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Roasted Cauliflower Soup
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Recipe - Welcome
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Roasted Cauliflower Soup
Prep Time50 Minutes
0
Cook Time10 Minutes
Ingredients
1 head cauliflower
2 shallots, peeled and quartered
6 cloves garlic, unpeeled
3 Tbs extra virgin olive oil, plus more for serving
4 cups vegetable broth or chicken broth
1 tsp salt
1/2 tsp black pepper
1/2 cup heavy cream or half-and-half
Directions
  1. Preheat oven to 400° F. Break apart the cauliflower into florets. In an even layer, spread the cauliflower onto a baking sheet.
  2. Add the shallots and garlic. Toss with the olive oil, and roast for 30 minutes.
  3. Add the cauliflower and the shallots to a large pot.
  4. Then, squeeze the garlic out of their peels. Set aside a few pieces of roasted cauliflower to use as garnish.
  5. Add the broth, salt and pepper.
  6. Bring to a simmer. Cook for 10 minutes.
  7. Transfer in small batches to a blender (or use an immersion blender) to puree until smooth. Blend in the cream, and taste for seasoning. Adjust seasoning, if necessary.
  8. Garnish with pieces of roasted cauliflower and a drizzle of olive oil.
50 minutes
Prep Time
10 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
1 head cauliflower
Not Available
2 shallots, peeled and quartered
Not Available
6 cloves garlic, unpeeled
Not Available
3 Tbs extra virgin olive oil, plus more for serving
an image
Brookshire's Extra Virgin Olive Oil - 17 Each
$5.78$0.34 each
4 cups vegetable broth or chicken broth
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Swanson Vegetable Broth - 32 Ounce
$2.78$0.09/oz
1 tsp salt
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Brookshire's Table Salt - 26 Ounce
$0.68$0.03/oz
1/2 tsp black pepper
Not Available
1/2 cup heavy cream or half-and-half
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Brookshire's Whipping Cream, Heavy - 1 Quart
$5.98$5.98/qt

Directions

  1. Preheat oven to 400° F. Break apart the cauliflower into florets. In an even layer, spread the cauliflower onto a baking sheet.
  2. Add the shallots and garlic. Toss with the olive oil, and roast for 30 minutes.
  3. Add the cauliflower and the shallots to a large pot.
  4. Then, squeeze the garlic out of their peels. Set aside a few pieces of roasted cauliflower to use as garnish.
  5. Add the broth, salt and pepper.
  6. Bring to a simmer. Cook for 10 minutes.
  7. Transfer in small batches to a blender (or use an immersion blender) to puree until smooth. Blend in the cream, and taste for seasoning. Adjust seasoning, if necessary.
  8. Garnish with pieces of roasted cauliflower and a drizzle of olive oil.