Smoked Cheddar ·

CHEESY BROCCOLI AND CAULIFLOWER SOUP “SMOKED CHEDDAR”

CHEESY BROCCOLI AND CAULIFLOWER SOUP “SMOKED CHEDDAR”


INGREDIENTS:

  • 1/2 LBS BROCCOLI, CUT IN FLORETS
  • 1 1/2 LBS CAULIFLOWER, CUT IN FLORETS
  • 2 TBSP OIL
  • 2 TBSP UNSALTED BUTTER
  • 1 CUP ONIONS CHOPPED
  • 2 TBSP GARLIC MINCED
  • 4 - 6 CUPS VEGETABLE BROTH OR CHICKEN BROTH
  • 1 CUP CASHEW CREAM (1 CUP SOAKED OVERNIGHT CASHEWS BLENDED SMOOTH)
  • 1 CUP MISHA'S SMOKED CHEDDAR CHEESE
  • 1/4 TSP THYME
  • 1/4 TSP GARLIC POWDER
  • 1/4 TSP ONION POWDER
  • 1/4 TSP SALT
  • 1/4 TSP BLACK PEPPER

DIRECTIONS:

  1. Preheat oven to 450° F. Separate broccoli and cauliflower florets on two sheet pans. Drizzle both pans with two tablespoons of olive oil each and season with a generous pinch of kosher salt.
  2. Roast for 20 to 25 minutes or until caramelized and knife tender. Swap racks halfway during roasting.
  3. In a large soup pot or Dutch oven over medium heat, add the butter, onions, and garlic to the pot. Stir and cook for 5 minutes or until the onions are soft.
  4. Pour in the broth and the roasted cauliflower and broccoli.
  5. Cover, turn the heat down to low, and simmer for 15 minutes.
  6. Use an immersion stick blender or regular blender to purée the soup until it's smooth.
  7. Add in the cashew cream and Smoked Cheddar cheese, garlic powder, onion powder, pepper, and thyme
  8. Blend until the cheese is melted and everything is combined. Taste for seasoning and serve.
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