I love that fall is the time when I get in the mood to make warm, comforting foods. One of my favorites to make is homemade soups and every Autumn, I get inspired to create new flavors, especially when I go to the local Farmer’s Market and see what the offerings are of the season. Savory dishes bring out the season like no other and when I think of savory, I think of the delicious mix of basil and garlic, with a splash of olive oil. I happen to also love cauliflower due to it’s easy adaptability to just about anything from pizza crust to mashed ‘potatoes’.
I decided to mix my favorite things from this season into a wonderful and flavorful soup that is so easy anyone can make it. Your family will think they are being treated to some gourmet fare. It’s also fairly low cost to make. I made this for around $10 and it made 6 quarts so I will have plenty to freeze for later nights when I am simply too busy to cook from scratch. That is, if it lasts that long.
One quick note: It is extremely important to roast the cauliflower for this recipe to taste right. Roasting it allows you to caramelize the cauliflower and bring out the smokey flavor that this soup needs to give it true depth. It only takes 15-20 minutes and it’s so worth it! Besides, doesn’t it look absolutely delicious? It smells just as good, too, I promise!
Roasted Cauliflower Soup
I recommend getting your produce as local as possible as this soup tastes best with the freshest ingredients and if you still have farmer’s markets in your area, this is the cheapest route, usually! It also tastes amazing served with warm rolls from the oven. You can also top it with freshly shaved Parmesan or like pictured, some sour cream.
This recipe calls for a slurry. If you are unfamiliar with what that is, it is simply about 1 tbsp of cornstarch mixed with about a cup of water. It thickens soups well with a lower fat content than a roux made from flour would.
- A 2 or 3 Lb Head of Cauliflower
- 1/5 Cup Olive Oil
- 3 QtS Chicken Stock
- 1 Cup water
- 1 1/2 Cup Powdered Mashed Potatoes
- 1 Cup Slurry
- 2 Large Bunches of Fresh Basil, broken off stem
- 1/4 Heavy Cream
- 1/2 Cup Asiago or Mozzarella cheese, shredded
- Salt and Pepper
- 2 Tbsp Granulated Garlic
- 2 Tbsp Granulated Onion Powder
- Start by chopping the cauliflower into 1/4 inch ‘slices’. Place them into a bowl.Give them a good rinse. Pre-heat your oven to 500 F.
- Pat your cauliflower dry and drain off any water. Pour over the olive oil and using your hands, gently coat each piece.
- One a non-stick cookie sheet or jelly roll pan, make a single layer of the cauliflower. Sprinkle 1 tbsp of granulated garlic over the top in a nice even layer and then do the same with 1 Tbsp of granulated onion. Salt and pepper them lightly.
- Bake for 10-15 minutes and then the pieces over. Bake for 5-10 more minutes. They are done when you see them dark brown in parts.
- Start your 6 qt pot on medium heat with the chicken stock. Add your water. Allow to come to a simmer and then add in your cauliflower. Cook for about 5 minutes on a simmer.
- Using an immersion blender, break up the cauliflower into smoothness.
- Add in your potatoes and give it a good whisk. Your soup should be starting to thicken a bit, now. Add in the slurry, slowly. Start with half the amount and and stir. If you desire more thickness, add more.
- Add in the basil and again, using the immersion blender, break up the basil. You should have a smooth soup with no large chunks. Slowly add the heavy cream with a whisk. Add in the cheese. Mix well.
- Add in the remaining granulated garlic and onion. Salt and pepper to taste.