Traditionally, cauliflower soup is a creamy offering. This version is more like a vegetable soup with a cauliflower base instead of the tomato base.
Ingredients
- 1 head cauliflower, diced into approximately 1/2" pieces
- 2 carrots, finely diced
- 1 yellow onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 4 cloves garlic, smashed
- 1/4 cup olive oil
- 5 cups vegetable broth
- 1/2 cup heavy cream (optional)
Directions
- 1Pre-heat over to 425F
- 2Place cauliflower, carrots, onions, celery, on a sheet pan coat with olive oil, salt, and pepper.
- 3Roast the cauliflower for about 20-25 minutes, stirring occasionally, until it is nicely browed.
- 4Add the broth to a dutch over or other large pot and bring to a boil.
- 5Set aside about 2 cups (no need to be exact) of the roasted vegetables. Add the rest to the stock. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes until everything is very soft.
- 6Use a. blender or food processor to puree the broth mixture. Be careful with the hot liquid. Do this in batches, if necessary.
- 7Return the pureed mixture to the dutch over. Add the reserved roasted vegetables and stir to combine. Season with salt and pepper, if necessary.
- 8Optionally stir in some heavy cream when serving.
Notes
- I like to use Better than Boullion. I use slightly less than than the 1 teaspoon per cup of water that they recommend.
- I've tried many times to use an immersion blender, with very limited luck. I must be doing something wrong, but I always end up using the blender or food processor instead.
- This soup is good with and without the cream. I recommend that you don't add it to the pot and let people add it to their serving if they want it.
Estimated Time
Preparation: 15 minutes
Cooking: 45 minutes