- 10 Minutes
- 20 Minutes
- Makes 6 Servings.
- Preheat oven to 350º.
- Heat 1 tablespoon oil in a large pot. When the oil shimmers, add the onion and sauté until translucent, about 5 minutes. Then add in the carrot, celery, cauliflower, and garlic and sauté for another two minutes.
- Add vegetable broth and salt and bring everything to a boil, then reduce to a simmer, add milk, butter, cheese, rosemary and bay leaf and cook for 12-15 minutes, or until vegetables are tender.
- In the meantime, cut the top off of a round loaf of bread. Make sure it’s at least 6 inches wide. Hollow out the inside of the loaf, leaving at least ½ inch of bread around all edges. Brush with the other tablespoon of olive oil and place in the oven to toast for 15 minutes.
- When soup and bread are finished cooking, remove rosemary and the bay leaf from the soup and transfer it to the bread bowl. Serve immediately.