Cauliflower Soup Grilled Cheese (Printable Recipe)
Silky cauliflower with garlic and thyme paired with warm grilled cheese for a satisfying bowl.
# Ingredients You'll Need:
→ Cauliflower Soup
01 -
1 large cauliflower, cut into florets (2 pounds / 1 kilogram)
02 -
2 garlic bulbs
03 -
2 thyme sprigs
04 -
4 tablespoons olive oil
05 -
1 leek, roughly chopped
06 -
4 cups chicken or vegetable stock (32 ounces)
07 -
200 milliliters heavy cream (optional)
08 -
Salt and pepper, to taste
→ Grilled Cheese for Two
09 -
4 slices sourdough or white bread
10 -
50 grams grated mozzarella cheese (about 1/3 cup)
11 -
50 grams grated cheddar cheese (about 1/3 cup)
12 -
30 grams grated parmesan cheese (about 1/4 cup)
13 -
60 grams salted butter (4 tablespoons)
# Steps to Follow:
01 -
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
02 -
Slice the top off the garlic bulbs, about 2 to 3 centimeters from the top to expose the cloves.
03 -
Place garlic bulbs, cauliflower, and thyme in a large baking dish. Drizzle with 2 tablespoons olive oil and season generously with salt and pepper. Bake for 45 minutes.
04 -
Set aside 4 small cauliflower florets for garnish. Allow garlic to cool slightly and squeeze out the roasted cloves from the skins.
05 -
Heat remaining 2 tablespoons of olive oil in a large pot over medium heat. Add leeks and cook for about 5 minutes until slightly wilted, stirring occasionally.
06 -
Add roasted cauliflower, garlic cloves, and baking dish juices to the pot along with the stock and additional salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
07 -
Remove from heat and let cool slightly. Use an immersion blender or blender to puree until smooth and silky.
08 -
Stir in cream if using. Garnish with a drizzle of olive oil, reserved cauliflower florets, and thyme leaves.
09 -
Spread butter on both sides of each bread slice. Layer cheddar, mozzarella, and parmesan evenly between two sandwiches.
10 -
Heat a skillet over low-medium heat and lightly drizzle with olive oil. Cook sandwiches for 5 minutes per side until golden and cheese is melted.
11 -
Cut grilled cheeses in half and serve hot with the cauliflower soup.
# Extra Tips:
01 -
For a lighter option, omit the cream and cheese sandwich. The soup remains creamy due to the blended cauliflower.
02 -
The soup is versatile and can be served with a salad or on its own.
03 -
Roasting the garlic and cauliflower together enhances flavor depth and creaminess.