Autumn equals soups. Since I just posted about the joys of roasted cauliflower, the next thing to do is make a soup out of it. I like this recipe because it is healthy and relatively easy to make, and most importantly, delicious. It pairs well with a crusty loaf of bread and a salad. Note that when blending the soup in the final step you can opt to completely puree or leave a bit more texture. Recipe is adapted from America’s Test Kitchen Healthy Family Cookbook.
Ingredients
- 1 head of cauliflower, cut into bite-sized florets
- 1 onion, halved and sliced 1/2 inch think
- Olive oil
- Salt and pepper
- 3 garlic cloves, minced
- 1/4 cup dry white wine
- 3 1/2 cups chicken broth
- 1 bay leaf
- 1/2 cup half and half
Directions
- Preheat oven to 450 degrees. Toss the cauliflower and onion with olive oil, salt, and pepper. Spread out on a rimmed baking sheet in a single layer. Roast, stirring occasionally, for about 30-40 minutes until vegetables are browned and softened.
- Heat a little olive oil in a large Dutch oven over medium heat until shimmering. Add the roasted vegetables and cook until cauliflower starts to fall apart, about 3-5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in the wine, scraping up any brown bits, and simmer until nearly evaporated, about 1 minute. Stir in the broth and bay leaf and bring to a simmer. Cover, reduce heat to medium-low, and cook until broth is flavorful, about 5-10 minutes.
- Discard the bay leaf. Puree the soup using an immersion blender (or in a regular blender in batches until smooth, then return to the pot). Stir in the half and half and cook gently over medium-low heat until the soup is hot, about 3-5 minutes. Season with salt and pepper to taste. Serve and enjoy. Optional: could top with parmesan or chopped fresh herbs such as chives.
CucinaCollora 