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Ingredients
- 1 head of cauliflower, cut into florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup milk (or cream, or non-dairy alternative)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Optional garnishes: fresh parsley, croutons, a drizzle of olive oil or cream
Steps
- 1**Roast the Cauliflower:** Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
- 2**Sauté Aromatics:** While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3**Combine and Simmer:** Add the roasted cauliflower florets and the vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
- 4**Blend the Soup:** Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Be cautious when blending hot liquids.
- 5**Add Creaminess:** Return the blended soup to the pot (if using a standard blender). Stir in the milk (or cream/alternative) and heat gently. Do not boil after adding the milk.
- 6**Season and Serve:** Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with your favorite toppings.
Roasted Cauliflower Blended Soup
This recipe is designed to be flexible and use ingredients you might already have in your refrigerator. The star is roasted cauliflower, which brings a deep, nutty flavor and creamy texture to the soup.
Fridge Chef Tips:
- Vegetable Scraps: Use leftover vegetable scraps (like carrot peels or celery ends) to make your own broth for extra flavor and waste reduction.
- Herb Stems: Don't discard herb stems! They can add flavor to broths or be finely chopped and added to the soup.
- Spice it Up: Add a pinch of red pepper flakes or a dash of curry powder for a different flavor profile.
- Leftover Veggies: Feel free to add other leftover roasted vegetables like carrots or sweet potatoes to the soup before blending.
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