I love the way roasting cauliflower adds another dimension to this vegetable. That bit of time in the oven brings out a sweet nutty taste while keeping the cauliflower firm. It holds up in the soup so much better! Add roasted garlic and caramelized onion and you have a tasty fall soup everyone can enjoy! No need for cream.
Roasted Cauliflower Soup
Ingredients
- 4 cups roasted cauliflower (3 for soup, 1 for garnish)
- 2 1/2 cups vegetable or chicken stock
- 1 medium onion sliced
- 1 Tablespoon roasted garlic
- 1/4 cup grated parm cheese
- 1 Tablespoon olive oil
- croutons for garnish
Directions
Saute onions and garlic in 1 tablespoon olive oil until translucent and slightly brown.
Blend 3 cups *roasted cauliflower, stock, onions and garlic in a food processor or blender.
Simmer soup over low-medium heat until thoroughly heated to blend flavors.
Serve warm garnished with reserved roasted cauliflower pieces, croutons and additional parmesan cheese if desired.
*To roast, drizzle with olive oil and roast at 400 degrees, stirring frequently until browned and soften but not mushy. It is not the prettiest looking veggie roasted, but the flavor is wonderful!
- 4 cups roasted cauliflower (3 for soup, 1 for garnish)
- 2½ cups vegetable or chicken stock
- 1 medium onion sliced
- 1 Tablespoon roasted garlic
- ¼ cup grated parm cheese
- 1 Tablespoon olive oil
- croutons for garnish
- Saute onions and garlic in 1 tablespoon olive oil until translucent and slightly brown.
- Blend 3 cups *roasted cauliflower, stock, onions and garlic in a food processor or blender.
- Simmer soup over low-medium heat until thoroughly heated to blend flavors.
- Serve warm garnished with reserved roasted cauliflower pieces, croutons and additional parmesan cheese if desired.
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