Cauliflower soup with cheese
Description
Cauliflower, lacking bright color and strong aroma, creates the illusion of a creamy soup without adding milk or cream. Combined with Cheddar cheese, we get a thick, rich soup. The soup is ready to serve.
Instructions
- 1
Step 1
1. Preheat the oven to 200 degrees. Coarsely chop the cauliflower and shallot. Slice the garlic. Grate the Cheddar cheese. Place the chopped cauliflower, shallot, and garlic on a baking sheet, toss with olive oil, and season with coarse salt. Roast for 40 minutes, until cooked through and the cauliflower is easily pierced with a fork.
- 2
Step 2
2. Carefully place the vegetables into a food processor or blender and blend until smooth. The mixture should resemble a puree and contain no large vegetable pieces.
- 3
Step 3
3. Place the vegetable purée in a large saucepan together with the chicken broth. Bring to a boil. Reduce the heat and simmer gently for about 10 minutes. Add grated Cheddar cheese, chopped thyme, and a generous amount of black pepper. Season with salt to taste. Serve the finished soup with slices of crusty bread.