Roasted Cauliflower soup
Cauliflower soups seem to abound lately. They go from creamy and rich to rustic and brothy. This one is fantastic, for several reasons; it's incredibly simple to make, it's creamy without being excessively rich and it's got a flavor I can't resist. Toss the cauliflower with the olive oil and then roasting it before making it into soup gives the whole thing a wonderfully sweet, caramelized flavor. Once the cauliflower is roasted, it's simply a matter of a brief simmer and whir in the blender. Serves 6 to 8 source unknown
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- 1 large head cauliflower, about 3 lbs. cut into florets, about 10 cups
- 1 large onion, sliced
- 2 garlic cloves, each halved
- 2 tbsp. olive oil
- 2 cans chicken broth, or homemade stock, 14.5 oz. each (3 2/3 cups)
- 1 cup water
- 1 bay leaf
- 1 cup half and half
- 1 tsp. salt or to taste
- 1/8 tsp. freshly ground black pepper or more to taste
1Preheat oven to 400. In large roasting pan or on rimmed baking sheet, mix the cauliflower, onion and garlic. Drizzle over the olive oil and toss to coat.
2Roast, stirring after 15minutes, til vegetable begin to brown and soften, for 30 minutes
In large pan, mix the roasted cauliflower mixture with chicken broth, water, bay leaf and thyme. Cover and bring to a boil. Reduce heat to a simmer and simmer, still covered, til cauliflower is tender, 20 minutes. Discard bay leaf.
3Transfer soup to a blender or food processor in batches and puree til smooth. Return soup to pan. Stir in half and half. Season with salt and pepper. Heat gently and serve.
Don't be shy when seasoning this soup. It tastes best with a bracing shot of freshly ground black pepper just before serving. If you can't resist adding garnishes to a bowl of creamy soup, try a drizzle of heavy cream or extra virgin olive oil and a sprinkling of fresh thyme leaves. Little croutons are good, too.