The very first soup that I wanted to share was this creamy, nutty Roasted Cauliflower Soup that I served to friends during a dinner party held back on December 16th. I have several recipes that I plan on sharing from this party including Crown Roast of Pork, Coquilles St. Jacques and Figgy Pudding. So I went into my photo file, punched in Roasted Cauliflower Soup and found this photo.
I had roasted my cauliflower, garlic and onions, added the seasonings and the chicken stock and put it on to simmer until all was nice and tender. Then I put it into my handy dandy vitamix blender and pureed it to a smooth silky texture. I served it up as the second course of a five course dinner. It was delicious. We ate it all and I completely forgot to take a picture of the finished project. I thought I had taken a photo but it is not in the file nor is it in any of the other files that I saved from that evening. You will just have to take my word for it that it was a beautiful golden color, creamy and satisfying. It tasted rich and decadent yet contained not one ounce of cream or butter, just a little bit of olive oil used to toss the veggies before roasting .
Roasted Cauliflower Soup
Florets from 2 head cauliflower
1 sweet onion, chopped
4 cloves garlic
2 T. olive oil
8 c. chicken stock
2 sprigs thyme
salt and pepper to taste
Toss florets, onion and garlic with olive oil. Season with salt and pepper, place on a parchment lined baking sheet and roast in a 400* oven for 30-40 minutes, until fragrant and browned in spots. Remove from oven to a large soup pot. Add chicken stock and thyme. Bring to a boil, reduce heat and simmer for 30-40 minutes until vegetables are easily pierced with a fork. Remove thyme sprigs and puree using a vitamix, immersion blender or in batches using a regular blender. Return to pan, add more chicken broth if you desire a thinner consistency. Taste and season as needed with salt and pepper. Rewarm gently if needed before serving. Print Recipe
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