Cream of Roasted Cauliflower Soup

Cream of Roasted Cauliflower Soup. A luxurious blend of fresh organic vegetables and cream in a most rustic and comforting dish of Fall flavors.

Song of the day: “The Look of Love” by ABC.

Cream of Roasted Cauliflower Soup takes soup making up a few flavor notches. It is quick and so simple. A dish that is both rich and rustic, creamy and textured all in one. Great for lunch or even those chilly fall evenings.

I have been in soup making mode as of late and with the abundance of Fall organic produce, my creativity has flourished. Our kitchen has been blessed with the aroma of mirepoix and the richness of creamy soups.

What’s in season?

Going through the markets you can tell that our local farmers have been busy picking the crops. Carrots, beets, onions of all kinds, cabbage, kale, and so much more filling their stands for people to buy. What caught my eye was cauliflower, however, this was not your usual cream colored one. It was orange!

What do I have planned for this cauliflower you ask?

My first thought is to roast the cauliflower in a nice hot oven. I want to really flavor it up. A drizzle of olive oil and a sprinkling of spices and its ready to get caramelized and delicious, however, I am not going to stop there. In my mind, I am thinking soup. A perfect dish to warm the cockles of anyone’s heart. If I can succeed in doing that, then my motivation for cooking is complete!

Take a look below and see how beautiful the cauliflower is all crisp on top and those spices and olive oil infused with the cauliflower’s rich natural flavor.

Out of the oven, it comes!

It is too bad that there is not virtual smell because this cauliflower has such a wonderful aroma that I want to eat it just like this!

One of the best purchases Nicoletta and I made was this heavy cast pot. It makes soup making a really easy and consistent process. For me, soups are easy. I love making them and usually in just a short time we are feasting at the table on a flavorful rich aromatic soup.

Tips to fast soup making:

1. Have a good supply of soup stock jarred and in your fridge ready to use.
2. Another good idea is to chop up your onion, carrots, and celery and freeze it in an air sealed bag. Today I have used fresh.
3. Roasting your star vegetable creates a wonderful heightened flavor profile and cuts the total time substantially.

You may be tired of hearing this, but I absolutely love the smell of soup base (mirepoix) sauteing in the pot. Brings back so many memories of my childhood, being awakened by the simmering soup on Sunday mornings. Today’s special is Cream of Roasted Cauliflower Soup.

Steps to making this delicious soup:

• Roast cauliflower in the oven after it has been flavored with olive oil, salt, pepper, onion powder, paprika, dried basil, marjoram, thyme.
• In a heavy soup pot saute onions, garlic, celery, carrots, leeks, potatoes, fresh basil, and chopped parsley.
• Add in the cauliflower florets, and pour in vegetable stock.
• Let simmer for a time, then add cream.
• Taste for seasoning and add if needed.
• Puree partially with a hand blender, leaving some chunky cauliflower for texture.

That’s it, not really that hard!

Nothing like a warm bowl of this Cream of Roasted Cauliflower Soup!

Here in western Canada we can get some cool temperatures, and comes Fall you can start to smell the aromas of soups in the air. I especially love watching people wrap their hands around a bowl of warm soup and seeing that look of comfort. Then the first spoonful and you see that glorious look of love on their face. This is “food love”.

Lunch is ready “Come and get it!”

I love the aroma. You can smell all those spices and that earthy richness of the cauliflower. My first spoonful has my taste buds buzzing.

The paprika, thyme, basil all play delightfully with the creamy luxurious broth. There are these small chunks of the cauliflower that just burst with flavor. I can taste that caramelized spiced surface of this vegetable and it adds such a nice contrast to the cream. The leeks, potato, carrots, and celery are the perfect foundation for this soup. They add a luxury to the mix, and those bits of red chili add just enough spice to keep things interesting!

Final notes:

Fall is in the air, the leaves are crisp under our footsteps. Our breath is more visible as we sigh and that fog that appears and disappears is magical. This is a rest for nature and a time for us to settle in our homes and create beautiful heartfelt warm and comforting dishes.

The harvest this year has been bountiful and beautiful. Let’s celebrate and sit at the table. There is Cream of Roasted Cauliflower Soup on the stove. Grab a bowl and spoon and let’s eat! Most of all ………….

Enjoy!

Song of the day: “The Look of Love” by ABC.

Cream of Roasted Cauliflower Soup

★★★★★

5 from 1 reviews

• Author: Loreto
• Prep Time: 15 minutes
• Cook Time: 35 minutes plus 35 minutes for cauliflower
• Total Time: 1 hour 25 minutes
• Yield: serves 6
• Category: Vegetarian
• Method: Stove top
• Cuisine: Fusion

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Description

Cream of Roasted Cauliflower Soup takes soup making up a few flavor notches. It is quick and so simple. A dish that is both rich and rustic, creamy and textured all in one. Great for lunch or even those chilly fall evenings.

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Ingredients

Roasted Cauliflower:

• 2 Tbsp e.v.o. oil
• 1 medium head of orange colored cauliflower
• 1/2 tsp onion powder
• 1/2 tsp paprika
• Pinch of dried thyme
• sprinkling of dried  basil
• A dusting of dried marjoram
• Sprinkling of crushed sea salt
• Crackle of fresh black pepper

Soup:

• 2-3 Tbsp e.v.o. oil
• 2 cloves garlic crushed
• 1 garlic scape chopped
• 3 small walla onions chopped
• 1 medium leek chopped
• 3 small potatoes diced
• 2 celery stalks including leafy tops chopped
• 6 medium carrots diced
• 4-5 fresh basil leaves
• 2 dried bay leaves
• Pinch of dried red chilis
• salt and pepper to taste
• 1 Tbsp chopped fresh parsley
• 4 cups vegetable stock
• 125 ml cream

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Instructions

Roasted Cauliflower:

1. Pre-heat oven to 375° F.
2. Wash cauliflower and pat dry, then drizzle olive oil over top.
3. Sprinkle thyme, basil, marjoram, paprika, salt and pepper on top. Put in oven and bake for 35 minutes.
4. Take out of the oven let cool and then cut florets off center stock. Place in a bowl and set aside.

Soup:

1. In a large heavy pot drizzle in olive oil and bring to a medium heat.
2. Toss in garlic, bay leaves, basil, red chili flakes and saute briefly.
3. Throw in carrots, celery, onions, leek, potato. Stir and saute till onions and leeks soften, about 5 minutes.
4. Season with sea salt and cracked black pepper.
5. Add in roasted cauliflower and stir again, cook for about 2 minutes.
6. Pour in vegetable stock and with a wooden spoon stir making sure to loosen those nice caramelized bits from the bottom of the pot. Turn heat to a low simmer and cook for 25 minutes.
7. Pour in cream and stir till it is well incorporated. Taste for seasoning and add if needed.
8. Take a hand blender and puree mixture leaving the consistency a bit chunky.
9. Ready to serve.

Enjoy!

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Notes

1. To save time you can have carrots, celery, and onions already chopped and frozen in an airtight bag.
2. Making stock ahead of time and jarring and placing it in the fridge for later use is a great way to save time also.
3. If you do not have a heavy cast pot use what you have just watch to make sure the veggies don’t stick to the bottom. Also adjust your heat accordingly.