Cauliflower Soup

Roasted Cauliflower Soup has a nutty flavor and lots of good nutrition. Use cheddar or parmesan cheese, or a combination of your favorite cheeses. This soup recipe includes a number of optional ingredients, but the toasted pine nuts are highly recommended to give the soup texture as well as nutty flavor. If you love Butternut Squash, try our Cauliflower Squash Soup . . .
Roasted Cauliflower Florets

1 large head of cauliflower

tin of beef or veggie broth

1/4 cup flour

pine nuts, toasted

Grated cheese (mozzarella, parmesan, cheddar)

1-2 large potatoes or yams, cubed (or squash)

1 clove garlic, roasted

1 red bell pepper, roasted, skinned & chopped

diced ham or smoked chicken, optional

salt & pepper to taste

Assemble the first four ingredients, others optional. Rinse & separate cauliflower florets; dry, then place on cookie sheet in 300° F oven, turning occasionally until the florets are browned on all sides. Place cauliflower and potatoes or squash in large Dutch oven or other stock pot with plenty of water to cover; stir in flour and simmer for 2-3 hours until the cauliflower is very soft.

While the cauliflower is simmering, prepare other ingredients.

Roast the optional bell pepper in the oven until blackened on all sides, turning as necessary. Place the pepper in a deep bowl and cover with a plate until cooled; then, remove the skin and seeds, being careful to drain the juice to add to the soup base. Toast the pine nuts in a pan or baking sheet in the oven at 300° F, stirring frequently to avoid burning. Roast garlic in the oven until soft and slightly browned inside. Once the cauliflower is thoroughly cooked, puré using a hand blender to achieve a smooth texture.

Add the other prepared ingredients and stir, simmering, for another half hour.

Serve with crusty rolls and butter, cheese biscuits, white wine, or beer.

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