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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
Cook Time 35 minutes
Total Time 50 minutes
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.