The final result ,with a little help from my trusty latte-making immersion blender, was a creamy roasted cauliflower soup. A hearty soup packed full of flavor thanks to pastured bacon, cheese, homemade broth, and veggies (including my new friend, cauliflower).
2cupsshredded cheddar cheeseany cheddar will work; I prefer sharp cheddar in this soup
1/4cupbacon piecesor green onions and fresh thyme for optional toppings
Instructions
Preheat the oven to 425F.
Cut the head of cauliflower into chunks (florets) and toss with the olive oil. Sprinkle with a pinch of salt. Roast the cauliflower until the tops begin to brown (about 25 minutes). Remove from the oven and set aside.
In a large dutch oven (like this) or soup pot, melt the butter. Once melted, add the chopped bacon. Cook the bacon for 5-7 minutes. Add the carrots, onions, and celery to the bacon. Saute until the onions are translucent and soft. Add the potato, garlic, whole thyme sprigs, salt, and bay leaf. Cook for one minute, stirring the veggies, until the garlic is fragrant.
Add the roasted cauliflower florets. Then add the broth and milk. Bring the soup to a boil. Once boiling, reduce to a lively simmer.
Simmer the soup for 30 minutes until the potato and veggies are soft.
After 30 minutes, turn off the heat. Fish out the thyme stems. Using an immersion blender (like this) blend the soup to a creamy texture. The soup will still be hot. Add the two cups of shredded cheddar cheese and whisk until melted.
Serve the soup warm with bacon, sliced green onions, and thyme leaves (optional).