Cheesy bread can really make any meal infinitely better. Not that this soup can't stand on its own, but seriously. Cheesy bread makes it. Soft baguette, sliced and toasted to cheesy perfection, dipped in creamy soup just makes all your problems disappear. Not that I have any problems worth complaining about. Honestly, I have it pretty damn good. Got a fine-ass fiance, the best family and friends a girl could ask for, an extremely flexible job that I love, and this blog where I get to talk to all of you, my internet friends! Okay, cheesy, I know. Enough about me, and more about cheesy bread and silky soup. It's the weekend, so treat yo' self!
Roasted Cauliflower & Leek Soup with Cheesy Bread
- 2 large leeks, white and light green part only, sliced
- 1 large head of cauliflower, florets only, chopped
- 2 garlic cloves
- 1/2 onion, chopped
- 1/4 cup olive oil, separated
- salt and pepper to taste
- 1 tbsp. white miso
- 3 cups vegetable broth
- 2/3 cup heavy cream
- 1/2 tsp. cumin
- pinch of red pepper flakes
- 1/2 lemon, juiced
- 1 french baguette, sliced
- 6 oz. sharp white cheddar cheese, sliced
Add roasted veggies, miso, broth, cream, cumin, red pepper flakes, and lemon juice to a large blender (blend in 2-3 batches if it looks too full). Puree until clean. Add the pureed soup to a medium saucepan and heat over medium-low heat until thickened and warmed through. Stir in the remaining olive oil just before serving.
While soup is heating, placed the baguette slices on a baking sheet and top with 2-3 slices of cheddar on each piece of bread. Bake in the oven until the cheese has melted. Serve with hot soup.