Winter's chill has settled in and once it does there's nothing more cozy and comforting than a hot and creamy crock of soup.  Add in some warmly toasted buttered bread and we are golden.  Last week I shared one of my first recipes and got some really great feedback from so many of you, thanks everyone!  So that, coupled with the fact that I love creating in the kitchen, has made me want to share another yummy post with you today.  This time we're trading the sweet for the savory.  Today's recipe is for the most delicious Roasted Cauliflower Soup.  Silky and rich, this velvety concoction will make you glad it's January.  Scroll on down for the recipe and let's get cooking!

ROASTED CAULIFLOWER SOUP

Time: 50 minutes  Serves: 4 to 6

Ingredients:

1 large head of cauliflower
1 small onion
2 tbsp olive oil
3 cloves garlic
1/2 stick butter
3 tbsp. flour
4 cups chicken stock
2 cups half and half
1 tsp salt (or more to taste)
ground black pepper
1 tsp sugar
1 1/2 cup shredded white or yellow cheddar
  or Monterey jack
3 strips crispy bacon previously cooked and crumbled 
1/4 cup diced scallions
1 tbsp. finely chopped parsley


Kitchen Tools:

Immersion blender


Directions:

In a large heavy bottom soup pot begin to melt 1/2 stick of butter.  Add 2 tbsp. of olive oil so that the butter doesn't burn.  Keep it on a very low simmer while you core and rough chop the cauliflower and dice the onion.  

Add the two veggies to the pot and begin to sauté.  You want to bring them to a nice, golden brown color the will add richness and flavor to the soup.  Let them roast for about 5 minutes.  In the meantime, peel and chop the garlic and add it in during the final minute.  You only want to gently get it to golden and not let it burn.

Sprinkle in the three tablespoons of flour to coat the mix.  Let it cook up for 2 minutes.  It will add body to the soup as you continue to go along.  

Now add the chicken stock and give it a good stir.  Let the veggies and stock simmer for about 10 minutes.  Once the time is up remove the pot from the heat.

Using the immersion blender blend the mixture to your desired consistency.  Everything from chunky to smooth works fine.  The amount of texture is up to you!

Next, pour in the two cups of half and half.  While you can use milk if you prefer, it's really worth going the richer route as it lends a luxurious creaminess to the soup....and it's delicious!

Once this is done you want to add 1 cup of the shredded cheese.  Reserve the rest for garnish.  Season with salt and pepper to taste.  Let the soup simmer for another 20 - 30 minutes.    It will start to noticeably thicken during this time as you marry your flavors together. 

When finished stir the pot and taste test.  Add more salt and pepper if necessary.  When serving, garnish each serving with the reserved cheese, crumbled bacon, scallions and parsley.  Serve it up with toasty warm buttered bread and enjoy the delicious warmth of the season!



I hope you love this soup as much as I do!  Let me know your thoughts...I have plenty more winter warm ups to share!!

xx,

~K

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Photo credits:  pinterest