After waddling around in the wet winter weather, the best way to treat yourself at the end of the day is a hot bowl of comfort food. This roasted cauliflower soup recipe is incredibly inexpensive to make and has a rich, satisfying, smoky flavor. Serve alongside your favorite crisp salad with a toasted wheat baguette for the perfect cold-day dinner.
After waddling around in the wet winter weather, the best way to treat yourself at the end of the day is a hot bowl of comfort food.
This roasted cauliflower soup recipe is incredibly inexpensive to make and has a rich, satisfying, smoky flavor. Serve alongside your favorite crisp salad with a toasted wheat baguette for the perfect cold-day dinner.
This recipe can also easily be transformed into a vegan-friendly meal. Replace chicken stock with vegetable stock and finish it off with some creamy rice milk instead of half-and-half. For a sweet and exotic twist, you can also try using coconut milk as a substitute.
1 head of cauliflower, cut into florets
4 tbsp olive oil, divided
2 shallots, chopped
2 cloves garlic, minced
1 russet potato, peeled and diced
3 cups chicken stock
1/2 cup water
1 tsp fresh thyme, chopped
1/2 tsp ground paprika
1 cup half-and-half
Salt and pepper to taste
When selecting a head of cauliflower, remember that the best specimens are bright white and unbruised. Cauliflowers that have a slightly yellow tint are usually older and will give your soup a bitter flavor.
Also be wary of baking temperatures: Many ovens tend to run a little hotter or colder than advertised, so keep an eye on your roasting florets. If you feel your cauliflower is becoming golden too quickly, cover your pan with a sheet of tinfoil while the florets finish baking.
The creaminess and spiciness of this soup is up to you: Add or subtract half-and-half and ground black pepper to achieve your desired flavor. Those who like a little heat can try a pinch of cayenne pepper for an added kick.
Preheat oven to 400 degrees Fahrenheit. In a large baking pan, toss cauliflower florets with 2 tablespoons of olive oil, sprinkle with salt and pepper and bake at 400 degrees for approximately 40 minutes until golden, stirring florets once after 25 minutes of baking.
In a large pot, saute chopped shallots and garlic in 2 tablespoons of olive oil for 5 minutes, until shallots are translucent and fragrant. Add roasted cauliflower florets, diced potato, chicken stock and water, bring to a boil, then reduce to a simmer over medium-low heat and cook for 20–30 minutes, until potato is tender.
Stir in thyme, paprika and a pinch of salt and pepper. In small batches, process soup in a blender with the plastic lid attachment removed and the hole covered with a damp cloth.
Once all of the soup has been blended, return it to the pot, add half-and-half and heat through until warm. Salt and pepper to taste and serve immediately.