Delicious Roasted Cauliflower Soup
I love a good bowl of soup, especially during the winter. Today I’m sharing this recipe for a delicious roasted cauliflower soup that has been my “go to” during this quarantine season as well as for the current chilly weather that we are having. I love this soup because it is the easiest recipe you will ever find, yielding the most delicious soup you will ever taste! It is also surprisingly healthy for the flavor that it brings. And can I just reiterate again how crazy easy it is to make? Try this recipe out and be amazed and how delicious it is…and tell me that it doesn’t become your favorite too!
MAKING THE SOUP
Makes: 4-6 servings
INGREDIENTS
1 full head of cauliflower
1 Red onion
2 cloves of garlic
1 carton of vegetable broth (or 4 cups)
Olive Oil
Salt and Pepper
*You will also need a hand blender or full blender
INSTRUCTIONS
Preheat the oven to 425 degrees.
Cut the cauliflower down to bite size floret pieces and place them in a single layer on a baking sheet. Drizzle a good amount of olive oil over the cauliflower so that each piece has some amount of oil on it. Salt and pepper the cauliflower and place in the oven for 35 minutes.
3. While the cauliflower is roasting in the oven, prep your other ingredients! Chop up the red onion and mince the two garlic cloves.
4. When the cauliflower is almost done, heat a dutch oven pot and add two tablespoons of olive oil into it. Throw in the red onion and add 1/4 teaspoon of salt and let it saute until it becomes transparent (5-7 minutes). Add in the minced garlic and saute for another minute. Add the vegetable stock.
5. Take the roasted cauliflower out of the oven (yum!) and save the most beautiful florets (4-6) for garnishing (this is totally optional!). Add the roasted cauliflower to the soup and bring it to a boil. Once the soup boils, turn the heat down to allow for a gentle simmer. Turn the heat down and let it simmer for 20 minutes.
6. Carefully ladle the soup into a blender and blend away for a creamy, light and frothy consistency. (You can also use a hand blender instead of an actual blender. I used to make this soup with a hand blender and loved it. One day I opted to blend the soup in a blender and the lightness and smoothness of the soup made me never turn back in using a blender for this!) Pour the soup back into the pot. The flavors should be spot on, but taste the soup and add more salt and pepper as necessary.
7. Serve in bowls and add the cauliflower florets that were set aside to each bowl for garnish.
8. Enjoy!
*Recipe adapted from Cookie and Kate