All the roasted veg in this soup create a deep and delicious flavor only to be topped off with a little butter and cream! You will dream about this soup!
Ingredients
2 head 2 Cauliflower, cut into florets
1 1 Large onion, chopped
1 head 1 Garlic, top cut off
2 tbsp 2 Olive oil
6 cups 6 Broth, any (I use chicken)
1/2 cup 1/2 Heavy cream
2 tbsp 2 Butter
Salt & pepper to taste
Directions
- Heat oven to 425°. Put cauliflower and onions on sheet pan and toss with oil. salt and pepper. Put garlic on sheet pan as well with a little oil on top. Roast on oven 20 – 30 minutes until golden, stirring halfway in between.
- In a pot, bring 4 cups broth to a boil with roasted veg. squeeze garlic out of paper into soup. Turn heat down, simmer 15 minutes.
- Add hot soup to blender carefully with 2 more cups of broth and blend until smooth. Return to pan. You can also use an immersion blender for this.
- Add cream, butter and salt and pepper to taste. Heat for a couple minutes longer.
Recipe Video
Notes
- Serve with croutons, cheese, sour cream or creme fraiche, fresh chives, fresh parsley, whatever fresh herb, cheese and cream you like!
