What’s the secret to getting kids to eat soup? GRILLED CHEESE CROUTONS! They are easy and yummy, and the bread works nicely to soak up a lot of the soup. So, even if the rugrats only eat the croutons, at least they are inadvertently getting some soup too! This super simple, five-ingredient roasted cauliflower soup is a staple in our house. It is nourishing, creamy and delicious, as well as vegetarian, gluten-free (without croutons), low carb, healthy, and light. Serve it with any grilled or roasted chicken, fish or meat and you’ve got yourself the perfect weeknight meal. Enjoy!
Cauliflower Soup with Grilled Cheese Croutons
Serves: 4 servings
Ingredients
- 2 heads cauliflower, chopped into florets
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 onion, chopped
- 2 tablespoons butter
- 4 cups chicken or vegetable stock
- 4 pieces sourdough bread
- 4 pieces cheddar cheese
Instructions
- Pre-heat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Toss cauliflower with olive oil and salt and spread in a single layer on baking sheet.
- Roast cauliflower until golden brown, about 20 minutes.
- Meanwhile, heat butter in a soup pot over medium heat. Add onions and cook until soft and translucent, about 10 minutes. Add roasted cauliflower and chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove from heat and let cool.
- Transfer to a Vitamix or high-powered blender and puree until smooth. Return to clean pot.
- For the grilled cheese croutons: Put two pieces of cheese between two slices of sourdough bread and butter the outside of each. grill in a cast iron skillet or a panini machine, butter side down, until golden brown and cheese melted. Put on cutting board to cool. Remove crusts and cut sandwiches into ½-inch square croutons.
- Ladle soup into bowls and top with croutons.
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