Creamy Roasted Cauliflower Soup Recipe

 Entry #3182, January 9, 2014

On cold winter days, there’s nothing more satisfying than a bowl of hot soup to warm you up inside and out. This creamy cauliflower soup recipe has all the flavor of a hearty baked potato stew with only a fraction of the guilt. It’s so decadently cheesy that your family won’t even be able to tell the difference. They’ll be begging you to make this dish every week. Let us know how you like this Creamy Roasted Cauliflower Soup Recipe.

 Creamy Roasted Cauliflower Soup

Creamy Cauliflower Soup Recipe

Image Via: Tasty Kitchen

Ingredients:

1 large head of cauliflower

1 medium onion

3 celery stalks

1 medium carrot

1 tablespoon garlic

1 quart low-sodium chicken broth

1/2 cup milk or cream

1 teaspoon dried thyme

1 cup shredded cheddar cheese, divided

4 scallions, for garnish

6 slices bacon, for garnish

Salt and pepper to taste

Roasted cauliflower soup

Image Via: Flickr

Procedure:

1. Prep your vegetables. Mince the garlic, if needed. Finely slice the onion. Chop the carrots, celery, and cauliflower into large bite-sized pieces.
2. Heat a few tablespoons of oil in the bottom of a dutch oven or large stock pot. Sauté the onion and garlic together for about two minutes or until the garlic becomes fragrant. Add in the carrots and celery and continue to cook until they start to get soft.
3. Add in the cauliflower and thyme. (For a deeper flavor you can roast cut up cauliflower in the oven on 400 degrees for 30-35 minutes until light brown.) Cover everything with the chicken broth and bring it to a boil.
4. Allow the cauliflower to boil for 15-20 minutes or until the florets become fork tender.
5. While the cauliflower cooks, fry the bacon slices in a skillet. When it’s done, transfer the bacon onto a few paper towels to drain. Allow it to cool completely before chopping it into small chunks and setting it aside for later.
6. Once the cauliflower is cooked, shut off the burner. Allow the soup to sit until it is cool enough to handle. Then, working in batches in a blender or using an immersion blender, puree the soup until everything is of uniform texture.
7. Return the soup to medium heat. Stir in the cream and 3/4 a cup of the cheddar cheese. Cook until the cheese is melted and the soup is heated through. Season with salt and pepper to taste. (Note: If you feel the soup is too thin, you can add in some flour, a tablespoon at a time, until your desired thickness is achieved.
8. Serve the soup warm, garnished with the bacon, chives, and remaining cheddar cheese.

One of the highlights of this recipe is that the cauliflower makes for an extremely versatile soup base. Swap out the baked potato ingredients for roasted red pepper and goat cheese one week. Opt for mushrooms and rosemary the next. Whatever the flavorings, this creamy cauliflower soup recipe is a tasty way to ensure that your family feels indulged while still eating their veggies.   

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