• Cauliflower Soup Recipe

Roasted Cauliflower Soup

This season is about windy days and chilly nights. We are wrapping ourselves with blankets and scarfs, drinking hot tea and moving heaven and earth to keep away from freezing. A bowl of soup can become the best food on Earth in winter, and this Roasted Cauliflower Soup is exactly what you need! It will help you to stay warm and cozy not only in winter but any time of year.

 Roasted Cauliflower Soup
What we love the most about this recipe is that it is very easy to cook, it is a healthy and hearty dish, and it is a cream soup. It’s texture, and the flavors combination can drive anyone crazy!
You can play with the taste using different infused oils drizzled over your bowl, and the soup will get entirely new flavor notes. Try to combine olive oil with black garlic, parsley, chili or chives. You’ll be surprised how many new delicious combinations you can find!

 

This Roasted Cauliflower Soup has a very mild taste by itself but accompanied by piquant infused oils, it becomes a symphony of ingredients, with incredibly creamy and delicate texture. One more great thing, you don’t need any special skills to cook it, just a pair of hands and a good mood. Enjoy and stay warm!

Roasted Cauliflower Soup

Prep Time: 10 mins
Cook Time: 50 mins
Yields: 4 portions

Ingredients:

  • cauliflower - 1 head, cut into small florets
  • medium onion - 1, cut into wedges
  • potato - 1 1/2 cup, cubed
  • vegetable broth - 1 1/2 cups
  • water - 3 cups
  • extra virgin olive oil - 2 tablespoons
  • heavy cream - 3/4 cup
  • salt - to taste
  • white pepper - to taste
  • infused oils for garnish
  • toasted bread for serving

Instructions:

  1. Preheat oven to 375 F.
  2. Place the cauliflower and onion in a roasting pan. Drizzle with olive oil; toss to coat.
  3. Roast the veggies in the oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
  4. Meanwhile, heat a medium pot over medium heat. Add the vegetable broth, water, and cubed potato.
  5. Bring to a simmer and cook until the potato is soft, about 10-15 minutes.
  6. When the vegetables are roasted add them to the pot with potato. Season to taste with salt and white pepper.
  7. Place the broth mixture in a blender and puree until smooth.
  8. Return the soup to the pot and add the heavy cream. Heat over medium-low heat for 2 minutes, stir constantly. Tatse and adjust seasonings to taste.
  9. Serve with a drizzle of infused olive oils and toasted bread.

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