Roasted Cauliflower and Basil Soup
 
Ingredients
  • A 2 or 3 Lb Head of Cauliflower
  • ⅕ Cup Olive Oil
  • 3 QtS Chicken Stock
  • 1 Cup water
  • 1½ Cup Powdered Mashed Potatoes
  • 1 Cup Slurry
  • 2 Large Bunches of Fresh Basil, broken off stem
  • ¼ Heavy Cream
  • ½ Cup Asiago or Mozzarella cheese, shredded
  • Salt and Pepper
  • 2 Tbsp Granulated Garlic
  • 2 Tbsp Granulated Onion Powder
Instructions
  1. Start by chopping the cauliflower into ¼ inch 'slices'. Place them into a bowl.Give them a good rinse. Pre-heat your oven to 500 F.
  2. Pat your cauliflower dry and drain off any water. Pour over the olive oil and using your hands, gently coat each piece.
  3. 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.
  4. 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.
  5. 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.
  6. Using an immersion blender, break up the cauliflower into smoothness.
  7. 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.
  8. 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.
  9. Add in the remaining granulated garlic and onion. Salt and pepper to taste.
Recipe by Saved By Grace at https://savedbygraceblog.com/roasted-cauliflower-and-basil-soup/