This soup is the perfect winter soup. I make a batch and hope it lasts the whole week.
Note: If you prefer to use frozen cauliflower, roast directly from the freezer and follow the recipe as written.
Roasted Cauliflower Soup
Servings
6 Servings
Ingredients
- 2 heads cauliflower cut into large flowers
- 3-4 cloves of garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 4 cups vegetable or chicken broth
Instructions
- 1 On a greased baking sheet, spread out cauliflower and garlic cloves. 2 Drizzle evoo over top and sprinkle with salt.3 Roast cauliflower at 375°F until golden brown. When the cauliflower gets a caramel hue and some of the tips are almost burnt remove from oven.
- 4 Place cauliflower and garlic into a large soup pot. Add broth and water so that cauliflower is covered and then add an additional cup of water. 5 Bring to a boil, then reduce to a simmer. Simmer with lid on for 1-1½ hours.
- 6 Remove from heat. Puree with an immersion blender as smooth as you like. I like when there are still some small chunks left in the soup. Serve immediately or cool and freeze in individual portions.
- Garnish with crumbled kale chips, snipped chives, or chopped parsley.
Probably 6-8 cups would be good
If you choose to use frozen cauliflower, how much would you use?
Cauliflower soup is one of our favorites. This is a different version and I will try it today. thank you for the tempting recipes!
LOVE CALIFLOWER. I WILL TRY TO MAKE YOUR SOUP.
This sounds really good. I have a broccaflower in my frige that needs to be cooked. Think I will roast it and then put it all in the crock pot to simmer until we are ready to serve it for Shabbat dinner.