It was a great holiday weekend and a pretty good start of this month but I’m guessing that you have all pretty much cleared the fridge of your turkey day leftovers by now. Which means that you’re probably looking for some new cozy recipes to make for the rest of this month.
I’m counting on that because nothing says warm and homey like a big steaming bowl of soup.
Start with a rich chicken stock base, include some roasted veggies and fresh herbs, and then add cheese of course, and you’ve got yourself a great thing going.
Okay, now that I’ve gone and totally sounded like a soup commercial. Ugh, I know, I do that a lot don’t I? Someday I will hopefully be better at this whole writing thing. I can write long posts in my head but when I go to type them out I always draw a blank. I usually come up with the best stuff like in the shower or when I’m trying to go to sleep and stop thinking. Figures. Please tell me that I’m not the only one who has writers block on an almost daily basis.
I know part of it is the holidays. I pretty much go into creative overload this time of year. There are so many things that I want to do and make, so many Christmas movies to watch, so many plans to make.
I wouldn’t change it though. It’s my absolute favorite time of year. I am the type of person that really likes, no needs, to stay busy. I’m like a robot and I go crazy if I don’t have something to do.
We’ve settled that I’m not a gifted writer, so whatever, I can at least tell you that you need to make this soup.
Oh, and did I mention that it is gluten-free and low carb! Like loaded baked potato soup, hold the potato. It is definitely one of my new faves. I’m guilty of being kind of obsessed with anything roasted. It just adds so much flavor!
I hope that all of you up north make this to warm up this month and the rest of you make it even though it’s not cold here in the southern hem. It actually hasn’t gotten hot here yet and we are still enjoying a fire at night. I can’t decide whether I want it to warm up or stay cold because I hate being cold but I love having a fire roaring by the Christmas tree for effect.
- 1 large head cauliflower, cut into florets
- 1 medium head broccoli, cut into florets
- 1 tablespoon olive oil
- 8 strips uncooked bacon
- 2 medium onions, chopped
- 1/2 head garlic, minced
- 8 cups chicken stock
- 1 cup heavy cream
- 8oz (about 2 cups) shredded white cheddar cheese
- 2 tablespoons fresh thyme leaves, roughly chopped
- salt & pepper to taste
- Preheat oven to 450 degrees F (230 C) and arrange broccoli and cauliflower on baking trays. Drizzle with olive oil and sprinkle with salt and pepper. Place in oven and roast for 25 - 30 minutes until very soft with golden edges.
- While veggies are roasting, cook bacon in a large saucepan or shallow pot until crispy. Remove to paper towel lined plate and reserve grease. Add onions and garlic and saute for about 5 minutes until translucent.
- Pour in 4 cups of stalk and add thyme and half of the cauliflower. Cover and simmer for around 20 minutes then remove from heat. Allow it to cool for about 5 minutes then pour into food processor or blender and pulse until very smooth. Return to pot and add remaining stock, rest of cauliflower, and broccoli, then bring to a boil. Reduce heat to low and add cream followed by shredded cheese. Simmer until thickened and add salt and pepper to taste.
- Serve hot with crumbled bacon and additional shredded cheese if desired