Warm up with a comforting bowl of creamy roasted cauliflower soup, perfect for chilly days. This rich, velvety dish is made with roasted cauliflower, hearty russet potatoes, and a touch of smoky paprika, all blended into a luscious base and finished with our indulgent Youngsters Black Garlic Gouda. Simple to make but full of flavor, it’s sure to become a cozy favorite!
INGREDIENTS:
Serves: 6
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
● 1 large (or 2 small) head of cauliflower
● 2 tablespoons olive oil
● Salt and pepper
● 2 tablespoons olive oil
● 1/2 yellow onion, finely diced
● 2 cloves garlic, minced or pressed
● 2 teaspoons fresh thyme
● 1 teaspoon kosher salt
● 1/2 teaspoon black pepper
● 1/2 teaspoon smoked paprika
● 1/4 teaspoon nutmeg
● 4 ounces Artikaas Youngsters Black Garlic Gouda, shredded
● 4 cups vegetable stock (substitute chicken broth)
● 1 medium russet potato, peeled and diced
● 1/2 cup heavy cream
HOW TO MAKE IT:
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Cut the cauliflower into bite-sized florets (about 4-5 cups total) and arrange on the baking sheet. Drizzle with the olive oil and lightly sprinkle with salt and pepper.
3. Roast the cauliflower at 425°F for 30-40 minutes or until the cauliflower is fork tender and lightly browed.
4. If desired, set aside a few roasted cauliflower florets to garnish the soup with.
5. While the cauliflower is roasting, start on the soup.
6. Peel the potato and then dice into small chunks.
7. In a large pot over medium heat, add in the olive oil, diced onion, and garlic and sauté until tender and aromatic, about 10 minutes. Then add in the fresh thyme, salt, pepper, smoked paprika, and nutmeg and cook for another 2 minutes.
8. Add in the vegetable stock, making sure to scrape up any brown bits on the bottom of the pot. Then add in the diced potatoes and bring to a boil.
9. Reduce the heat to a simmer and cook gently for 15-20 minutes or until the potatoes are fully cooked and tender.
10. Add the roasted cauliflower florets to the soup.
11. Then use an immersion blender to puree the soup until it's smooth and creamy!
12. Then stir in the heavy cream and the shredded Youngsters Black Garlic Gouda.
13. Taste and adjust seasonings as desired.
14. Ladle the soup into bowls, top with a drizzle of cream and garnish with the reserved roasted cauliflower pieces!