FARGO — Cooler temps will soon be upon us, and that means it is time to prepare for one of my favorite culinary seasons: SOUP SEASON.
In honor of this occasion, I have a new section on my website (sarahnasello.com) devoted to all things soup, including recipes, helpful tips, and suggestions for serving and garnishes, ideas for complementary side dishes, and even a giveaway. In the meantime, let me whet your soup whistle with this smooth, creamy and delicious Roasted Cauliflower and Garlic Soup.
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This is what I call a K.I.S.S. recipe — keep it simple, Sarah. This rustic soup is made with just a few ingredients: cauliflower, onion, garlic, olive oil, seasoning and water. You could use vegetable or chicken stock instead of water, but it is not necessary for this recipe because all the flavor is created in the oven.
The cauliflower gives this soup a wonderfully lush and creamy texture, no heavy cream required. I used a large head of white cauliflower to make today’s soup, and I trimmed the leaves and removed the core before slicing it into florets. This soup is pureed before serving, so the florets do not have to be pretty, but they should be of similar size to ensure they bake evenly. I kept the onion simple, too, by cutting it into large wedges — much easier than slicing or dicing, and no tears.
For the garlic, I took one bulb and cut the top half-inch off to expose the cloves inside, then lightly coated it with a bit of olive oil and seasoning. The bulb then gets wrapped in foil and placed on a baking sheet to roast alongside the cauliflower and onions. Roasting garlic mellows its sharp spice and is a terrific way to build real depth of flavor in a dish.
The cauliflower, onion and garlic roast together until golden brown and fragrant, then get transferred to a pot to cook in water until they become soft enough to easily puree. I use an immersion blender to puree the soup directly in the pot, although a blender or food processor will also work for this step.
I like to add a splash of lemon juice and a dash of Tabasco sauce to the soup before serving, but this is something I often do with soups, and it is entirely optional. The soup can be served immediately, garnished with some of the roasted cauliflower florets and a drizzle of extra-virgin olive oil, and it would also be great with Parmesan cheese or croutons. It can be refrigerated for up to one week (I have never had a batch last that long), or frozen for up to three months.
The roasted vegetables and garlic give this soup incredible flavor, and the naturally creamy finish is divine. Plus, you will not believe how good your kitchen smells throughout the process. Simple, healthy and delicious, this Roasted Cauliflower and Garlic Soup is my new darling of the fall soup season. Enjoy.
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Roasted Cauliflower and Garlic Soup
Serves: 4 to 6
Ingredients:
- 1 large head of cauliflower (about 2½ to 3 pounds), leaves and core removed, cut into 1-inch florets
- 1 yellow onion, sliced into wedges
- 1 head of garlic
- Extra-virgin olive oil
- Kosher salt
- Black pepper
- 7 cups water (or stock, or a combination)
- 2 tablespoons fresh lemon juice (optional)
- 2 to 3 dashes Tabasco sauce (optional)
Directions:
Preheat oven to 425 degrees.
Place the sliced cauliflower and onion on a baking sheet lined with parchment paper. Gently toss with 2 tablespoons of olive oil, 2 teaspoons kosher salt and 1 teaspoon black pepper.
Use a sharp knife to slice off the top half-inch of the garlic bulb to expose the cloves inside. Place the bulb on a piece of aluminum foil, cut side up. Drizzle the top of the bulb with 1 teaspoon olive oil and season with ¼ teaspoon kosher salt. Wrap the foil loosely around the bulb and place it on the sheet pan.
Roast until the vegetables are tender and golden brown around the edges, about 40 to 45 minutes.
Meanwhile, in a large pot, add the water (or stock) and 1 teaspoon of salt and bring to a boil over high heat. Once the vegetables are ready, remove them from the oven and set aside 3 cauliflower florets per serving to use as a garnish.
Reduce the stovetop heat to medium and add the remaining cauliflower and all the onion wedges to the soup, including any small or browned bits from the pan.
Remove the garlic bulb from the foil and use a thin knife (or gently squeeze it) to release the garlic cloves. Add the roasted garlic to the soup, then cover the pot and simmer until the florets are very soft, about 12 to 15 minutes.
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Remove pot from burner and use an immersion blender to puree the soup until it is smooth and creamy. You can also use a blender or food processor for this step, working in batches, and then return the soup to the pot.
If the soup appears too thick, add more water or stock, starting with 1 tablespoon, until the desired consistency is achieved. If it appears too thin, let it simmer over medium heat for another 5 to 10 minutes.
Add the lemon juice and Tabasco, stir, then taste and add seasoning as desired.
Serve the soup immediately, garnished with the reserved florets and a drizzle of olive oil (grated Parmesan or Asiago cheese would also be great).
To store:
Transfer the soup to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.
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