Spring is finally in full swing and the dogs and I are over the freaking moon.
While the trees are bursting with buds and daffodils are blooming like it’s their job, local produce hasn’t seemed to catch up just yet. New York’s farmers markets boast plenty of local meat and dairy, and tables overflowing with brightly colored annual flowers, but sweet juicy berries and bright green vegetables still need a few weeks to soak up the warm sunshine.
True to form, this spring has been toying with me and my frail emotions. Temperatures one day are soaring into the 70s, and the next they’re dipping back into the 40s. One day we have ample sunshine, the next it’s pouring rain.
On one of the cold and rainy days I was craving soup, as one does. With no local produce to choose from, I was off to the grocery store to try to find something fresh-ish and hopefully organic that I could turn into a warm satisfying soup. I also had a healthy stash of amazing Irish cheddar that was leftover after a book signing event at work, so I wanted to try to incorporate some of that cheesy goodness.
It didn’t take me long in the produce aisle to come up with a plan. What better vegetable for a thick warm filling soup than cauliflower? It’s available year round, goes great with cheddar and warm flavors, and is perfect for a rich and roasty soup.
This soup is really simple to make and definitely hits the spot on a rainy day, no matter what time of year. The fresh woodsy thyme adds a touch of green herbal freshness, and the white wine adds a crisp brightness that feels very appropriate for spring or summer. Roasting the cauliflower before pureeing it deepens and concentrates its earthy flavor, and the sharp cheddar adds a nice zippy tang without feeling heavy or overwhelming.
Pull up a bowl, tear into a nice crusty loaf of bread, and park yourself in front of the window and watch the rain come down.
Roasted Cauliflower and Cheddar Soup
2 tablespoons olive oil
salt and pepper, to taste
2 tablespoons butter
1 medium to large onion, chopped
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon smoked paprika
5 to 6 sprigs of fresh thyme
1 cup dry white wine
6 cups low sodium chicken stock
8 oz sharp cheddar, grated
Preheat oven to 400. Chop cauliflower into rough large florets. Toss in olive oil, season with salt and pepper, and arrange in a single layer on a parchment lined baking sheet. Roast until brown and golden, about 30 or 40 minutes.
Preheat a stockpot over medium high heat and bring butter to a sizzle. Add onion, cayenne, paprika, thyme, and salt and pepper to taste. Sauté until tender and translucent, 5 to 10 minutes. Add white wine and reduce by at least half. Add chicken stock and bring to a boil. Add roasted cauliflower, bring back to a boil, and cook for 10 minutes. Remove from heat and remove thyme sprigs. Add cheddar and puree until silky smooth, using either an immersion blender or working in batches in a standing blender. Taste and adjust seasoning if necessary.
Serve with a drizzle of olive oil, a small handful of grated cheddar, and a big hunk of crusty bread.
Brooklyn Homemaker 
Reblogged this on My Meals are on Wheels.
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And yet another reason to revisit the cauliflower… This sounds good!
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I’ve been crazy for cauliflower this year!
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I’ve noticed and you sure have peaked my interest!
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Jim gave me the link — looks really lovely. I am the soup maker in this house, and would definitely make this. btw, I’ve also added cauliflower to macaroni and cheese to great effect. Just add the small-cut florets to soften with the pasta, before the whole thing gets sauced, tossed, and baked.
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That sounds amazing! I usually add roasted broccoli to my macaroni and cheese to make it feel like it’s not JUST fat and carbs, but cauliflower sounds like it would have the same affect while blending in with the noodles.
Thanks!
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I *DO* like just fat and carbs… but I like cauli, too. :)
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Truth be told, so do I. I should know to leave well enough alone and just eat a salad the next night, but I usually guilt myself into trying to make meals like that feel at least sort of healthy-ish.
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This is perfect for the weather we are having at the moment Tux – very windy, rain bucketing down and temperatures in the low teens (low 50s in F) – absolutely soup weather, so thanks!
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Here too! It was 80 here on Saturday and today we’ll be lucky to break 50. Thunderstorms all day yesterday and still grey and dreary today. At least we can have soup!!!
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scrumptious
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Thank you!!!
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Yesterday and the day before I was hulling and freezing red ripe fresh strawberries and you’re still making soup?! Looks, sounds scrumptious. Your turn next time for fresh strawberries. May be strawberry short cake??? Yes…please. Have a great weekend.
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We’re still a few weeks away from strawberry season! Way to run it in Cheryl!!!
Believe me though- I do have big plans for strawberries when they start showing up at the market!
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I’ll be waiting!!! Have a good weekend Tux!
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Really like the fact that you roasted the cauliflower instead of it being steamed. It adds so much flavor! Nice job on this. I think I’d “have to” add some bacon or pancetta on top, too!
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Haha! That definitely wouldn’t be an unwelcome addition in my house!
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OK these are some of my absolute FAVORITE ingredients together. Too bad the husband can’t stand cauliflower.. I’ll have to make it on a night where he is not around. Happy spring!
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Oh man! I have a lot of those husband “forbidden” foods. Whenever he goes out of town I eat them every day!!!
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Wow- just came across this recipe on another blog I follow and thought what if I combine your two recipes… Could be something wonderful.
http://cottagegrovehouse.com/2015/04/23/whole-roasted-spiced-cauliflower/
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Wow that looks incredible!! I need to try that! I think you could roast the cauliflower with those spices and easily make it into a soup. Not sure if I’d keep the cheddar though – not sure it’d work with the spices – but there’d be so much flavor I don’t think you’d miss it
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I love soup. Cauliflower and cheese together bring up childhood memories. You added some zip to this soup–excellent. I am with you and the dogs—SPRING!
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