Roasted Cauliflower Soup Recipe - Easy, Feeds a Crowd

If you, like me, are trying to eat more veggies, or if you, unlike me, want to cut back on carbs, you may want to check into cauliflower soup, as opposed to potato soup.  I made some today, it turned out well, and here's how it was done:

Ingredients:  two heads of cauliflower (I used 1 1/2), an onion, some carrots, a stalk of celery, 32 ounces of chicken broth (lower sodium), a stick of butter, some half and half, some flour (you could forego making the roux completely, if gluten is an issue) 

dice about a half cup of carrots, the celery stalk, and the onion.  Put it all in a colorful bowl for it's photo shoot, because you are a goober-blogger-geek.  Own it.  Nod your head with me and say, "I.  Am.  That.  Girl."

 Rough chop your cauliflower...

 sweat and simmer your diced stuff, in 1/2 a stick of butter, until it seems just right, or five minutes, whichever comes first

Add your cauliflower, turn the heat back to low, pop a lid on all of it, and heat through for about ten minutes, stirring occasionally, while singing a country music song - preferably "Makes Me Wanna Take a Back Road".  Don't forget to dance, too.

 Use the other half of your one stick of butter for your roux.  Melt it and toss in the flour.  I usually do a "one for one"...one TB flour per one TB of butter, so in this case, 4 TB flour.  Whisk it into the melted butter, and then add about 2 cups of half and half.  Whisk until it becomes thick and dreamy.
Turn the heat back to low, and let it sit for a bit, because...


...you gotta add your 24-32 ounces of chicken stock to your veggies.  Simmer for 10-15 minutes with the lid on.

 After you've simmered the veggies, add your roux and stir it in.  This smells heavenly.


 Take a (high powered) stick blender to the whole thing, and puree it to your liking.  If you don't have a stick blender that can do the job, you'll have to pour about forty batches (a little at a time) into your regular blender and puree it.

Season with coarse salt, fresh ground pepper, and finely chopped parsley. 

Serve with lots of bread and a big ol' salad, for a meatless meal.  Otherwise, use this as a first course soup for steak or roast - something beef, because chicken or fish would be too much "white" for dinner, in my world.

So, so good!
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