Update: Great news! I entered this soup into Wayfare‘s Great Cheese Swap Event, and I won the Grand Prize – a year’s worth of We Can’t Say It’s Cheese! I envision many crackers in 2012. Now back to your regularly scheduled blog post…
Cozy slippers, new pajamas, hot tea in the afternoons and chamomile at night… I’m very much a warm weather person, but this December is wooing me with certain benefits for sure. Of course, the twinkling lights and promises of presents don’t hurt its case either. Another benefit of dipping temperatures and long evenings? Hot soup and crackers. I recently made this non-dairy version of the cheesy cauliflower soup I grew up eating. It has an echo of hickory with the full-bodied mouth feel that I’ve always loved. It’s a rich and hearty soup that’s good for filling the bellies and warming the bones.
This recipe is only for two, but it could easily be doubled or quadrupled if you’re serving a larger group.
- ½ head cauliflower, cored and chopped into medium-sized pieces
- 1 cup vegetable broth or 1 cup water + ½ vegetable bouillon cube
- 1 carrot, chopped small
- ¼ red bell pepper, chopped small
- ¼ medium-sized red onion, chopped small
- 1 clove garlic, minced
- 3 Tbsp We Can’t Say It’s Cheese hickory-smoked cheddar spread
- Salt & pepper, to taste
- Parsley for garnish (optional)
Bring cauliflower and broth to boil in a soup pot. Lower heat to simmer and cover with a cocked lid. Once the cauliflower has softened (about ten minutes), blend with an immersion blender. Add We Can’t Say It’s Cheese to cauliflower, stir until fully blended, and salt to taste. In a separate pan, sauté carrot, bell pepper, onion, and garlic until the onion and garlic are translucent and fragrant (about five minutes). Add vegetable mixture to soup pot and continue cooking until the carrot has softened. For a chunky soup, it is ready to serve once the carrot has reached its ideal softness. For a creamier soup, blend the soup again with an immersion blender until it has reached your preferred consistency. Top with fresh chopped parsley and ground pepper.