Roasted Cauliflower Soup | Recipes - FRESH by Brookshire's

Roasted Cauliflower Soup

Savor creamy Roasted Cauliflower Soup, where caramelized flavors meet velvety texture, garnished for gourmet delight.

Recipe - Welcome

Roasted Cauliflower Soup

Prep Time50 Minutes

Cook Time10 Minutes

Ingredients

1 head cauliflower

2 shallots, peeled and quartered

6 cloves garlic, unpeeled

3 Tbs extra virgin olive oil, plus more for serving

4 cups vegetable broth or chicken broth

1 tsp salt

1/2 tsp black pepper

1/2 cup heavy cream or half-and-half

Directions

Preheat oven to 400° F. Break apart the cauliflower into florets. In an even layer, spread the cauliflower onto a baking sheet.
Add the shallots and garlic. Toss with the olive oil, and roast for 30 minutes.
Add the cauliflower and the shallots to a large pot.
Then, squeeze the garlic out of their peels. Set aside a few pieces of roasted cauliflower to use as garnish.
Add the broth, salt and pepper.
Bring to a simmer. Cook for 10 minutes.
Transfer in small batches to a blender (or use an immersion blender) to puree until smooth. Blend in the cream, and taste for seasoning. Adjust seasoning, if necessary.
Garnish with pieces of roasted cauliflower and a drizzle of olive oil.

50 minutes

Prep Time

10 minutes

Cook Time

Servings

Shop Ingredients

Makes 0 servings

1 head cauliflower

Fresh Cauliflower - 1 Each

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$2.99

2 shallots, peeled and quartered

Fresh Onion, Shallots - 0.3 Pound

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$0.90 avg/ea$2.99/lb

6 cloves garlic, unpeeled

Fresh Garlic Bulb - 1 Each

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$0.79

3 Tbs extra virgin olive oil, plus more for serving

Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce

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$9.99 was $11.49$0.59/fl oz

4 cups vegetable broth or chicken broth

Swanson Vegetable Broth - 32 Ounce

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$2.79 was $2.99$0.09/oz

1 tsp salt

Brookshire's Table Salt - 26 Ounce

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$0.99$0.04/oz

1/2 tsp black pepper

McCormick Pure Ground Black Pepper - 6 Ounce

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$9.99$1.67/oz

1/2 cup heavy cream or half-and-half

Brookshire's Whipping Cream, Heavy - 1 Quart

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$6.49$6.49/qt

Directions

Preheat oven to 400° F. Break apart the cauliflower into florets. In an even layer, spread the cauliflower onto a baking sheet.
Add the shallots and garlic. Toss with the olive oil, and roast for 30 minutes.
Add the cauliflower and the shallots to a large pot.
Then, squeeze the garlic out of their peels. Set aside a few pieces of roasted cauliflower to use as garnish.
Add the broth, salt and pepper.
Bring to a simmer. Cook for 10 minutes.
Transfer in small batches to a blender (or use an immersion blender) to puree until smooth. Blend in the cream, and taste for seasoning. Adjust seasoning, if necessary.
Garnish with pieces of roasted cauliflower and a drizzle of olive oil.