Roasted Cauliflower Soup
by Dec 17th, 2010 // Appetizers, Dinner, Lunch, Veggie Friendly
Roasted Cauliflower Soup
Remember that Caramelize Cauliflower I raved about? We turned it into soup and I am currently licking the bowl. Not joking. It’s so creamy without cream, it’s so tasty without chicken stock, it’s so delightfully delectable. I’m so making it again.
This past weekend we took my kid to Supercuts to get his hair cut. He loves going there because we’ve told him Supercuts is where Superheros get their hair cut. Hook line and sinker. Anyway, after the hair cut we popped over the the farmers market and I noticed that the cauliflower was incredibly small. I thought they were mini cauliflower but they explained that this years crop was small. I couldn’t resist picking up a few of these cuties.
My kid got a pretty good haircut and also got to lap up this “white broccoli soup” which is what he called it. Whatever works! Now for the recipe…
Roasted Cauliflower Soup Recipe
Prep Time: 15 min Cooking Time: 2 hours (largely unattended)
Ingredients:
1 large head of cauliflower (or 2 small), chopped into florets
3 to 4 tablespoons olive oil
1/2 large onion, chopped
3 to garlic cloves, peeled
5 cups vegetable broth
kosher salt
white pepper
Preheat the oven to 425 degrees. Place cauliflower and garlic in a large bowl, drizzle with olive oil (1 to 2 tablespoons) and toss to coat. Spread out on a baking sheet and cook for 30 to 35 minutes flipping them half way through to get them evenly cooked. Meanwhile, heat 1 to 2 tablespoons olive oil in a large pot. Saute onion over medium heat until translucent and beginning to brown. De-glaze the pan with 1 cup of vegetable broth. Add 3 more cups of broth and roasted cauliflower / garlic to the pot. Bring to a boil. Turn down and simmer for 30 minutes. Remove from heat and scoop into blender a few ladles at a time. It is very important to only fill blender 1/2 way to allow for steam to escape. Cover blender but leave hole in top open. Place a kitchen towel over hole and blend on low until combined. Pour into fresh pot. Repeat until all is blended. Return pot to stove top, stir in remaining cup of vegetable broth and heat on low. Add salt and pepper to taste. Makes 4 to 6 servings.
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What an adorable picture! I love the idea of vegetable soup I could possibly get my kids to eat since it isn't green! Definitely going to give this one a try.
Love it! Using an immersion blender is SO much easier and less messy, though!
yum… i love soup and have to make this soon!
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[…] started with the roasted cauliflower soup. Prep the cauliflower and place in the preheated oven, continue with the recipe until it’s time […]