Last week I made roasted cauliflower to go with our dinner. Because it was such a large head of cauliflower, I had a ton leftover. Instead of eating it again the next night, I decided to turn it into a soup that I enjoyed for 4 days.
This soup was just a touch sweet, creamy, and definitely hearty and filling. And what a great way to use leftover roasted veggies. I'll be trying this out with other leftovers in the future!
I made this up as I went along, making decisions based on taste. The ingredients and directions below include the step for roasting the cauliflower.
- 1 head of cauliflower, chopped into florets
- 3-4 cloves of garlic, pressed
- Approximately 3 tbsp olive oil for the cauliflower; 1 tbsp for the soup
- 1 large yellow or white onion
- A few pinches of dried thyme
- 3-4 c chicken or vegetable broth (depending on how much cauliflower you have)
- 1/2-1 c light cream
- Salt and pepper to taste
- Toss cauliflower with the garlic and olive oil and lay in a single layer in a large baking dish or cookie sheet with deep edges. Roast on 400 degrees for 20-25 minutes or until tender.
- Heat 1 tbs olive oil in a large soup pot over medium heat. Add onions and stir until they turn a rich brown color - about 20 minutes - seasoning with the thyme near the end. You want them to caramelize, not fry or burn, so keep your heat low.
- Add the cauliflower, then add the broth so it just covers the cauliflower. Stir, and bring to a simmer for 10 minutes.
- Remove from the heat and puree with a handheld immersion blender; or transfer to a blender and puree in batches.
- Return to the heat, add the cream and salt & pepper to taste. Let simmer until warmed through.