I’m hosting my annual soup swap today and I wanted to share the soup that I’ll be swapping: creamy, rich roasted cauliflower soup.
This creamy soup is a family favorite. We eat it a couple of times a month! It’s quick to make and it’s delicious … the roasting of the cauliflower lends a wintry flavor.
2 tablespoons olive oil
1 onion, chopped
1 cauliflower, broken into pieces
3 cups chicken stock
1 cup cream
salt and pepper
Preheat oven to 400 degrees. Place onion and cauliflower on a large baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast until golden.
Place the cauliflower and onions in a large pot. Add the chicken stock and bring to a boil.
Let boil for 5 minutes. Add the cream and season with salt and pepper.
Puree with an immersion blender and serve with a light drizzle of olive oil and pepper.