ROASTED CAULIFLOWER SOUP

Roasted Cauliflower Soup

Last week I attended a lovely luncheon meeting of my Well “Red” Book Club (yes, “Red” as in red wine). My friend Nancy hosted and prepared a delicious Roasted Cauliflower Soup. It was a welcome way to usher in the comfort foods we enjoy during the fall.

Enjoying that soup reminded me that I too have a pretty awesome recipe for Roasted Cauliflower Soup that I have not yet shared with you. So, let me show you how to prepare this comforting fall soup.

Begin by preheating your oven to 400°.

Cut a medium sized head of cauliflower into flat florets, producing about 8 cups of cauliflower.

Into a large bowl add the following:

• 3 Tablespoons Extra Virgin Olive Oil
• 1 Medium Size Head of Cauliflower, cut into Small, Flat Florets

Toss until well coated, then place on a large sheet pan lined with parchment paper.

Sprinkle on a liberal amount of:

• Coarse Ground Pepper & Kosher Salt

Bake for about 20 minutes until the florets start to brown and caramelize. Remove the cauliflower from the oven and set aside.

Next you will need:

• 4 Tablespoons of Butter, Divided
• 4 Ribs of Celery & Leafy Celery Heart, Diced
• 4 Cloves of Garlic, Minced
• 1 Medium Onion, Diced
• 2 Tablespoons Fresh Thyme Leaves, Chopped

Melt 2 tablespoons of butter in a large stock pot, reserving the other 2 tablespoons for later. Add the diced celery, garlic, onion & thyme to the pot. Saute until tender and translucent.

Now push the vegetables to the side of the pot and melt the remaining 2 tablespoons of butter. Add 3 tablespoons of flour and cook for 1 minute, stirring the flour into the butter and creating a blond roux. The roux is used for thickening the Roasted Cauliflower Soup.

Next add 1 quart of Organic Chicken Stock…

2 Teaspoons Lawry’s Seasoned Salt… 

and the roasted cauliflower to the pot. Cover and simmer over low heat for about 30 minutes until the cauliflower is tender.

Remove from the heat and stir in 1 Cup Half & Half.

Using an immersion blender, puree the soup until it’s creamy and smooth. Or, if you like a more textured soup, leave it a little chunky. At this point give it a taste. Add more salt, pepper or seasoned salt to taste. If it’s thicker than you desire, add a bit more half & half. Return to the stove to gently reheat over low heat before serving.

Garnish with a little fresh parsley. Or, do as my friend Nancy and top your soup with a tablespoon of Toasted Panko Bread Crumbs. I really enjoyed that! Serve with my Simply Irresistible Cream Biscuits. Get the delicious recipe by clicking here.

Here is the handy, printable recipe…

ROASTED CAULIFLOWER SOUP

 

Print

Prep time

30 mins

Cook time

50 mins

Total time

1 hour 20 mins

 

Enjoy the warm, comforting foods of fall. Make this delicious, nutritious and hearty recipe for Roasted Cauliflower Soup.

Author: Celia Becker @ AfterOrangeCounty.com

Serves: 6

Ingredients

• 3 Tablespoons Extra Virgin Olive Oil
• 1 Medium Size Head of Cauliflower, Cut Into Small, Flat Florets (about 8 Cups)
• Coarse Ground Pepper & Kosher Salt
• 4 Tablespoons Butter, Divided
• 4 Ribs Celery & Leafy Celery Heart, Diced
• 4 Cloves Garlic, Minced
• 1 Medium Onion, Diced
• 2 Tablespoons Fresh Thyme Leaves, Chopped
• 3 Tablespoons Flour
• 1 Quart Organic Chicken Broth
• 2 Teaspoons Lawry's Seasoned Salt
• 1 Cup Half & Half
• Fresh Parsley or Toasted Panko Breadcrumbs For Garnish

Instructions

1. Preheat oven to 400°F.
2. Into a large bowl add the Extra Virgin Olive Oil & Cauliflower.
3. Sprinkle on desired amount of coarse ground pepper & Kosher salt
4. Toss until well coated then place on a large, parchment lined sheet pan.
5. Bake for about 20 minutes until the cauliflower starts to brown and caramelize.
6. Remove from the oven and set aside.
7. Melt 2 tablespoons of butter in a large stock pot, reserving the other 2 tablespoons for later.
8. Add the diced celery, garlic, onion & thyme to the pot and saute until tender and translucent.
9. Push the vegetables to the side of the pot and melt the remaining 2 tablespoons of butter.
10. Add the flour and cook for 1 minute, stirring the flour into the butter and creating a blond roux.
11. The roux is used for thickening the soup.
12. Add the chicken broth, seasoned salt and roasted cauliflower to the pot.
13. Cover and simmer over low heat for about 30 minutes until the cauliflower is tender.
14. Remove from the heat and stir in the half & half.
15. Using an immersion blender, puree the soup until it's creamy and smooth.
16. If you prefer a more textured soup, leave it a little chunky.
17. At this point give it a taste. Add more salt, pepper or seasoned salt to taste.
18. If it's thicker than you desire, add a bit more half & half.
19. Return to the stove to gently reheat over low heat before serving.
20. Garnish with fresh parsley or toasted Panko bread crumbs.
21. ENJOY!

3.4.3177

So there you have it: ROASTED CAULIFLOWER SOUP

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All opinions expressed in this post are my own. All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.