This soup is creamy and rich tasting. It feels like a decadent treat, but without the guilt. Pureed soups like this just feel like a hug in a bowl. This soup gets better the longer it sits, so feel free to make it ahead of time and just reheat.
Adapted from Cooking Light (Jan/Feb 2013)
- 2 small heads of cauliflower, cut into florets (about 8 cups)
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 1 Tbsp butter
- 2 small onions, diced
- 5 garlic cloves, minced
- 4 cups vegetable stock
- 1 1/2 cups water
- 1/4 cup half and half
- salt and pepper to taste
- dill for garnish
Preheat oven to 425°F. Grease a large baking sheet with cooking spray.
Cut cauliflower into florets and spread out on prepared baking sheet, drizzle with olive oil and salt, toss to coat. Roast for 20-25 minutes, stirring occasionally until browned and tender.
Meanwhile, heat butter in a large Dutch oven over medium heat. Add onion to pot and sauté until tender. Add garlic, stirring occasionally until onion begins to brown. Add stock, water, and roasted cauliflower. Bring to a boil and then reduce to a simmer for 20 minutes. Remove from heat and add half and half. Using an immersion blender (or transferring to a blender in batches), blend the soup until smooth. Taste and adjust seasoning as needed. Serve and garnish with dill.
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