This soup is really “Roasted Broccoli and Cauliflower with Cheddar and Jack Cheese”, but that title isn’t very catchy. Whatever you call it, it is hearty and delicious, and will warm up your belly on a chilly day.
There’s no flour thickener in this soup! Hand-blending the roasted vegetables in the pan thickened the soup, then cream and cheese were stirred in to finish it up. This makes a great lunch! I like the extra flavor from roasting the vegetables, and the extra kick of heat from crushed red pepper flakes. I used a combination of about 70% broccoli and 30% cauliflower, because that was what I had on hand, but I’m pretty sure any combination would work.
- 1 pound of broccoli and cauliflower florets (combined weight)
- extra-virgin olive oil
- 1 sweet onion, coarsely chopped
- 3-4 cloves garlic, chopped
- ~1/2 teaspoon crushed red pepper flakes, or to taste
- 3 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 10-12 ounces shredded cheddar and/or jack cheese (raw, grass-fed if you can get it)
- kosher salt and freshly ground black pepper
Preheat oven to 400F. Place the broccoli and cauliflower in a shallow roasting pan and toss with just enough olive oil to coat the vegetables and the pan. Cover with foil and cook for 15 minutes. Remove the foil and roast uncovered for 10-15 minutes longer, shaking the pan a couple of times so the vegetables are more evenly browned. Remove from oven and set aside.
In a heavy sauce pan (large enough for 2 quarts of liquid), heat 1-2 tablespoons of olive oil over medium-high heat. Add the onion and cook until softened. Add garlic and crushed red pepper flakes; cook for about a minute. Stir in the roasted cauliflower and broccoli. Add the broth; bring to a boil, reduce heat, and simmer for 15-20 minutes.
Using a hand-held blender, blend the soup until smooth and all the vegetables have been puréed. (If you don’t have a hand-held blender, you could also transfer the soup to a food processor to blend. Then transfer the soup back to the pot. Add “buy a hand-blender” to your To Do list.)
Stir in the cream and continue to cook over low heat until the soup is hot, but not boiling. Stir in the shredded cheese. Add salt and pepper to taste, then serve it hot!
Anyone say uke? No? Well, bet I can convince you. Pearl Jam frontman Eddie Vedder put out a solo record this year, entitled Ukulele Songs, and as the title says, it’s completely done on a ukulele- but don’t think of it as any less passionate than his more high decibel output. It fact, Vedder seems to be channeling his inter Pete Townshend, for several songs are reminiscent of The Who. Check it out!
Israel “IZ” Kamakawiwo’ole has been called the Bob Marley of Hawaii, and he certainly was beloved. His most famous album, Facing Future features the most lovely “Somewhere Over The Rainbow/What A Wonderful World” you ever heard, and the rest of the record is buoyed by IZ charm and style. So go uke!