Empty My Fridge
Behind The Scenes: Cauliflower cheese soup
Ingredients
- Cauliflower1
- Onion1
- Garlic6 cloves
- Salt1 pinch
- Pepper1 pinch
- Olive oil2 tbsp
- Chicken stock5 cups
- Parsley2 tsp
- Heavy cream½ cups
- Chive2 tbsp
- Bacon · diced½ cups
- Cheese · shredded¼ cups
Instructions
- Grease a large rimmed baking sheet lightly. Spread the cauliflower, onion and garlic on it, season generously with salt and pepper, and toss with the olive oil until evenly coated.
- Toss the cauliflower with the onion and garlic, return to the oven and roast 10-15 minutes more, until the cauliflower is caramelized at the edges and fork-tender.
- Transfer the cauliflower to a pot. Add the stock and herbs and bring to a simmer over medium heat.
- Simmer, stirring occasionally, for 15 minutes so the flavours blend. Once the cauliflower is soft, take the pot off the heat and let it cool for 5 minutes.
- Carefully transfer the soup to a blender, add the heavy cream and blend until smooth. Taste and add salt and pepper as needed, blending again if needed.
- Serve topped with cooked bacon, shredded cheese and chopped chives or green onion.
Summarized from Cafe Delites's video. Watch it for the details.
More recipes with
GarlicOnionCheeseCreamHeavy creamBaconCauliflower
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.