roasted cauliflower soup
I am on a roasting kick lately, pretty much roasting everything with just olive oil, salt and pepper. I came across this soup on Epicurious last month and have made it at least four times. It’s a soup you can make anytime because it really doesn’t take a lot of preparation or cooking time, as long as you have this immersion blender . I know it’s a bit pricey, but you do really get what you pay for. This is my THIRD immersion blender, and although my first two were not inexpensive, they did not do the job this one does, and were not worth the time using them. With this one, it actually took less than three minutes to puree the soup into a
perfectly smooth somewhat chunky consistency, which I prefer, although you can spend another minute to make it even smoother. One of the four times I made it in the last month, I used only one cup of half and half, and it wasn’t quite as creamy and rich as it was using cream, but it was still delicious. This may not be the prettiest soup you will ever serve, but it sure may be the most delicious – the roasted garlic and shallots compliment the cauliflower with every bite.
- 2 heads cauliflower
- 3 garlic cloves
- 2 shallots
- 2 tablespoons olive oil
- 3 cups chicken broth
- 1 cup water
- 1 teaspoon thyme – chopped
- 1 bay leaf
- 1 1/2 to 2 cups heavy cream
Preheat oven to 425 degrees
Cut cauliflower into florets. In a large baking pan, toss cauliflower, garlic and shallots with oil to coat
Roast for about 30 minutes until golden.
In a large Dutch oven, simmer broth, water, roasted cauliflower mixture and herbs for about 30 minutes until cauliflower is tender.
Discard bay leaf. With immersion blender, puree the soup.
Stir in cream and salt and pepper to taste and heat through.