Author Notes
This recipe was inspired by recipes from In Pat's Kitchen, Ina Garten, and Raised by Coffee. It is warming and has a luscious texture —Quinn
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Ingredients
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1.5 pounds
carrots, peeled, chopped in half, then diagonally
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1
head of cauliflower, broken into 1 to 2 inch florets
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3 tablespoons
olive oil, plus more for cooking
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fresh cracked pepper
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6
whole garlic cloves
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1.5
medium yellow onions, chopped
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5 cups
vegetable broth
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1/2 cup
half and half
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1 tablespoon
fresh thyme leaves
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3/4 cup
shredded cheese
Directions
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1. Put olive oil in a bowl and toss the carrots and cauliflower in it. Add salt and pepper Put them on a baking sheet and bake at 425?F for 30-35 minutes. Flipping halfway in between.
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2. Put about 2 tablespoons of olive oil and heat until shimmering. Add the garlic and onion, sautéing until the onions are soft..about 8 minutes. Add the cauliflower and carrots. Add the broth and bring to a boil. Bring back down to a simmer for about 10 minutes.
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3. Let the soup cool, then puree the mixture in halves, letting the steam release by putting a cloth where the plastic stopper would otherwise be.
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4. Bring the soup back to a simmer, stir in half and half, basil, and cheese.
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5. Serve immediately and enjoy the warmth!
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