Creamy Roasted Cauliflower Soup


Creamy Roasted Cauliflower Soup

It is getting that time of year when some parts of the country are becoming colder. On these cooler days many find comfort in a bowl of soup.  Soup can be a great way to pack in the nutrients.  It was the recent cooler weather that inspired me to create this soup.  I love roasting cauliflower because I love the sweet flavor the roasting brings out and when I was in the mood for soup I thought the roasted cauliflower was a great flavor base for this recipe.

After roasting the cauliflower to achieve the flavor I decided to blend it with a potato to make a very creamy and delicious soup. This recipe can be modified to meet the needs of those with specific diet needs.  The soup is gluten free (make sure the broth does not contain wheat).  It can also be made to be milk free as well.  If someone is following a vegan diet this soup can be made vegan if vegetable broth and/or milk alternatives are used for liquids and topped with toasted pine nuts and fresh parsley.  The base of the soup includes various vegetables to provide a variety of nutrients and the seasonings can be adjusted to taste if someone needs a food that is lower in sodium.  Below is the recipe.

Creamy Roasted Cauliflower Soup

2 heads of cauliflower, chopped

Salt to taste

Pepper to taste

2-3 tablespoons of olive oil

2 cloves of garlic minced

½ of a medium sized onion

½ cup chopped carrot

2 potatoes, chopped

½-1 teaspoon Italian seasoning

5-6 cups of vegetable broth

1-2 cup of milk, milk alternative, or additional broth (Depending upon the desired consistency-If you prefer a thinner soup, then more liquid will need to be added).

Preheat oven to 400 degrees. Toss the chopped cauliflower with 1 tablespoon of olive oil and sprinkle with salt and pepper.  Spread the cauliflower out on a large cookie sheet and roast in oven for 30 minutes.  While the cauliflower is roasting pour 2 tablespoons of olive oil in the bottom of a large heavy duty saucepan or Dutch oven.  Add the onions and sauté until soft.  Add garlic, potatoes, carrots, and Italian seasoning.  Sauté until the cubed potatoes are browning.  Pour in the vegetable broth and bring to a boil and then simmer for 15 minutes.  Add the roasted cauliflower.  Place the soup in batches in a high powered blender.  Blend in batches until smooth.  When blended add back to saucepan and place on low simmer.  Add the milk, milk alternative, or additional broth to achieve desired consistency.  Suggested toppings- shredded cheese, bacon, corn, croutons, toasted pine nuts, or fresh parsley.  Enjoy this on a cold day.

Cauliflower Soup no spoon