Gourmet's Roasted Cauliflower Soup

Total Time
1hr 5mins
Prep 20 mins
Cook 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.
Most Helpful

Delicious! I changed it up a bit... used home grown onions instead of shallots and half the cream. Added about a tablespoon and a half of Worcester and a 1/2 cup of white wine. Served with some crusty bread and parmesan cheese on top! Even the boyfriend (who kept saying "but I don't like cauliflower") ate his whole bowl!

swingin4a10 May 27, 2012

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.

mommymakeit4u January 30, 2012

This was fantastic! I halved the recipe but used 6 cloves of garlic and no shallots. I used homemade chicken stock and it was delicious. I did add a dash of worchestershire sauce and a dash of nutmeg at the end when I added 1 cup of whole milk. I really liked the roasted cauliflower flavour. No cheese needed in this soup! Will make this again and again.

danlynclark April 24, 2008