roasted cauliflower soup
My family loves cauliflower and we've been experimenting with different ways to use this versatile vegetable, from steaming to roasting to marinating and grilling and now soup. It absorbs other flavors very well. The actual cook time includes the roasting, sautéing and reheating, which could be 35 to 50 minutes total, depending on the density of the cauliflower you purchase and the temperature of your oven. Recipe easily converts to vegetarian by using vegetable broth vs chicken broth. It's delicious!
prep time
15 Min
cook time
40 Min
method
Roast
yield
4 to 6
Ingredients
- 1 to 2 bunches cauliflower, cleaned and florets separated
- 1 sweet onion, chopped
- 4 to 6 cloves garlic, peeled and smashed (note: 4 if large, 6 if small or if you prefer more garlic)
- 1 quart chicken stock/broth (note: use vegetable broth to make this soup vegetarian)
- 1 cup water
- 1 cup heavy cream (use half 'n half if you don't have heavy cream)
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon cumin
- 1 bay leaf
- 1 tablespoon butter (salted or unsalted is fine)
- 1 to 2 tablespoons oil (i use canola but olive oil is fine, too)
- salt/pepper to taste (coarse kosher or sea salt preferred)
- smoked or sweet paprika to sprinkle on top (optional)
- dollop of sour cream to top when served (optional)
How To Make roasted cauliflower soup
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Step 1PREHEAT OVEN TO 425-degrees. (NOTE: use 1 large or 2 small heads of cauliflower) PREP VEGETABLES: - Clean cauliflower by rinsing and removing excess outer leaves. Pat dry. Separate florets and rough chop remaining stalk. - Smash the garlic cloves to easily remove the peel. Leave whole. - Chop the sweet onion.
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Step 2Toss the cauliflower and garlic with 1 to 2 tablespoons oil to thoroughly coat. Sprinkle with about 1 teaspoon of coarse salt. Place on a baking pan lined with parchment or sprayed with oil. ROAST in oven for 25 to 35 minutes until tender.
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Step 3While cauliflower and garlic are roasting, melt the butter in a deep pot. ADD chopped onions and stir for 4 or 5 minutes until translucent.
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Step 4POUR the chicken stock and water in the pot with the onions. ADD the spices: poultry, cumin and bay leaf. Bring to a low-boil, then reduce heat to simmer.
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Step 5When the cauliflower and garlic complete roasting, ADD them to the simmering stock pot. PUREE all ingredients using an immersion blender. (NOTE: If you don't have an immersion blender you can puree in a regular blender but it's best to allow the mixture to cool, first, to reduce risk of burning yourself).
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Step 6Once the mixture is pureed, ADD the cream and blend with immersion blender until thoroughly mixed. (do this step in the blender while cool if not using an immersion blender). ADD Salt & Pepper to taste.
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Step 7Once the mixture is pureed, re-heat and serve immediately. Sprinkle Paprika on top of each serving, as well as a dollop of sour cream, if you like.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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