Roasted Cauliflower Soup
Cauliflower may not be the sexiest of vegetables; the raw florets are notoriously bland in both color and flavor. However, when roasted and combined with roasted garlic, sweet onions, leeks and fresh herbs in this hearty, vegetarian soup, the results are transformative. Packed with vegetables and highly adaptable, this is a filling and satisfying fall soup, best served with a hunk of crispy bread or homemade croutons.
Roasted Cauliflower Soup
Serves 4-6
1 cauliflower head, roasted
1 sweet onion, chopped
1 leek, white and light green parts, chopped
1 cup celery (about two stalks), chopped
1 head roasted garlic, peeled
2 tbs olive oil
3 tbs unsalted butter
1 tbs fresh parsley, minced
3-4 sprigs fresh thyme, removed from stems
4 cups vegetable stock
1-1/2 tsp kosher salt
1/2 tsp freshly-ground black pepper
Optional:
1/2 cup heavy cream or half-and-half
1/4 cup grated Parmesan cheese
1. In advance -up to a day ahead- roast the cauliflower: Preheat the oven to 375º. Meanwhile, break down the head of cauliflower into individual florets. Layer the cauliflower on to a large, rimmed sheetpan. Drizzle with olive oil. Sprinkle lightly with salt and pepper. Roast for 30-35 minutes, until the cauliflower is fork-tender and begins to brown. Remove from oven and let cool.
2. In a large stock-pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, leeks and celery, and cook, stirring occasionally, until translucent. Add the garlic, and using a wooden spoon, smash the garlic into a paste. Add the butter, parsley, thyme, salt and pepper. Stir to combine and let cook until the butter melts.
3. Add the roasted cauliflower and vegetable stock. Stir to combine. Let the soup come to a boil, then turn the heat to low, and let simmer 15-20 minutes. Remove from heat, and using an immersion blender, blend the soup to a smooth consistency.
4. If using, add the cream and/or Parmesan, and stir to combine. Serve hot with crispy bread or fresh croutons and a sprinkling of fresh parsley.
13 Comments
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Lizzie
March 6, 2013 at 7:30 am
Absolutely delicious – thanks for posting.
Laura
March 11, 2013 at 6:34 pm
Thank you so much Lizzie!
College Cook
January 20, 2013 at 6:37 pm
I made this to have some leftovers to freeze for quick meals. It was easy and delicious! Cauliflower is the best.
Laura
January 28, 2013 at 2:45 pm
Thanks! I’m so glad you liked it!
Colleen
December 27, 2012 at 4:11 pm
I’m obsessed with roasted cauliflower. I can’t wait to try this soup. Thanks for posting the recipe.
Laura
January 1, 2013 at 5:36 pm
Thanks Colleen! I hope you like it.
Brian Milner
December 18, 2012 at 6:37 pm
Absolutely the best cauliflower soup I’ve tried. My family said it is not only a keeper recipie but one that must be made every week!
Laura
December 19, 2012 at 9:24 am
Thanks Brian! I’m so glad you liked it…It’s one of my favorite ways to use cauliflower, and healthy to boot!
Oli
December 3, 2012 at 9:15 am
This recipe is delicious. Thanks for posting. I just found it randomly looking for a Roast Cauliflower Soup. Rich, comforting flavors, perfect for winter. Will definitely make it again.
Lucy Hill
October 15, 2012 at 10:25 pm
The flavor of roasted cauliflower would provide smoky taste to the creamy texture of the soup. That is so awesome. Wanna try it.
Laura
October 22, 2012 at 2:15 pm
I hope you like it!
Jenny
October 14, 2012 at 8:02 pm
Sexy or not, I absolutely love cauliflower. This sounds like a delicious soup!
Laura
October 15, 2012 at 1:27 pm
Thank you Jenny! It takes cauliflower to a whole new level…