I know it is summer and people aren’t necessarily looking for a warm food, but lately I have had a craving for cauliflower. So I figured one of the best options would be a soup. Even though the humidity levels in Virginia are off the charts, I can pretty much convinced to eat soup at any time. So if you are in the same boat as me, then you may want to give this a try! If you want to make this dish vegetarian, go ahead and use veggie stock!
Roasted Cauliflower Soup
- 1 head cauliflower
- 1 tbsp butter
- 1 cup half and half (or milk or cream)
- 2 cups chicken stock
- 1 tbsp smoked paprika
- 1 small onion
- salt, pepper, thyme
- olive oil
- 2 tbsp flour (I used cup4cup)
- 3 cloves garlic
- Step 1 Set your oven to 350F.
- Step 2 Cut up the cauliflower (make some pieces quite small so they can top your soup after).
- Step 3 Coat the cauliflower and garlic in olive oil, salt, pepper, and fresh thyme.
- Step 4 Bake for 30M- until the cauliflower has a nice crisp to it. If you want to rotate it while it is in the oven or turn the pieces over, go ahead.
- Step 5 Put some oil in a pot and begin to fry onions until they are translucent. Add your stock and half and half, along with the paprika, and butter.
- Step 6 Add the cauliflower and garlic to the pot and bring to a boil. Once it is boiled, either use a submersion blender, or allow the soup to cool before transferring it to a blender or food processor.
- Step 7 Blend, and put back on the stove for 5-10 minutes. Mine was pretty think at this point so I added 1 cup of water. Season to taste.
- Step 8 Serve immediately and top with some of the small crispy bits of cauliflower and some fresh thyme.