Are you looking for a soup that’s creamy, healthy, and flavorful at the same time? A soup that will cater to all types of taste? Then this is for you. Everyone, even those that do not love vegetables, will fall in love with this simply because of its amazing taste. Honestly, I eat soup a lot even if it’s summer. Soup is something that doesn’t just warm the body, it truly warms the soul.
There’s just something so homey about it that you will always find yourself craving for it even if it’s a hot night.
Ingredients
1 large head of cauliflower, roughly chopped
1 tablespoon Bertolli olive oil
3 cloves garlic
1/4 cup Kerrygold unsalted butter
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 McCormick bay leaf
1/2 teaspoon McCormick dried thyme
1/4 cup Gold Medal flour
2 (15 oz.) cans College Inn vegetable broth
1 1/4 cups Almond Breeze Almondmilk Unsweetened Original
1/2 cup Sargento shredded cheddar cheese
Salt and black pepper, to taste
Instructions
Preheat oven to 400 F. On a large baking sheet, drizzle chopped cauliflower and garlic cloves with olive oil and toss until well coated. Season with salt and black pepper. Roast in the oven for 20-25 minutes or until cauliflower is tender, stirring once. Remove from oven and set aside.
In a large pot, melt butter over medium high heat. Add the onion and cook for 2-3 minutes. Add carrots and celery and cook for 5 minutes, stirring occasionally.
Chop the roasted garlic cloves finely. Add the garlic, roasted cauliflower, bay leaf, and dried thyme to the pot. Sprinkle flour over vegetables and stir. Cook until flour disappears.
Pour in the vegetable broth and stir. Simmer for 10 minutes. Stir in the milk and shredded cheese. Stir until cheese is melted and chowder is creamy. Season with salt and black pepper, to taste.
Ladle chowder into bowls and serve warm.
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Quick Tip: If you want the recipe to be gluten-free, use gluten-free flour.