It’s no secret that this winter has been the season of soup for me! There was a long stretch of life where I turned to salad for lunch nine times out of ten. Then I moved on to turkey sandwiches for a couple of years. I am now fully in soup land, and it’s a great place to be! I think the number of salads that I have eaten in the past few months is less than 10, which is unheard of for me, but has felt just right.
I am a big believer in intuitive eating and when my body tells me to eat more warm, comforting and satiating foods during cold weather months, I know it’s not steering me wrong. The thing is, I’m not a huge fan of canned or pre-packaged soup. I find it to be too high in sodium and too bland in taste. I do like a good deli soup from time-to-time but it’s not budget friendly to spend $5-6 on a single serving of soup on the regular.
I have really enjoyed trying different homemade soup recipes this winter. I find that I tend towards meatless soups when it comes to lunch. They just really appeal to me, especially alongside a slice of avocado toast.
I’m excited to share my most recent soup creation with you…Cheesy Roasted Cauliflower Soup! Featuring cauliflower in soup is not a new thing for me but kicking it up a notch with grass-fed Irish cheddar cheese is.
I am partnering with Truly Grass Fed on an Instagram collaboration and felt that I’d be remiss not to share the recipe that I developed here on my blog. This post is not part of my sponsored requirements but something that I wanted to do for those of you who don’t IG because I think you’ll love the recipe!
Here are some product highlights:
- 95% grass fed
- Cows graze 250 days on pasture
- Imported from Ireland
- Fully traceable – every farm has a unique barcode that enables them to track where every batch of milk comes from which makes every single element fully traceable
- Safe and pasteurized
After much brainstorming, I opted to use the Truly Grass Fed Natural Aged Cheddar as the star of a creamy roasted cauliflower soup. This cheese is aged for 6 months and is perfectly smooth and creamy for a soup like this.
The first step in making the recipe is to roast a head of cauliflower. This is an important step because roasting the cauliflower does a lot to bring out a flavor dimension that you can’t get from adding raw cauliflower to the soup to boil and soften.
You also shred your 7-ounce block of Truly Grass Fed Natural Aged Cheddar Cheese.
While the cauliflower is roasting, you sauté a mixture of onions, carrots, celery and garlic and then add to chicken or vegetable stock and the roasted cauliflower.
Before you add the cheese, you purée the soup either with an immersion blender or working in batches in a blender. Always remember to vent hot liquids well when blending and don’t overfill the blender unless you want an explosion of cauliflower soup all over your kitchen! 🙂
Add your shredded cheese to the pureed soup and stir until melted and fully incorporated. Note, you might have to do this over low heat to get it to melt. Add in 1/2 cup plain greek yogurt or sour cream, season to taste and you are ready to go!
I highly recommend topping your soup with shredded cheese and crumbled bacon and serving it with some sort of yummy toast but that is up to you!
I am not the biggest pepper fan but I know that many are so feel free to be generous is cranking some fresh pepper on your soup…and in topping your toast with mashed avocado! 🙂
Here is the full recipe!
CHEESY ROASTED CAULIFLOWER SOUPPrint
A recipe for a cheesy roasted cauliflower soup with smooth, creamy and sharp natural aged cheddar cheese.
1 head of cauliflower, chopped or cut into slices
Extra virgin olive oil
1 yellow or sweet onion, diced (if it’s huge, maybe only use half!)
1 carrot, peeled and diced
1 celery stalk, diced
2 cloves garlic, minced
One 32-ounce carton of low-sodium chicken or vegetable broth
One 7-ounce block Truly Grass Fed Natural Aged Cheddar Cheese (can sub any aged, sharp cheddar here)
1/2 cup plain Greek yogurt or sour cream
Salt and pepper to taste
Optional for toppings: crumbled bacon, shredded cheese, chives, parsley, etc
- Place cauliflower on baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Roast at 400 degrees for about 20 minutes or until it starts to brown and caramelize. Does not have to be all the way cooked through and soft at this point.
- While cauliflower is roasting, heat a big soup pot or dutch oven over medium heat and add about 1-2 tablespoons of olive oil to coat bottom of pan. Add onion, carrot and celery and sauté until it begins to brown and soften. Add garlic and cook for another minute, careful not to let garlic burn. Add the roasted cauliflower and broth. Cover and cook for about 10-15 minutes or until cauliflower is soft.
- Use an immersion blender to puree the soup. Alternatively, use a blender but be sure to work in batches, to vent the soup and not to overfill the blender! Venting the soup means removing the plastic piece in the middle of the lid and covering it with a kitchen towel. This will allow the steam to release so that you don’t have exploding soup all over the kitchen!
- Return the pureed soup to the pot and stir in cheese. You might need to do this over low heat depending how much your mixture has cooled. Once cheese has been incorporated, stir in 1/2 cup plain greek yogurt or sour cream. Season to taste with salt and pepper.
- Top with toppings of your choice. I recommend bacon, shredded cheese and chives or parsley.
Keywords: soup, cauliflower
Truly Grass Fed makes delicious grass-fed cheeses and butter. Here is a link where you can find the products in a store near you! I purchased my cheese at my local Harris Teeter in the specialty cheese section.
What’s been your go-to lunch lately?
Do you like cauliflower in soup?
What’s your favorite kind of cheese?