Roasted Cauliflower and Herbed Cheese Soup

Roasted Cauliflower and Herbed Cheese SoupOne of my favorite activities is lying in bed at night and dreaming up new recipes with Bear. Usually, one of us will be looking at Pinterest or working on devouring a new novel when the other will exclaim out of nowhere, “You know what would be great to make for the blog?” What follows usually varies in both its appeal and possibility. Some ideas dissipate as quickly as they formed, while others make it onto a running list in my phone only to stay there for months without barely a second thought. Better suggestions make it to the trial stage, but fail miserably and on really good days, I’m able to take an idea and turn it into something absolutely delicious that we wind up having twice in one week because it’s that darn good. Such is the case here with this Roasted Cauliflower and Herbed Cheese Soup!

The truth is, this recipe started off as an idea to make a “loaded” cauliflower soup like one would if making a rift on a loaded baked potato. I still think this is a tasty idea (thanks, boo!) and, truly, who doesn’t want to top a thick cauliflower soup with bacon, scallions, cheddar cheese, sour cream, and other favorite toppings? I’ll come back to this idea, I know it, but before I could get there a few weeks ago, I spied a round of Boursin shallot & chive herbed cheese in the back of my dairy drawer and instantly knew this would be a pairing for the ages. A quick search will tell you that there’s no shortage of cauliflower and cheese soup recipes out there, but from what I found, no one had thought to pair this creamy, savory cheese with cauliflower just yet – at least as far as Google is concerned. It was all the motivation I needed to put this new plan into action – roasted cauliflower and herbed cheese soup was born!

Roasted Cauliflower and Herbed Cheese SoupIn this recipe, I start by roasting the cauliflower with olive oil, salt, pepper, and garlic until it is medium brown and nutty so that the flavor of our shining star is concentrated and ever-present through each spoonful. I know when the cauliflower is done both by the buttery, toasted aroma it gives off and when the edges of smaller pieces start to become crisp. Seriously, I could stop right here and eat the entire tray as is, but then a) there’d be no soup and b) I’d be in terrible gastrointestinal distress for the following 6-8 hours.

Paired with some golden, sautéed onions, fresh thyme, and chicken or vegetable broth, the soup is bulked up by the addition of two medium-sized Yukon gold potatoes that add to its silkiness once pureed and makes the soup hearty and warming – or, exactly what we all need to get through the remains of winter. With the herbed cheese melted in at the final moment, the soup becomes creamy with both the flavor and mouth-feel (don’t hate me for using that word) of fresh cream and the added deliciousness of shallot and chives. Top your bowls with homemade croutons, a sprinkle of fresh parsley, some crispy bacon, or all of the above for a soup that will quickly become your new favorite. Roasted cauliflower and herbed cheese soup: make it tonight!

Roasted Cauliflower and Herbed Cheese Soup
Yields 4 servings

Ingredients
1 medium head of cauliflower, cut into florets
3 tablespoons of olive oil, divided
Salt & pepper
2 teaspoons of garlic powder
1 medium onion, chopped
2 cloves of garlic, chopped
2 Yukon gold potatoes, peeled & chopped
1 teaspoon of fresh thyme or 1/2 teaspoon of dried thyme
4 cups of chicken or vegetable broth
1/2 cup of milk or cream
3 ounces of herbed cheese, such as Boursin, Alouette, or Rondelé, crumbled
Croutons, crispy bacon pieces, or chopped fresh herbs for garnish (optional)

Directions
Preheat your oven to 400°F. In a large bowl, toss the cauliflower florets in 2 tablespoons of olive oil and sprinkle with salt, pepper, and garlic powder. Roast until medium brown, about 20-30 minutes. While the cauliflower is roasting, heat the remaining tablespoon of oil in a soup pot over medium heat, add the onion and potatoes and sauté for 5-7 minutes, or until onions are tender. Add the garlic and thyme and sauté until fragrant, about a minute or two. Deglaze the pot with the broth and add the roasted cauliflower. Bring soup to a boil, cover with a lid, and reduce to simmer, allowing the soup to cook for about 20 minutes. Potatoes should be tender before removing pot from heat.

Once the soup has finished cooking and you have turned off the flame, use an immersion blender and puree the soup until it reaches a smooth consistency. Add milk or cream and the crumbled cheese, stirring to incorporate. Cover pot and allow cheese to melt and integrate into the soup. Stir well and check the soup for salt & pepper; season if necessary. Add homemade croutons, crisp bacon, or a chiffonade of fresh herbs to the top of each bowl for garnish.

Chicken Tortilla Soup

Chicken Tortilla SoupLately, I’ve been making these super organized, really thought out grocery lists to try and maximize our meals. For me, this means two main things: 1) Focusing on fresh ingredients that really get me excited about cooking and 2) Making sure I develop meals around our schedules so that it’s not as appealing to just order take-out several nights a week. As a result, I’ve been gathering easy ingredients to always have on-hand for quick, satisfying meals – hey there, easy breakfast-for-dinner nights! – and making sure I have a veggie & noodle salad of some kind, or an easy soup, in the fridge and ready to go when hunger pangs come calling.

This chicken tortilla soup is one of my absolute favorite soups, first and foremost, because it is just so tasty. Every time I make it, I exclaim that we should eat it once a week and that is so not an exaggeration – it’s really that good. Plus, it fits my new maximization mantra of having fresh ingredients and flavors, while being a fairly adaptable meal for different schedules and levels of attention. While the recipe first came into my life as an option for the slow cooker, I found myself this week with all the makings, but without having had the forethought to put it together in the morning. Fail face.

