Our Seattle sunshine has surprised everyone and decided to stick into early October, illuminating our city in a golden, autumn light. While it isn't quite feeling like fall, I decided that in my kitchen, it will at least taste like fall! I've been waiting for chilly air to set in so I could kick off the season with soups, but I figured, soup is really delicious in any weather, so why wait?
First up, roasted cauliflower and white cheddar soup. The recipe calls for "aged white cheddar," I used Kerrygold white cheddar, and I subbed in milk for cream, both substitutions didn't seem to change the outcome too much. This soup was delicious, and very easy to make. In addition, it was filling without being overly rich (you could always lighten it further by cutting the cream and adding in more vegetable stock). What soup should I make nex?