Monday, November 03, 2014

Roasted Cauliflower Soup


Carlos is not a fan of cauliflower and I hardly buy any of it but when I saw them on sale for $0.99 each, I just have to buy a couple of it. I roasted some and used the rest to make this soup. The weather here is getting much cooler so it is always nice to have some warm soup with crusty sour dough bread in the evening. I like my soup to be light and not too creamy so I make a slightly healthier version with more chicken stock and less dairy. Well, is not completely healthy as I add some bacon for the topping :)



Ingredients:

1 head of cauliflower
1 large onion – finely diced
2 cloves garlic – finely chopped
3 pieces bacon 4 cups low sodium chicken stock
1 cups milk
½ cup heavy cream
1 tbsp flour
1 bay leaf
Salt and pepper to taste
A few roasted cauliflower florets for garnish


1. Preheat oven to 400 degree F. Wash and cut cauliflower into small flowerets. Put it into mixing bowl, drizzle in some olive oil, add in salt and pepper. Give it a few toss and put it into the baking pan. Roast it in the oven for 30-35 minutes or until lightly brown.


2. In a heavy bottom pot, brown the bacon over medium heat. Transfer the bacon to a paper towel to drain the oil. Remove all the drippings from the pot.
3. Add in 1 tbsp of olive oil to the same pot, sauté the onions and garlic until tender and translucent. Sprinkle in the flour, stir it for 1 minute. Add in the chicken stock, bay leaf and roasted cauliflower. Bring it up to boil, turn down the heat to medium low and let it simmer until cauliflower is very tender.
4. Discard the bay leaf; transfer the cauliflower mixture into a blender. Puree the soup in batches until smooth (please be careful as it is very hot)
5. Return the blended mixture into the same pot; add in the milk, cream, salt and pepper. Heat up the soup over medium low heat until it comes up to a slow boil. Check seasonings and if the soup is too thick you can add some chicken stock or water to it. Turn off the heat.
6. Serve the soup warm with some chopped bacon and cauliflower florets.

7 comments:

DZ said...

Gosh... What a treat especially for Malaysia too as it's raining almost every evening. I would replace milk with skim and omit the cream and add a triangle (or two) of the Laughing Cow Extra Light cream cheese instead and of course no bacon. Thanks for the yummy idea ! Love DZ

Mel said...

Wow....green cauliflower. This soup sounds like a comfort food especially if the weather getting cooler.

Phong Hong said...

Hi Gertrude! This soup is very tasty as roasting brings out the good flavours of cauliflower. It's quite hard to get nice cauliflower here. By the time I see them at the supermarket, they already have black spots :(

Shereen said...

I make this soup more often than I make pumpkin soup as we can get very cheap cauliflower when it is in season. I never have a fixed recipe for cauliflower soup though so I will try yours the next time I'm making the soup again. Thanks for sharing.

Ritu Ahuja said...

It looks great. We have a season of cauliflower here. I am gonna make it. :)

mui mui said...

Hi Gertrude,
How are you? My youngest love cauliflower.
I will sure cook this for him. Between can I use whip cream instead of heavy cream?
Thanks for sharing this lovely soup.
mui

ICook4Fun said...

DZ, ya your guys are very lucky. Here hardly any rain :(

Mel, Yes it is :)

Phong Hong, I thought there are plenty of cauliflower in Malaysia. Not so?

Shereen, I like this soup too. It has more body to it compare to pumpkin soup.

Ritu, thanks for you comment.

Mui Mui, I am doing well. How about you? yes you can use whip cream. Hope your son like the soup :)