Kosher salt and freshly cracked black pepperto taste
1cupyellow onionfinely chopped
2ribs celerychopped
3clovesgarlicminced
1tablespoonfresh parsleychopped + extra for garnish
½teaspoondried thyme
½teaspoonsmoked paprika
32ouncesvegetable broth
1bay leaf
1 ½cupssharp white cheddar cheeseshredded, + more for serving if desired
Instructions
Preheat oven to 400 degrees F.
Core and chop the cauliflower into florets. Place the florets on a baking sheet. Drizzle with 3 tablespoons of olive oil and season with salt and pepper to taste; toss to evenly coat. Spread the cauliflower into an even layer. Bake in preheated oven until golden, about 15-20 minutes. Remove from oven and set aside.
Meanwhile, heat the remaining two tablespoons of olive oil in a large pot over. Add the onion, celery, and garlic to the hot oil along with the parsley, thyme, aqnd smoked paprika; saute until tender, about 4 to 5 minutes.
Transfer the roasted cauliflower to the pot. Pour in vegetable broth. Season with salt and pepper to taste and drop in a bay leaf.
Bring the soup to a boil, stirring constantly. Reduce the heat to low; simmer for about 15-20 minutes. Turn off the heat.
Spoon out the bay leaf and discard. Using an immersion blender (or work in batches using a traditional blender), puree the mixture until velvety smooth.
Stir in the cheese until it melts and the soup thickens.
Serve warm, garnished with additional shredded white cheddar and freshly chopped parsley.
Notes
Line the sheet pan with aluminum foil or parchment paper before roasting the cauliflower. This makes cleaning a breeze and makes it easier to transfer the cauliflower into the soup pot.
Add the cauliflower to the pot before pouring in the broth. This will keep your hands and arms safe from hot, splashing liquid.
For a chunky soup, blend only a portion of the soup while leaving the other solid. The original recipe said to blend a portion of the soup.
Crusty bread or homemade croutons is this soup’s best friend!
Store leftovers in the fridge for 3-4 days in an airtight container.
To freeze this soup: allow it to cool completely. I recommend cooling it and then storing it in the refrigerator overnight before freezing to ensure ice crystals don’t form in the freezer from the soup that was still too warm. Store in an airtight container or zip-top bag for up to three months.
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