Roasted Cauliflower Soup Recipe
This Roasted Cauliflower Soup Recipe has a complexity that convinces you there must be some lavish secret ingredients. But, that's anything but the truth. Roasting cauliflower, produces a depth of flavor that evokes winter truffles. This, when combined with it's velvety texture, makes for pure culinary magic.
Ingredients
- 4 Cups Cauliflower About one Head of Cauliflower
- 4 Cups Water
- 1 Cup Heavy Cream
- 1 Cup Diced Onion
- ¼ Cup Diced Celery
- 2 teaspoons Grated Parmesan Cheese
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 tablespoon olive oil
Optional Garnishes
- 1 Tsp Green Herb Oil
Instructions
Roasting the Cauliflower
- Preheat Oven to 375° F/ 190° C. Then divide your cauliflower at the stem. Separate florets into even sized pieces. Dice the stem roughly the same size.
- Lightly toss cauliflower in olive oil and kosher salt. Spread evenly in a roasting pan, making sure to leave some space between the florets. Place in oven and set timer for 20 minutes. Note: Total roasting time will be between 30-40 minutes.
- After 20 minutes, check on cauliflower. Once some browning has started to develop use a spatula to gently stir and redistribute within the roasting pan. Place back in the oven for an additional 10-15 minutes to continue browning. Be careful to not burn your cauliflower.
- Remove cauliflower from oven. Allow it to cool briefly. Pick through and reserve some of the best looking florets for garnish. Also trim or discard any florets that have burned.
Cooking Roasted Cauliflower Soup
- While the cauliflower is roasting in the oven. Small dice the onion and celery.
- Place a heavy bottomed pot that holds at least 5 quarts of liquid over medium heat.
- Place olive oil, onion, celery, black pepper, and half the recipe's salt in the pot. Cook over medium to low heat, sweat till the onions are translucent, about 10-15 minutes. Stir occasionally.
- Once onions are translucent, add water and simmer over low heat till cauliflower has finished roasting.
- Add cauliflower and grated parmesan cheese. Cook for an additional 5-10 minutes before blending.
Blending Roasted Cauliflower Soup
- Remove soup from heat and reserve one cup of liquid. Transfer the remaining soup to a blender with heavy cream.1 Cup Heavy Cream
- Starting on low and gradually increasing speed to high, puree cauliflower soup for 3-5 minutes or until it is completely smooth.
- Check consistency, if soup is too thick add back some of the reserved liquid. Taste for seasoning and add additional salt or pepper if necessary.
- Blend for an additional minute if any adjustments were necessary. Meanwhile clean your cooking pot of any sediment.
- Place a Chinois, or fine mesh strainer in your cooking pot. Pour the cauliflower soup into the Chinois. Use a ladle to work the soup through the strainer.
- Taste for seasoning again and make any adjustments.
- Serve immediately using the reserved cauliflower florets as garnish. Or place your soup into an ice bath to cool. Store refrigerated up to 5 days.
Tried this recipe?Let us know how it was!