Roasted Cauliflower and Cheese Soup #recipe #glutenfree

September 21, 2012

Cooking

Cooler weather is upon us! Hooray!  Cool crisp evenings, perfect sleeping temperature, warmer days, back to wearing jeans – it doesn’t get much better than this.

Cooler weather also means you can turn the stove and the oven on and not be so hot that you can’t eat what you’ve made.  Let’s get a double hooray for that one.

Roasted Cauliflower in pot

Roast an entire head of cauliflower.  Cut it up, toss with a little olive oil, salt, and pepper, and put it on a lined cookie tray, in a 400 F oven, for 15-20 minutes.  Transfer the roasted cauliflower immediately to a stock pot and add a box of chicken stock (about two cups).  Cover and boil until the cauliflower is very soft (read: mushy).  The longer you let it cook, the smoother your final result will be.

Pureed Cauliflower

Whip out your hand blender and puree until smooth.  Lacking a hand blender, transfer everything to a regular blender, being careful not to burn yourself as the mixture purees.  A hand masher and a lot of elbow grease could also be used if you were a whole lot more ambitious than I am.

Cheese in Soup

Keep the mixture simmering on low. Add in 1/2 – 3/4 cup of heavy cream.  Shred in a healthy dose of parmesan and 3/4 – 1 cup of your favourite cheese, finely cubed.  Stir until combined and cooked through.  Taste test and add salt and pepper to taste.  I like to add mace to mine.  While not a fan of nutmeg in particular, mace offers the same type of flavour, without the bite that seems to accompany nutmeg.

Depending on the year, you may need to add a roux to the mix.  Equal parts butter and flour can be cooked together and then added to the soup to thicken it up.  Without adding the roux, this is a gluten free version.  I have found this year’s dry growing season means the thicken was not necessary.

Soup in bowl with sour cream and chives

Serve with or without sour cream and chives for garnish.  Store unused leftovers, covered, in the fridge for no more than a day or two.  If the soup has thickened too much when it is reheated, add some more stock or milk to it.

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2 Comments on “Roasted Cauliflower and Cheese Soup #recipe #glutenfree”

  1. candacederickx Says:

    I will have to try this. I love roasted cauliflower.

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