Monday, November 19, 2012

Roasted Cauliflower Soup

Last week I made roasted cauliflower to go with our dinner. Because it was such a large head of cauliflower, I had a ton leftover. Instead of eating it again the next night, I decided to turn it into a soup that I enjoyed for 4 days.

This soup was just a touch sweet, creamy, and definitely hearty and filling. And what a great way to use leftover roasted veggies. I'll be trying this out with other leftovers in the future!

I made this up as I went along, making decisions based on taste. The ingredients and directions below include the step for roasting the cauliflower.

  • 1 head of cauliflower, chopped into florets
  • 3-4 cloves of garlic, pressed
  • Approximately 3 tbsp olive oil for the cauliflower; 1 tbsp for the soup
  • 1 large yellow or white onion
  • A few pinches of dried thyme
  • 3-4 c chicken or vegetable broth (depending on how much cauliflower you have)
  • 1/2-1 c light cream
  • Salt and pepper to taste
  • Toss cauliflower with the garlic and olive oil and lay in a single layer in a large baking dish or cookie sheet with deep edges. Roast on 400 degrees for 20-25 minutes or until tender.
  • Heat 1 tbs olive oil in a large soup pot over medium heat. Add onions and stir until they turn a rich brown color - about 20 minutes - seasoning with the thyme near the end. You want them to caramelize, not fry or burn, so keep your heat low.
  • Add the cauliflower, then add the broth so it just covers the cauliflower. Stir, and bring to a simmer for 10 minutes.
  • Remove from the heat and puree with a handheld immersion blender; or transfer to a blender and puree in batches.
  • Return to the heat, add the cream and salt & pepper to taste. Let simmer until warmed through.

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