Roasted Cauliflower Soup is exactly what you need the day after the Super Bowl!
After my recent blog posts about not creating recipes, I went and proved myself wrong. I didn't follow a recipe for this soup, so you could say I created it. It's really very easy, and you can swap out the cauliflower for your favorite vegetable.
Roasted Cauliflower Soup
2 entree servings or 4 side servings
- 1 head of cauliflower
- 2 Tbsp olive oil
- salt & pepper
- 1 onion, diced
- 2 cups of water
- 1 vegetable bouillon cube
- 1/4 cup whole milk or cream
- 1/4 cup Parmesan cheese
Preheat your oven to 400 degrees. Prepare the cauliflower by removing the florets from the stem, tossing the stalk and leaves away. Place the florets on a baking pan and toss, with your hands, with olive oil and salt and pepper. Bake for about 20 minutes. You can give the pan a shake half way through and check on them.
While the cauliflower florets are roasting, heat a medium sized saucepan (I used my 2 quart pot) on the stove top to medium. Add about 1 tsp olive oil to the pot, the onion, and a dash of salt and pepper. Cook for about five minutes. You could take this off the heat so you don't overcook the onions while you're waiting for the cauliflower to finish. Add the cauliflower, water and bouillon cube to the pot. Bring it to a boil then lower the temperature to medium low.
At this point you can transfer the soup to your blender to blend or use an immersion blender like I did. Once it's all blended (transfer back to pan), add the cream and cheese and give it a stir. Serve immediately.
*you can substitute the cube and 2 cups of water for 2 cups of vegetable broth as well. I think the cubes are cheaper.