not a big onion lover so I only used about 1/3 of an onion.
1 head cauliflower, about 2 1/2 lb. cut into florets
5 cups low sodium chicken broth. I had regular so that's what I used.
2 tsp. kosher salt, plus more, to taste
Freshly ground pepper to taste
8 oz white cheddar cheese shredded. I used almost a lb. of regular cheddar. The 8 oz didn't seem cheesy enough for me. Not sure if I used white Cheddar if I would need that much.
In a large Dutch oven over medium-high heat, warm olive oil. Add the onion and cook, stirring occasionally until tender. About 5-7 mins.
Add the cauliflower and cook. Stir occasionally, until light golden brown. About 5 mins.
Add the broth, cream, salt and pepper and bring to a boil. Reduce the heat to heat to low and simmer until the cauliflower is soft. About 10 mins.
Using an immersion blender, blend the soup to a fine puree about 3-5 mins. Add cheese and stir until melted and well combined with the soup. For those of you who have never used an immersion blender...DO NOT lift up the blender while it is going. It will splatter the soup everywhere in the kitchen. You don't even want to know how I know this. Just trust me...I do.
Ladle the soup into bowls and serve. Top with a little bit of extra cheese.I served this with 4 cheese toast. I got the 4 cheese bread at Trader Joe's and toasted it, added some butter and boy was it perfect with this soup.
I will make this again for sure. The only thing I think I would do differently is, I would save out a few bits of the cooked cauliflower to add back in after the soup is blended. I think a few bites of cauliflower may be good. I also may run this through a sieve first so it is super smooth.
I love trying recipes I find on your blogs so please keep posting them.
Hope you will give this soup a try someday too. I think you will like it.
For those of you wondering how I can eat this since it has chicken broth in it and I'm a vegetarian.
I won't eat any meat. But broth is OK for me as long as I don't think about what it is that I'm eating. I know, I'm strange. What can I say.
But if you don't eat broth I'm sure you could use vegetable broth and it would be just as good.
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Hugs,
Joanne
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