GOURMET'S ROASTED CAULIFLOWER SOUP
Make and share this Gourmet's Roasted Cauliflower Soup recipe from Food.com.
Provided by drhousespcatcher
Categories Cauliflower
Time 1h5m
Yield 10 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Cut cauliflower into 1-inch flowerets (about 10 cups).
- In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
- Turn frequently and remove any of the garlic and shallots if they are done soone.
- In a 4-quart pot simmer stock/broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
- Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.
- Return soup to pot and stir in cream and salt and pepper to taste.
- Heat soup over moderate heat until just heated through.
- Note: You can easily alter the proportions of stock, water and cream to taste.
ROASTED CAULIFLOWER SOUP
This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.
Provided by estkay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the cauliflower until browned, 20 to 30 minutes.
- Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 13.2 g, Fat 9.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 5.7 g
FABULOUS ROASTED CAULIFLOWER SOUP
I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.
Provided by TOZENUF
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
- Roast in the preheated oven until toasted and tender, about 30 minutes.
- When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
- Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 15.8 g, Cholesterol 108.7 mg, Fat 31.8 g, Fiber 5 g, Protein 6 g, SaturatedFat 18.6 g, Sodium 91.3 mg, Sugar 5.2 g
ROASTED CAULIFLOWER SOUP
Steps:
- Preheat oven to 425°F.
- Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
- In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.
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- To make the soup, spread the cauliflower florets in an even layer on a baking sheet. Coat the cauliflower evenly with 1 tablespoon (15 ml) of the olive oil and season it with 1 teaspoon of the salt. Roast the cauliflower for 15 minutes. Use a spatula to flip the cauliflower over on the sheet pan and continue to roast it for another 15 minutes, or until it’s fork tender.
- In a 3 1/2-quart (3-L) saucepan, heat the remaining 1/2 tablespoon (7 ml) olive oil over medium heat. Add the onions and cook them for 5 minutes, stirring occasionally. Add the garlic, the remaining 1 teaspoon salt and the oregano and stir. Add the roasted cauliflower and vegetable stock and bring the soup to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Puree the soup using an immersion blender, add the lemon juice and simmer it over medium-low heat while you make the grilled cheese sandwiches.
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