Gourmet's Roasted Cauliflower Soup
Added January 08, 2003 | Recipe #50367
Total Time:
Prep Time:
Cook Time:
1 hrs 5 mins
20 mins
45 mins
adopted 9/15 by me. This recipe is from Gourmet issue December 1997. I finally traced it down.
Directions:
1
Preheat oven to 425°F.
2
Cut cauliflower into 1-inch flowerets (about 10 cups).
3
In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
4
Turn frequently and remove any of the garlic and shallots if they are done soone.
5
In a 4-quart pot simmer stock/broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
6
Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.
7
Return soup to pot and stir in cream and salt and pepper to taste.
8
Heat soup over moderate heat until just heated through.
9
Note: You can easily alter the proportions of stock, water and cream to taste.
Ratings & Reviews:
This was a super simple soup to prepare, smelled amazing while cooking, and tasted great! I did add about 1/2 cup cheese at the end, onion instead of shallot, and homo milk instead of cream (1.5 cups). Parmesan would be nice in it too I think.
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Delicious! The roasted vegetables; especially garlic put this over the top! I prepared it as written, then served with shaved aged cheddar cheese for those that expected the cheese!
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Roasting the cauliflower with garlic and onion gave this soup fantastic flavour. I substituted onion for the shallots because that is what I had and used milk instead of cream to reduce the fat. Served with crusty buns on a cool spring day. DH and I both loved it. Definitely a repeat!
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Nutritional Facts for Gourmet's Roasted Cauliflower Soup
Serving Size: 1 (2686 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value
Calories 247.7
Calories from Fat 193
78%
Total Fat 21.5 g
33%
Saturated Fat 11.6 g
58%
Cholesterol 67.3 mg
22%
Sodium 157.7 mg
6%
Total Carbohydrate 10.7 g
3%
Dietary Fiber 2.3 g
9%
Sugars 3.4 g
13%
Protein 5.2 g
10%
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