Roasted Cauliflower Soup with Homemade Croutons
By: Leah Rodrigues
Published: October 22, 2011

Cauliflower become absolutely delicious when roasted.  It becomes buttery and sweet and is just delicious when pureed into a soup.  Roasted cauliflower soup is a simple dish that can be made any night of the week.  The homemade croutons add a bit of crunch and texture.  Serve this soup with a winter green salad of kale and you are set for a comforting meal.
Roasted Cauliflower Soup with Homemade Croutons



INGREDIENTS FOR THE SOUP
2 heads cauliflower chopped into florets
4 cloves garlic roughly chopped
3 cups chicken stock
1/4 cup cream
1 tablespoon butter
sea salt
olive oil
flat leaf parsley roughly chopped
 
INGREDIENTS FOR THE CROUTONS
1/4 of a loaf of sour dough sliced length-wise lightly
small chunk of parmesan finely shaved on a microplane grater
black pepper
1 teaspoon butter
 








INSTRUCTIONS FOR SOUP
 


Preheat oven to 425º


   
Coat cauliflower and garlic in olive oil and roast on a baking sheet for about 20 minutes or until a nice golden brown. Turn once or twice to avoid burning


   
Add cauliflower mixture to a pot with chicken stock (or low sodium chicken/vegetable broth if using store bought) and butter and cook for another 20 minutes until very soft.


   
In a blender, puree cauliflower and some of cauliflower water and cream in batches until very smooth. You can adjust the amount of water to get your desired thickness.


   
When you are through, keep soup warm, while you make the croutons.


   
INSTRUCTIONS FOR CROUTONS


   
Butter bread, add fresh Parmigiano-Reggiano and pepper and add to the 425º oven


   
Bake until golden brown and crispy at the edges. About 7 minutes.


   
Cut into bite sized chunks.

INSTRUCTIONS FOR SOUP
 


Preheat oven to 425º


     
Coat cauliflower and garlic in olive oil and roast on a baking sheet for about 20 minutes or until a nice golden brown. Turn once or twice to avoid burning


     
Add cauliflower mixture to a pot with chicken stock (or low sodium chicken/vegetable broth if using store bought) and butter and cook for another 20 minutes until very soft.


     
In a blender, puree cauliflower and some of cauliflower water and cream in batches until very smooth. You can adjust the amount of water to get your desired thickness.


     
When you are through, keep soup warm, while you make the croutons.


     
INSTRUCTIONS FOR CROUTONS


     
Butter bread, add fresh Parmigiano-Reggiano and pepper and add to the 425º oven


     
Bake until golden brown and crispy at the edges. About 7 minutes.


     
Cut into bite sized chunks.

Comments:
Brenda
October 22, 2011

That looks so good.  Thank you Leah.  Love cauliflower any way and this looks like a snap to make.  Yum.