Creamy Cheddar Cauliflower Soup
Cook time – 1 hour
Total – 1 hour 20 minutes
7oz shredded Sierra Nevada Organic Farmhouse White Cheddar
2 heads of cauliflower
1 cup heavy whipping cream
3 cups veggie broth
5 tablespoons extra virgin olive oil
1 medium yellow onion
6 peeled garlic cloves
½ tablespoon smoked paprika
½ tablespoon ground cumin
¼ tablespoon cayenne powder
½ tablespoon salt
¼ tablespoon crushed black pepper
Cut the cauliflower into medium size florets and toss with 3 tablespoons olive oil in a large bowl.
Lay the cauliflower on a baking sheet and sprinkle on top the paprika, cumin, cayenne, salt and pepper. Bake for 45 minutes until browned.
While the cauliflower is baking, dice the onion and garlic. Caramelize the two by sautéing with the remaining 2 tablespoons olive oil in heated pan.
Once the cauliflower is ready, add the majority to a blender, leaving some for texture in soup. Add the caramelized onion and garlic with heavy whipping cream and veggie broth. Blend until creamy and smooth.
Transfer the mixture to a large pot and simmer on medium low for 5 minutes.
Fold in ¾ of the cheddar, leaving some for garnish.