Ingredients with Measurements:
- 1 head of cauliflower, chopped into florets
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 cup of shredded cheddar cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet.
3. Roast the cauliflower in the oven for 20-25 minutes, or until tender and slightly browned.
4. In a large pot, sauté the onion and garlic in olive oil until translucent.
5. Add the roasted cauliflower and broth to the pot and bring to a boil.
6. Reduce the heat and let the soup simmer for 10-15 minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 28g
Carbohydrates: 13g
Protein: 12g
Substitutions for ingredients:
- Broth: You can use chicken or vegetable broth depending on your preference.
- Heavy cream: You can substitute with half and half or milk for a lighter version.
- Cheddar cheese: You can use any type of cheese you prefer, such as Gouda or Parmesan.
Variations:
- Add bacon bits or croutons as toppings for extra flavor and texture.
- Add a pinch of cayenne pepper for a spicy kick.
- Add a tablespoon of Dijon mustard for a tangy flavor.
Tips and tricks:
- Make sure to roast the cauliflower until it's tender and slightly browned for the best flavor.
- Use an immersion blender for a smoother texture.
- If the soup is too thick, add more broth or cream to thin it out.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of shredded cheese and chopped parsley on top.
Garnishes:
- Shredded cheese
- Croutons
- Bacon bits
- Chopped parsley
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Baked potatoes
- Garlic mashed potatoes
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the soup until it reaches a temperature of 165°F to kill any harmful bacteria.
Food history:
Cauliflower cheese soup originated in England and is a popular comfort food during the colder months.
Flavor profiles:
This soup has a creamy and cheesy flavor with a hint of roasted cauliflower.
Serving suggestions:
Serve the soup as a main dish or as a starter for a dinner party.
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