Creamy Cauliflower Cheddar Soup

I love soup. In my opinion, it is the crown of comfort foods. I just got an immersion blender this past summer, and I'm glad it's fall so I can actually put it to use! Fall is the perfect time for soup, after all. I first saw this recipe on Annie's Eats, and couldn't resist trying it, mostly because I have never made anything like this before and it was very simple. We made it this past weekend since people were coming over for the game. Just to be safe, I made some other things to eat as well so none of our guests would feel obligated to eat such an unconventional soup. I was pleasantly surprised, however. Most of our guest loved the soup, and we ended up with only enough leftovers for my husband and I to have a small bowl the next day. I tweaked the recipe just a little to make it a little more cheesy and smooth, but it is basically the same as the original.

The croutons may seem like an extra, unwanted step but they are so worth it. So don't skip it! The soup doesn't take very much time at all to make, and I would definitely recommend taking the time to make this delightfully crisp garnish.

Creamy Cauliflower Cheddar Soup

Ingredients:

For the croutons:

About 6 oz. whole grain bread, cut into ½-inch cubes

2 tbsp. unsalted butter, melted

2 tbsp. olive oil

1 tbsp. Dijon mustard

Kosher or sea salt

For the soup:

2 tbsp. unsalted butter

2 shallots, minced

1 medium yellow onion, chopped

Kosher or sea salt

2 medium potatoes, peeled and diced into ¼-inch cubes

2 cloves garlic, minced

3½ cups vegetable broth

1 head cauliflower, chopped into small florets

3/4 cup shredded sharp cheddar cheese, plus more for garnish

2 tsp. Dijon mustard

1/4 cream or half and half

Directions:

To make the croutons, preheat the oven to 350˚ F.  Add the bread cubes to a medium bowl and toss with the melted butter, olive oil, and mustard until evenly coated.  Spread the bread cubes out in an even layer on a baking sheet and sprinkle with the salt.  Bake for 10-15 minutes or until crunchy.

Meanwhile, melt the butter in a large pot or Dutch oven over medium-high heat.  Add the shallots and onion and cook, stirring occasionally, until slightly softened, about 4-5 minutes.  Season with salt, then mix in the potato, garlic and vegetable broth.  Cover the pot and bring to a boil.  Lower the heat to a simmer, keep covered, and let cook for about 8 minutes or until the potatoes are tender.  Add the cauliflower and cook about 7-8 minutes more, until the cauliflower is tender.  Stir in the cheese, mustard, and cream.

Puree with an immersion blender (or a food processor, vented to allow the steam to escape).  Mix in additional water or broth if the soup is too thick.  Season with additional salt to taste.  Serve warm topped with additional shredded cheese and the croutons.

Source: Annie's Eats, originally from Super Natural Every Day by Heidi Swanson