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Creamy Cauliflower and Comté Soup

Jackie Botto
Roasting the cauliflower offers a boost of flavor while the addition of potatoes bulks up the consistency. Toasted hazelnuts and cauliflower florets contribute visual interest as well as a welcome variety in texture.
Servings 6

Ingredients
  

  • 1 large cauliflower cut into florets
  • 1 yellow onion diced
  • 1 pound waxy potatoes peeled and diced
  • cups Comté grated
  • ¼ teaspoon nutmeg
  • 3 teaspoons kosher salt divided
  • ½ cup olive oil divided
  • 6 cups chicken stock divided
  • ½ cup toasted hazelnuts roughly chopped, optional

Instructions
 

  • ►Heat oven to 450°F.
  • ►Toss cauliflower florets with ¼ cup olive oil and 2 teaspoons salt in a bowl. Place on a baking sheet lined with parchment paper. Roast for 20 minutes, flipping florets halfway through, until crispy and golden.
  • ►Meanwhile in a large pot over medium heat, add diced onions with ¼ cup olive oil and 1 teaspoon salt. Sauté until translucent, about 10 minutes. Add 4 cups chicken broth and potatoes. Raise heat to medium high and allow broth to come to a gentle boil. Boil for about 7 minutes, until potatoes are tender. Reduce heat to low.
  • ►Reserve a cup of cauliflower and add the rest to pot. Stir in grated cheese and nutmeg. Remove soup from heat and use a stick blender to blend until smooth, or carefully transfer soup to a blender or food processor. Adjust consistency with additional broth if desired. Serve warm, topped with reserved cauliflower and crushed hazelnuts.