Roasted Cauliflower Soup with Homemade Croutons

This weekend was a cooking marathon. It was wonderful spending so much time in the kitchen. I'm not sure why but this time of year I love to cook, and bake, and cook some more.

Yesterday I finally bought the Alabama Shakes album so this afternoons cooking marathon was even better while jamming out to some new tunes. You can check them out here.

One of the new recipes I tried was this delightful soup. It was a recipe from Closet Cooking.

I changed it slightly because I didn't have aged white cheddar but the result was delicious!!! I also made some croutons with the left over bread from my overnight french toast which was Sunday mornings breakfast.

Roasted Cauliflower Soup

1 head cauliflower

Wegman's basting oil (or olive oil, garlic salt, pepper)

1 onion, diced

3 garlic cloves, minced

fresh thyme, minced

3 c. chicken stock

milk

1 c. cheddar cheese

Heat oven to 400 degrees. Toss cauliflower and oil on a baking sheet and spread to a single layer. Roast for 20 minutes.

Meanwhile, sautee onion and olive oil on medium until soft.

Add garlic and thyme and stir for 1 minute or until fragrant.

Add roasted cauliflower and chicken stock to pot. Simmer for 20 minutes.

Puree. You can use a blender or a hand held blender. If you use the regular blender make sure you remove the center of the lid and place a towel on top. Hold the lit tightly or the lid will blow right off making a huge mess!!!

Pour back into your stock pot and add milk to the desired thickness.

Stir.

Add cheese, and stir.

Homemade Croutons

Stale french bread, cut into 1" pieces

1/4 c. butter, melted

fresh herbs

garlic

Toss on a baking sheet.

Bake at 325 degrees for 20 - 30 minutes

Stir every 10 minutes for even browning.

And having a helper is always fun!!!