Gourmets Roasted Cauliflower Soup Recipes

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GOURMET'S ROASTED CAULIFLOWER SOUP



Gourmet's Roasted Cauliflower Soup image

Make and share this Gourmet's Roasted Cauliflower Soup recipe from Food.com.

Provided by drhousespcatcher

Categories     Cauliflower

Time 1h5m

Yield 10 cups

Number Of Ingredients 10

2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken stock or 3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leave
1 bay leaf
2 cups heavy cream
salt and pepper

Steps:

  • Preheat oven to 425°F.
  • Cut cauliflower into 1-inch flowerets (about 10 cups).
  • In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
  • Turn frequently and remove any of the garlic and shallots if they are done soone.
  • In a 4-quart pot simmer stock/broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
  • Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.
  • Return soup to pot and stir in cream and salt and pepper to taste.
  • Heat soup over moderate heat until just heated through.
  • Note: You can easily alter the proportions of stock, water and cream to taste.

ROASTED CAULIFLOWER SOUP



Roasted Cauliflower Soup image

Categories     Soup/Stew     Dairy     Garlic     Herb     Vegetable     Winter     Gourmet

Yield Makes 10 cups

Number Of Ingredients 9

2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
2 cups heavy cream

Steps:

  • Preheat oven to 425°F.
  • Cut cauliflower into 1-inch flowerets (about 10 cups). In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
  • In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.

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