Made this tonight and really liked it. My daughter liked it, too! DH hasn't gotten to eat yet (kid duties) so I'm not sure about him yet. He's a skeptic.
http://www.twopeasandtheirpod.com/roasted-cauliflower-cheddar-soup/ (http://www.twopeasandtheirpod.com/roasted-cauliflower-cheddar-soup/)
I'm making this tomorrow. Thank you! I'll probably just use the stick blender though I'd imagine it was very smooth in your Vitamix.
Ooh I want to make this now!
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Let me know how you like it!
That looks great. Wish I'd seen this thread before I went to the store. I'll pick up the ingredients next time. I've been looking to use my blender more...
It tastes very good I may have roasted too long though b/c mine is not super attractive... its tan!
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Could be your veggie stock, too. Mine was...I dunno, beige? Ecru? :D
ecru here. I'm just waiting for the roasted garlic boule I bought to get crusty in the oven (I meant to bake some myself but ran out of time this morning). It's very delicious.
This is one of those things that you eat for the flavor, not for the visual appeal. Caulliflower soup is a weird one for me. I usually prefer chunky soups to pureed ones, or pureed ones if their strained through a chinoise so they are extremely silky. But, I'm lazy, so I just eat it pureed instead. :D
It was a delicious recipe. I added a bit of smoked spanish paprika and a splash of milk before pureeing.
I too added a bit of milk...
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Oh good! I'm glad you guys liked it.
yes, it was very good. and now my sister will be making it later this week. thanks again!
That sounds really yummy. Definitely going to try it.
It is delicious, indeed. :eats:
Yum! I will have to make this soon. I've been trying to stick to soup and salad or sandwich for lunch, and this looks perfect.
That's good! I'm lazy so it was a bit more work than I'm willing to do on a regular basis, but I love the idea of making a creamy base out of healthy ingredients
I suspect this could be easily veganized with the substitute of cashews for the cheddar cheese. Any vegans want to try it? I might do that next time to serve to my book clubbers.
I might also be tempted to stick it back in the oven after pureeing to see if I could somehow get a brown crust on top.
I've had good luck just leaving the cheddar out of things. So, if I wanted to make it vegan, that is what I'd do. I've had good luck using yogurt or buttermilk in place of cheese if any nonvegans wanted to skip the cheese. I guess you could do that for vegans too- look for a plain vegan yogurt or kefir (though I don't know if they are typically as sour).
Yeah, I guess I was thinking of finding some way to replace the protein and fat heartiness of cheese.
I suppose you could even just blend up some tofu in there.
I think I'll add nutmeg next time.
I wouldn't go the direction of tofu, myself. I think it would be pretty rich & creamy even without the cheese. I might try passing it through a really fine strainer or maybe making it more in the style of a bisque (thickened with rice and then pushed through a really fine strainer) to achieve that really silky mouth feel- and then you probably would not miss the creaminess. A little more work, though. Or, you could try beans, I think. Especially if you puree really finely. You can slip the beans out of their skins (like you would when you make hummus) for an even richer/silkier effect. But I'd probably just skip the cheese and go from there.
Coconut cream or milk
Wow, that sounds good. On the list!
Thanks Lintu. I just made this today and it is fantastic!
I made this today! Well, a modified version.
I used a lot of garlic, chicken stock, and no cheese. I think it's great! I went heavy on the olive oil when I roasted the cauliflower, and I let it roast long enough to get some charr on the edges. Yum.
I don't miss the cheese, but another ingredient to try to add to make it richer could be potatoes or white beans.
Gonna make it tonight, i have some cheddar cashew cheeze that i made earlier in the week, so i will report back, :)
It was awesome! DD ate two bowls!
oh good!
I am really obsessed with this soup. It's even better the 2nd day. I'm going to make more probably on Friday. :D
:D I'm glad I'm not the only one wanting to make it again quickly. I'm doing a dairy-free trial at the moment to see if it helps the baby's reflux and I think soups (without the cheese, sadly) will be a mainstay...
I may not try this again immediately but I am struck by Caito's idea of substituting white beans, those are one of my new fav things to eat so this sounds good!
I'm wfh and I think I'll make this today. I have some broccoli that needs using, maybe I'll toss that in too.
So I made this last night and... I thought it was ok. I didn't have cheddar so I left that out. I tried it plain and found it a little bland. So, I ate two bowls and played around with a couple of different things. One I did with truffle oil and finley chopped, roasted, salty hazlenuts. The other I did with some parmesan. I might try it today with some fage. I think it needs some acid or something. Both the versions I tried were pretty good. Not sure it's worth the roasting step though.
Quote from: Run Amok on March 22, 2013, 10:46:21 AM
So I made this last night and... I thought it was ok. I didn't have cheddar so I left that out. I tried it plain and found it a little bland. So, I ate two bowls and played around with a couple of different things. One I did with truffle oil and finley chopped, roasted, salty hazlenuts. The other I did with some parmesan. I might try it today with some fage. I think it needs some acid or something. Both the versions I tried were pretty good. Not sure it's worth the roasting step though.
i squeezled (typo; i like it) a lemon over the cauliflower prior to roasting (because i like squeezling lemon on veggies prior to roasting).
i used cashew cheeze in mine and that is basically cashews + acid (ACV and/or lemon juice).
Quote from: Run Amok on March 22, 2013, 10:46:21 AM
So I made this last night and... I thought it was ok. I didn't have cheddar so I left that out. I tried it plain and found it a little bland. So, I ate two bowls and played around with a couple of different things. One I did with truffle oil and finley chopped, roasted, salty hazlenuts. The other I did with some parmesan. I might try it today with some fage. I think it needs some acid or something. Both the versions I tried were pretty good. Not sure it's worth the roasting step though.
Truffle oil...mmmmmm!