Chicken Tortilla SoupSure, I could have waited for the next day, but this soup is so good that it possesses my brain every time I get ready to make it so that there’s this constant thought loop of “Is it chicken tortilla soup time yet?” After a bit of adaptation and messing about, it was chicken tortilla soup time and only within about 75 minutes for prep & cooking combined! Which means that this delicious, satisfying, feel-so-good soup is now even easier and faster to get from fridge, to pot, to bowl, to face. And that’s something I fully support.

Chicken Tortilla Soup
Yields 4-6 servings; adapted from here.

Ingredients:
Vegetable oil
3-4 bone-in, skin-on split chicken breasts
Salt & pepper
1 medium onion, chopped
3 cloves of garlic, minced
1 bay leaf
1 teaspoon cumin
1 teaspoon chili powder
1 15oz can of petite diced tomatoes with juice
1 10oz can enchilada sauce
1 4oz can chopped green chile peppers
1 14.5oz of chicken stock
2 cups of corn (fresh, frozen, or canned will do)
1/2 cup of red onion, diced
1/2 cup cilantro, finely chopped
3 large flour tortillas cut into 1/4-inch strips (crushed tortilla chips are also acceptable)
1 lime cut into wedges

Directions:
In a heavy-bottom pot, drizzle in enough vegetable oil to cover the surface and apply medium-high heat. Generously season both sides of the chicken breasts with salt and pepper. When the oil begins to ripple, add the chicken breasts to the pot skin-side down. Allow to cook for 5 minutes or until they have developed a brown crust. Flip chicken breasts and cook on other side for another 5 minutes. Remove chicken breasts from the pan and set aside. Reduce heat to medium and add onion and garlic, sauteeing for 4-5 minutes until the onions begin to turn translucent. Season with salt and pepper and add bay leaf, cumin, and chili powder. Stir to combine and allow spices to toast for 3 minutes with the onions and garlic. Turn heat back up to medium high and slowly stir in the chicken stock, releasing any brown bits from the bottom of the pot with your spoon as you pour. Add the tomatoes, green chile peppers, and enchilada sauce and stir together. Add chicken breasts to pot and any juices that have collected while it was resting. Cover pot allowing only a tiny vent for steam and bring to a low boil. Adjust temperature accordingly and allow to simmer like this for 30 minutes. Reduce heat to medium and cook until the chicken is no longer pink in the center, approximately 15 minutes more. Remove soup lid and add corn. When chicken is done, remove from pot and rest until it is cool enough to handle. Allow the soup to continue cooking, uncovered, on medium heat so that it reduces some.

In the meantime, you can prep the red onion, cilantro, limes, and tortilla strips for the garnish. In a small-to-medium deep pot, pour in about 1-inch of vegetable oil and apply medium-high heat. In the meantime, slice your flour tortillas in half and then slice them across into a series of 1/4-inch, thin strips. Test the oil by putting the end of one of the tortillas into the oil and see if it sizzles. If so, drop one in and test it. You want it to achieve golden brownness in about 15 seconds. If it doesn’t get there, discard strip and let oil heat up a bit more. If it gets dark much faster, lower the temperature of the oil accordingly. When ready, add a small handful of the strips at a time and, watching them carefully, gently move them around the hot oil with tongs as they turn golden and crisp up. As you remove the strips from the oil, drain them on paper towels and salt them lightly while they’re still hot and fresh. Finish the remaining strips and set aside.

Pull the chicken off the bones and discard them along with the skin. Shred the chicken meat and add back to soup. Allow to warm and re-incorporate for about 5-7 minutes. Turn soup off and cover until ready to serve. When ready to eat, ladle soup into bowls and top with diced red onion, cilantro, a squeeze of lime juice, and fresh tortilla strips.

Returning Home

HomeCollageAnd just like that, more than two weeks went by without a post! That’s what returning home will do – eat up all of your days, just lazily spending time, with nary a realization of just where it’s all going or how it’s been spent. Hours lost around the kitchen table over tea, on small walks in the sun that dared to stay out whole days at a time. It all flew right by in a blink despite the slowed pace of having nothing really required of me. Honestly, I was grateful for it. Because while all I have going right now is a Ph.D. and an unsuccessful job hunt, it feels heavier each week that goes by. It’s a process, I know; a transition. But it’s not for high-achieving Virgos who base self-worth on production. No, ma’am.

I’m back in Minneapolis now just a few days, invigorated as I can be met with the embrace of sub-freezing temperatures and a blizzard. Bear and the Meows make it all easier, of course; homey in a completely different, but still as lovely and filling kind of way. But as I send applications out into the ether and the days after crossing my fingers, it’s cooking and crafting and making something of this space that feeds me right now, that is fuel. Though I’m not happy about the weather, I’m looking forward to hunkering down for the next few days and making some yummy things, having creative femme time with my dear friend, Charlotte, and ultimately, sharing the outcomes with you.

My (freshly manicured!) nails are itching to get busy and since I’m back to my schedule, new posts are on their way. There’s coconut custard pie to be discussed and devoured, some key tips for making big scores as we approach garage/yard/flea market season, and some ruminations on creating small first gardens without digging your grave aside it out of frustration. Thanks for staying tuned, y’all.