Roasted Cauliflower Soup
Savor creamy Roasted Cauliflower Soup, where caramelized flavors meet velvety texture, garnished for gourmet delight.
Recipe - Grambling #728
Roasted Cauliflower Soup
Prep Time50 Minutes
0Cook Time10 Minutes
Ingredients
1 head cauliflower
2 shallots, peeled and quartered
6 cloves garlic, unpeeled
3 Tbs extra virgin olive oil, plus more for serving
4 cups vegetable broth or chicken broth
1 tsp salt
1/2 tsp black pepper
1/2 cup heavy cream or half-and-half
Directions
- Preheat oven to 400° F. Break apart the cauliflower into florets. In an even layer, spread the cauliflower onto a baking sheet.
- Add the shallots and garlic. Toss with the olive oil, and roast for 30 minutes.
- Add the cauliflower and the shallots to a large pot.
- Then, squeeze the garlic out of their peels. Set aside a few pieces of roasted cauliflower to use as garnish.
- Add the broth, salt and pepper.
- Bring to a simmer. Cook for 10 minutes.
- Transfer in small batches to a blender (or use an immersion blender) to puree until smooth. Blend in the cream, and taste for seasoning. Adjust seasoning, if necessary.
- Garnish with pieces of roasted cauliflower and a drizzle of olive oil.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 0 servings
Fresh Cauliflower - 1 Each
$3.49
Not Available
Fresh Garlic Bulb - 1 Each
$0.79
Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce
$9.99 was $11.49$0.59/fl oz
Brookshire's Chicken Broth - 48 Ounce
$2.99$0.06/oz
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
McCormick Pure Ground Black Pepper - 3 Ounce
$4.59$1.53/oz
Brookshire's Whipping Cream, Heavy - 1 Quart
$6.49$6.49/qt
Directions
- Preheat oven to 400° F. Break apart the cauliflower into florets. In an even layer, spread the cauliflower onto a baking sheet.
- Add the shallots and garlic. Toss with the olive oil, and roast for 30 minutes.
- Add the cauliflower and the shallots to a large pot.
- Then, squeeze the garlic out of their peels. Set aside a few pieces of roasted cauliflower to use as garnish.
- Add the broth, salt and pepper.
- Bring to a simmer. Cook for 10 minutes.
- Transfer in small batches to a blender (or use an immersion blender) to puree until smooth. Blend in the cream, and taste for seasoning. Adjust seasoning, if necessary.
- Garnish with pieces of roasted cauliflower and a drizzle of olive oil.