This cream of roasted cauliflower & cheese soup came about because I had a couple of heads that needed to be used. Since we don’t often, and very sadly, get large heads of cauliflower these days, I used two medium ones to make a big pot of soup. Unless you are ordering from a farm producer, the supermarket cauliflower tends to be on the very measly and expensive side of the spectrum.
The high demand from the low-carb diet brigade. I long for the days of buying large unpackaged heads of cauliflower from my grocery store, but they seem to be over. Where can I buy them out of the disastrous Styrofoam and plastic packaging I do. The total weight of the cauliflower I used for this soup was around 1.2k after the leaves were trimmed off.
I decided to roast the cauliflower before to intensify the flavour as I did with my best-ever butternut soup recipe, but you can totally skip this step and add the raw chopped-up cauliflower to the pot when you add the stock and the milk. Just cook it for about 20 minutes longer. When you are pureeing the soup with your stick blender or food processor, add a little extra milk if you want to thin it down. This recipe makes quite a thick soup and a swirl of cream at the end finishes it off. I also reserved a few of small pieces of roasted cauliflower to top the soup and to add texture. I sprinkled these on the soup along with chopped fresh parsley, roasted cashew nuts and finely grated Gruyere.
What toppings can you add to your cauliflower soup?
You can really go mad here with toppings and since cauliflower is quite a neutral-tasting soup, flavourful bits really make it pop.
I added Gruyere cheese which I finely grated and stirred through the soup and as well as sprinkled over the top, but you could just as easily replace it with Parmesan, Pecorino or an aged sharp Cheddar. Blue cheese would also work brilliantly.
You could also add the cheese to a crouton/slice of toasted bread and float that on top like French onion soup. Or make your own croutons from bread by tossing them in the oven with olive oil and seasoning.
Chorizo sausage would also be lovely. Pan-fry chopped-up pieces and use the rendered oil to drizzle over.
Fry sage in sizzling butter until crisp and scatter these on top. I feel you can never get enough crispy fried sage leaves.
I love crunchy bits for texture so any roasted nut or seed would be lovely as well and dukkah.
A few other delicious soup recipes:
French onion soup
Split pea and ham hock soup
Creamy roasted tomato soup
& cauliflower recipes:
How to make the best whole roast cauliflower in the world (video)
Creamy oven risotto with roasted cauliflower and sage
Yotam Ottolenghi’s cauliflower cake
Recipe – Makes one large pot of soup which will serve 6 people
Cream of roasted cauliflower & cheese soup
A delicious cream of roasted cauliflower to cosy up to in winter.
Print Recipe
Ingredients
2 small-medium heads of cauliflower weighing 1.2kgs after the leaves are trimmed off
About 3 – 4 Tbsp olive oil
Salt & Pepper
A few thyme stalksoptional and if you have
30gms buttera big knob or 3 Tbsp olive oil
1large onionchopped
1large leekwashed and chopped (optional)
1celery stalkchopped
3garlic cloves chopped
3bay leaves
1-litre vegetable stock
250ml/ 1 cup milk
50– 80gms Gruyere cheesefinely grated (as much as you like)
125ml/ half a cup cream
Chopped parsley to topabout 1 Tbsp
Chopped roasted cashewsoptional
Instructions
Preheat the oven to 200C / F and was and trim the cauliflower of the outer leaves. Cut it into medium-sized pieces including the stalk. Toss in olive oil to lightly coat, season with salt and pepper and spread out on a large baking tray. Scatter over the thyme stalks if you are using these. Roast with for about 30 minutes until just cooked through and starting to take on colour.
While the cauliflower is roasting, heat the butter in a large pot and sweat the onions, leek and celery for about 5 minutes until soft, add the garlic and bay and cook for a further minute. If the cauliflower is not yet ready, turn off the heat.
When the cauliflower is roasted, remove from the oven and take out a few of the smaller pieces if you want to use these to top the soup (optional). Keep these warm in the turned-off oven. Add the rest of the roasted cauliflower to the pot with the stock and milk and bring to the boil. Then turn this down to low heat and allow this to simmer for 25 minutes.
When the soup is cooked, remove the bay leaves and either blend with a metal stick blender (heat-proof) straight away, or allow to cool slightly and process in a food processor until smooth. Reheat if necessary. Add the cream or additional milk if you want to thin it down. Dish up and stir through the grated cheese into each bowl. Top with the toppings of your choice and additional cheese.
Bland cauliflower soup is a result of a lack of seasoning. Here's how to ensure every bowl is packed with flavor. Season twice with salt and pepper: You'll start by seasoning the cauliflower florets with salt and pepper before roasting.
How long can you keep cauliflower soup in the fridge? This Cauliflower Soup will last about 4-5 days in the refrigerator. As always, use common sense and if it doesn't smell right, then throw it out.
This process – which should last 10-20 minutes - destroys several microbes and large parasites. As cauliflower is highly susceptible to microbial attacks, it should be washed once again. This time, boil some water and put the cauliflower florets in it. Keep for five minutes and remove from the hot water.
**Herbs and Spices:** Use a variety of herbs and spices such as thyme, rosemary, oregano, bay leaves, cumin, coriander, or smoked paprika to enhance the taste. 3. **Broth or Stock:** Choose a flavorful broth or stock as the soup base. Vegetable, mushroom, or a combination of vegetable and chicken broth can add depth.
There are two really simple techniques that bring out the best in cauliflower: grilling and pickling. Dumping cauliflower florets in a mixture of salt and lemon juice for 45 minutes to an hour turns them into spiky little flavor bombs, delivering high-pitched squeaks in salads, sandwiches or the stew recipe here.
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
New Orleans offers the most distinctive collection of soups anywhere in the nation. The vast spectrum of gumbo alone makes our soup selection utterly unique. Add turtle soup, artichoke and oyster soup, crawfish bisque and crab-and-corn soup – all indigenous dishes – and we have a lot going on in the bowl.
Initially, Pickowicz posted an Instagram story inquiring if any of her followers also had a "mother soup," which she noted as something that "she had been continuously cooking and feeding with new ingredients." Her original "soup mother" IG story defines a soup mother process as such: "I eat all my soup except for 10% ...
The use of stock makes it a velouté; the addition of cream and an egg-yolk makes it a crème. It is named for Madame du Barry, mistress of King Louis XV of France.
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.
According to the FDA Food Code, all perishable foods that are opened or prepared should be thrown out after 7 days, maximum. No leftovers should survive in your fridge for longer than that. Some foods should be even be thrown away before the 7 day mark.
While non-dairy milks like coconut milk hold up a little better, soups that are frozen with it still won't be the same when defrosted either. Follow this tip: Hold back any dairy or non-dairy milk or cream if freezing a soup that calls for it.
Remove the cauliflower stalks and cut them into small pieces. Heat the butter and milk in a pan and stew the cauliflower in it until softened. Add the cream and return to a high temperature. Immediately strain and liquidise the cauliflower then season and pass through a fine chinois.
Potatoes naturally thicken this pureed vegetable soup and give it an ultra creamy texture. If you accidentally added too much water to your soup, you can thicken it back up with a cornstarch slurry.
As per experts, the head of cauliflower is full of crevices that make it susceptible to collecting insects, bacteria, and dirt; hence, cleaning it before consumption is necessary.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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