In case it wasn’t on your radar (what?!), today is National Grilled Cheese Day. I’d bet my money that most of you didn’t even know such a day existed, let alone when it actually fell. None-the-less, I’m here to save the day and help you bring a super easy and tasty grilled cheese sandwich to your table paired perfectly with roasted cauliflower cheddar soup.
While my grilled cheese lives between two soft and sweet pieces of Hawaiian bread and doesn’t exactly have all the nutritionists cheering in excitement, the kiddos will definitely be celebrating because it’s really darn good! The complementary soup for today’s meal, however, will have the good parent in you jumping for joy as it’s comprised almost entirely of whole fruits and vegetables.
Indulge in your grilled cheese sandwich in between bites of roasted cauliflower cheddar soup.
I put the soup in the fridge until we ate it later in the week. It could also go in the freezer.
When we ate it a few days later, I warmed up the soup in a pot on the stove and mixed in 1/2 cup of shredded white cheddar cheese to serve.
My son asks for this soup for dinner sometimes. I love that it’s a tasty way to get lots of vegetables on his plate with no complaints at all!
Roasted Cauliflower Cheddar Soup
- 1 head cauliflower
- 1 small onion
- 4 cloves garlic
- 1 medium russet potato
- 1/2 cup white cheddar cheese shredded
- 3 tbsp olive oil
- 2 - 2 1/2 cups vegetable broth
- 1/4 tsp thyme
- 1/2 tsp white wine vinegar
- Chop up the cauliflower and potato into bite sized pieces. Place both in a bowl and toss with 2 tbsp olive oil.
- Place the mixture into a rimmed baking sheet and bake at 400 degrees for 20-25 minutes until the cauliflower is tender and slightly golden.
- Chop up the onion and garlic.
- Heat the remaining olive oil in a medium sauce pan and sauté the onion for 4-5 minutes, until translucent.
- Add in the minced garlic and thyme, sauté for about one minute.
- Stir in the cauliflower and potatoes, broth and white one vinegar. Bring to a simmer, cover and let it cook for 20-25 minutes until the cauliflower and potatoes are soft.
- Use an immersion blender (or place in regular blender) and blend until the soup reaches your desired consistency. Add additional vegetable broth if needed.
- At this point, I put the soup in the fridge until we ate it later in the week. It could also go in the freezer.