Cauliflower Cheddar Soup with Spicy Kale Chips

Cauliflower is a favorite side in our house, usually served roasted with a sprinkle of Parmesan. This soup brings cauliflower to the center stage and is quickly prepared, making it a perfect midweek meal. I love using the immersion blender to puree the cauliflower as it cuts down on the clean up, but you can use a blender or food processor as well. Shred your own go-to block of sharp cheddar for the smoothest texture and best flavor. The kale chips add a bit of crunch and are sure to get a thumbs up even from those who steer clear of leafy greens.

Cauliflower Cheddar Soup with Spicy Kale Chips

Cheesy, soul-satisfying cauliflower soup enjoys the crunch of freshly made kale chips for a super easy one-bowl meal that comes together in under an hour. Add a whole wheat baguette or a green salad for a simple dinner that hits the spot on a chilly late winter evening or an early spring weekend lunch with friends.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Soup

Servings 7 to 8 cups

Equipment

• immersion blender, regular blender or food processor

Ingredients

  

• 2 tablespoons olive oil plus additional as needed
• 1 medium cauliflower, about 2-1/2 pounds, cored and cut into florets (7 to 8 cups)
• 1 small onion, chopped (about 1 cup)
• 3 garlic cloves, finely chopped (about 1 tablespoon)
• 4 cups chicken broth preferably low sodium
• 2 teaspoons finely chopped fresh rosemary or ¾ teaspoon dry
• Salt and pepper
• ½ cup heavy cream
• 1 cup shredded sharp cheddar cheese

Kale Chips

• 6 cups packed kale, stems removed and leaves coarsely chopped
• 1 to 2 tablespoons olive oil
• Salt
• Crushed Red Pepper as desired
• Zest of 1 medium lemon

Instructions

 

• Heat enough olive oil to cover bottom of a heavy 4 to 6-quart pot over medium heat. Add cauliflower and cook, stirring occasionally until cauliflower begins to brown, 5 to 7 minutes. Add onions (and additional olive oil if needed) and cook 2 minutes, then add garlic and continue cooking 1 more minute, stirring, until onion is softened but garlic is not browned. Add chicken broth, rosemary and salt and pepper as desired; bring to a boil, reduce heat and simmer, covered, until cauliflower is very soft, about 15 minutes.
• Meanwhile, prepare Kale Chips: Preheat oven to 350ºF. Toss kale with olive oil in a large bowl, rubbing the oil into the leaves with your fingers until kale is well coated. Spread out kale on a large rimmed baking sheet and bake in the center of the oven until crispy, but not burnt, 13 to 17 minutes, stirring halfway through baking. Sprinkle kale chips with crushed red pepper and lemon zest. Set aside to cool.
• Remove soup from heat and puree with a hand-held immersion blender or in a traditional blender or food processor. Add up to ½ cup water to achieve desired consistency. Return soup to pot over medium-low heat, add cream and cook until hot but not boiling. Remove from heat and whisk in cheese until smooth. Adjust consistency with additional water as desired. Season with salt and pepper. Serve soup with kale chips on the side and sprinkled on top. Season soup with additional crushed red pepper and lemon zest as desired.
• Makes 7 to 8 cups soup and about 4 cups kale chips

Notes

NOTE: Kale chips are best enjoyed soon after baking, but any leftovers can be stored in a sealed container for 1-2 days. To restore crispy texture, reheat in a 350ºF oven for a few minutes.

Grace

Good and gracious God, be with us as we transition from season to season, be it from winter to spring, school to work, single to married, newlywed to parent, manager to retiree or any other life stages. We all experience change in different ways, but the one thing that never changes is your love for us. Awaken us to your steadfast presence in the simple joys of our days, like this warm soup on a chilly evening. Bless us as we gather and drink up the love that is shared between us today and every day. Amen.