Wednesday, November 28, 2012

Creamy Cauliflower Soup

Yum!  I wasn't sure if we would like this soup, but I decided it was worth a shot.  It was delicious!  We've been trying to incorporate more vegetarian recipes into our routine, so this one caught my eye.  It says it's creamy - and it is - but there isn't any cream in it.  It has some cheddar cheese, but other than that, it's loaded with veggies - vegetable broth, cauliflower, a potato, onions, garlic, etc.  My kids were a little afraid to try it, but they liked it once they did!  Especially with the crunchy croutons on top.  I'll definitely be making this again.  Enjoy!

Creamy Cauliflower Cheddar Soup

About 6 oz. whole grain bread, cut into 1/2 " cubes
2 T. unsalted butter, melted
2 T. olive oil
1 T. Dijon mustard
Kosher or sea salt

2 T. unsalted butter
2 shallots, minced
1 medium yellow onion, chopped
Kosher or sea salt
1 medium potato, peeled and diced into 1/4" cubes
2 cloves garlic, minced
3 1/2 cups vegetable broth
1/2 head cauliflower, chopped into small florets
2/3 cup shredded sharp cheddar cheese, plus more for garnish
2 tsp. Dijon mustard

To make the croutons, preheat the oven to 350 degrees.  Add the bread cubes to a medium bowl and toss with the melted butter, olive oil, and mustard until evenly coated.  Spread the bread cubes out in an even layer on a baking sheet and sprinkle with the salt.  Bake for 10-15 minutes or until crunchy.

Meanwhile, melt the butter in a large pot or Dutch oven over medium-high heat.  Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 4-5 minutes.  Season with salt, then mix in the potato, garlic and vegetable broth.  Cover the pot and bring to a boil.  Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender.  Add the cauliflower and cook about 5-6 minutes more, until the cauliflower is tender.  Stir in the cheese and mustard.

Puree with an immersion blender (or a food processor or high-powered blender).  Mix in additional water or broth if the soup is too thick (I didn't need any additional broth).  Season with additional salt to taste.  Serve warm topped with additional shredded cheese and the croutons.

Source: Annie's Eats

1 comment:

Ashley said...

Looks delish! I'll have to put it on my recipe list next week. It's finally soup weather!