When You’re Tired of Cooking—Make This Cauliflower Soup

https://food52.com/recipes/roasted-cauliflower-white-cheddar-soup

We’ve had broccoli cheddar soup, but I’ve always preferred a roasted cauliflower white cheddar soup instead. It’s currently cauliflower season, and with it being the start of soup season, I was really excited to make something that’s super tasty and incredibly easy. The best way to cut your cauliflower without getting those small rice pieces all over your table is to start by removing some of the excess leaves by hand. From there, you’ll use your knife to get into the stem and move it away from the cauliflower head. You’ll then be able to cut from the stems and have larger pieces to cut into smaller pieces. I like the idea of roasting my cauliflower in the oven before I cook it on the stove to get a better flavor. And you can definitely season it however you would like, but I just opted for salt and pepper. While the cauliflower is almost done roasting, you can start working on chopping your onion and garlic next. Since the garlic cooks faster, it’s best to start with the onions first to ensure you don’t burn the garlic. I wanted to use vegetable stock today, but you can definitely do chicken or even just water. We’ll then add the roasted cauliflower and let the soup cook on the stove. The mixture should start boiling and after about 15 minutes, you can blend the mixture to break up any larger pieces. I liked using an immersion blender because I prefer a thicker soup with some small chunks throughout. With some additional seasoning and butter, I’ll get that stirred and then shred in my cheese. You can definitely choose your favorite kind, but I always love a simple white cheddar for my food. I’ll add that off the heat and get it mixed up. To me, there’s nothing better than a thick soup as the weather slowly starts cooling down. This was super easy and such a high reward. I love the idea of garnishing it with extra cauliflower pieces and my favorite herbs.