I’ve found my new favorite website. It’s called Food 52. It is literally a conglomerate of amazing cooks who share their recipes with all of the world in one location! Oh, the joy. I created my idea for this soup from two recipes on this website…and oh, it worked.
I rarely roast vegetables but it really does bring out all their lovely flavors. I will definitely be roasting more of my veggies in the future!
This soup is pretty mindless to make and it’s super tasty. It is the perfect soup to warm you up on a cold winter’s day. I also feel like it’s pretty cleansing. So many vegetables. So much garlic. And, if you add cayenne, so much spice!The texture of this soup is also really nice. I think the cauliflower keeps it sort of chunky and it makes it more satisfying in my opinion.
Alrighty, it’s time.
Let’s do this!
1 1/2 pound carrots, peeled, chopped in half, then diagonally
1 head of cauliflower, broken into 1 to 2 inch florets
3 tablespoons olive oil, plus more for cooking
Fresh cracked pepper
6 whole garlic cloves
1 1/2 medium yellow onion
5 cups vegetable broth
1/2 cup half and half
1 tablespoon fresh thyme leaves
3/4 cup shredded cheese
Put olive oil in a bowl and toss the carrots and cauliflower in it. Add salt and pepper Put them on a baking sheet and bake at 425˚F for 30-35 minutes. Flipping halfway in between.
Put about 2 tablespoons of olive oil and heat until shimmering. Add the garlic and onion, sautéing until the onions are soft..about 8 minutes. Add the cauliflower and carrots. Add the broth and bring to a boil. Bring back down to a simmer for about 10 minutes.
Let cool then puree the mixture in halves, letting the steam release by putting a cloth where the plastic stopper would otherwise be.
Bring the soup back to a simmer, stir in half and half, basil, and cheese.
Serve immediately and enjoy the warmth!
Add a dollop of plain greek yogurt or sour cream
Top with Cayenne pepper if you like spice!
To make this vegan, use 1/2 coconut milk, 1/2 coconut cream