This soup is amazing. I’ve made it twice, and this last time is perfection; I’ll never make it another way. Rosemary instead of the original recipe’s thyme is just the best. Use a good cheddar, but this soup is really good even without it (and without, it’s vegan!)
Adapted from Closet Cooking.
- small head cauliflower, broken into florets
- 5 cloves garlic, skin on
- 2 T. oil
- 1 T. oil
- 1 medium onion, diced
- 1 t. minced fresh rosemary
- 1 16oz can cannellini beans, rinsed and drained
- 4 C. chicken stock (I like Better than Bouillon)
- 1 1/2 C. aged white cheddar, shredded
First, roast the cauliflower and garlic:
Rub garlic cloves with a bit of the oil and seal up in a small foil packet. Toss florets with oil then sprinkle with salt and spread in single layer on baking sheet. Put the foil packet of garlic on the sheet along with the cauliflower. Roast for about 35 min around 375*-400*, tossing florets a couple of times, until cauliflower is turning golden brown with some darker brown spots.
Saute the chopped onions in a soup pot over medium heat until translucent – about 5-7 minutes. Add rosemary. When cauliflower and garlic are done, squeeze the roasted garlic out of the cloves into the onion mix and mash with the back of a spoon. Stir to incorporate garlic. Add in the beans, the cauliflower, and the stock. Add salt (1/2 t. or so.) Bring to a boil, then cover and lower heat. Simmer for about 30 minutes.
With an immersion blender, puree soup to a smooth consistency, then stir in shredded cheese.