ROASTED CAULIFLOWER SOUP
 
Prep time
Cook time
Total time
 
Enjoy the warm, comforting foods of fall. Make this delicious, nutritious and hearty recipe for Roasted Cauliflower Soup.
Author:
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!
Recipe by After Orange County at https://afterorangecounty.com/2016/09/27/roasted-cauliflower-soup/