Go Back

Cream of Roasted Cauliflower Soup

Made in coherence to the Cream of Anything Soup mother dish technique (https://thought4food.life/cream-of-anything-soup/) this recipe is all about the goodness of roasted cauliflower.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Appetizer, Soup

Equipment

  • Stock Pot
  • Immersion Blender

Ingredients
  

  • 1 medium yellow onion, 6-8 oz diced
  • 2-3 cloves garlic minced
  • 1 head cauliflower (about 2 lbs)
  • 4 cups vegetable or chicken stock, approximately
  • 1-2 oz heavy cream optional
  • olive oil
  • Salt, pepper, herbs and spices, to taste

Instructions
 

  • Preheat the oven to 425°F.
  • Break the cauliflower into florets. Slice the florets in half, so they have nice flat surfaces to roast on. Most of the color is generated where the cauliflower is in direct contact with the baking sheet.
  • Toss the cut florets in a large bowl with a generous tablespoon of olive oil and about a teaspoon of salt.
  • Arrange the florets, cut side down, on a baking sheet, and roast at 425°F for 30-40 minutes. If a nice caramelization has not developed on their cut sides down, it needs more time (and probably could have used higher heat to start).
  • About 10 minutes before the cauliflower has finished roasting, start with the aromatics. Using the stock pot in which you will make the soup, sauté the onion with about a tablespoon of olive oil with ½ teaspoon of salt over medium-high heat until they softened and translucent. Stir in the garlic and sauté another minute or two.
  • Add the roasted caulilfower to the pot and add enough stock to just reach the top of the ingredients. Turn the heat to high and bring to a boil. Lower the heat to low, cover the pot, and simmer.
  • Since the cauliflower is already cooked, you don't have to simmer too long. Longer simmering allows the flavors to merge better, but it is not necessary. Let things simmer for 10 to 30 minutes.
  • Use an immersion blender to puree everything into a smooth soup. Final adjustments are made at this time. If the soup seems too thick, add stock or water. Taste for seasoning and creaminess. For a richer mouthfeel, add cream at this point. Add salt and pepper to taste. To brighten the soup, add a teaspoon of vinegar your choice (apple cider vinegar is my work horse).

Notes

If you don't have an immersion blender, you can puree the soup with a traditional blender or food processor. Work in batches. Don't fill the blender as the steam can literally become explosive if there is too much hot soup being blended. For each batch, start the blender at a low speed and slowly increase the speed to full. Cover the lid with a dish towel and hold the lid in place.
Keyword mother dish
Tried this recipe?Let us know how it was!