We finally took down our Christmas decorations this week. It was sad removing all the ornaments from our first Christmas tree. And it was no fun cleaning up all the pine needles after! The holiday’s are really over, aren’t they? At least we have our trip to Ireland to look forward to now! In May we are taking a 10 day trip back to where we spent our honeymoon. We are really excited to tour the Irish country side in Spring (versus December like we did last year).
Okay, we don’t have a good segue (segway?) into our recipe so how about we just dive right in? Erica came up with this recipe all on her own when she was looking for a healthy and light dinner to make on a Friday night. We were going bowling later that night so we didn’t want anything weighing us down. We take our bowling very seriously.
This soup is a great healthier version than a typical creamy/cheesy soup and the roasted cauliflower gives a really nice texture. It also keeps really well so don’t be afraid to double up and keep some as leftovers.
Roasted Cauliflower Soup
First you need a head of cauliflower. Then you need to cut it in half. Finely chop one half and the other chop into larger chunks for roasting.
In a large pot, saute a chopped onion in butter for about 5 minutes. Add in the finely chopped cauliflower (1/2 the head) and saute for another 5 minutes.
Add in chopped garlic and 4 cups of chicken broth and bring to a simmer. Simmer for 10 to 15 minutes or until cauliflower is tender.
Right when the pot begins to simmer, place a baking sheet with the other half of the cauliflower in a 425F oven. Roast for the 10 to 15 minutes that the pot is simmering.
Once everything is ready, remove the cauliflower form the oven and set aside. Using an immersion blender, blend the soup in the pot until an even smooth consistency. Carefully add in the roasted pieces.
Serve and enjoy!
- 1 large cauliflower head
- 1 onion chopped
- 2 cloves garlic chopped
- 4 cups chicken broth
- ½ teaspoon dried thyme
- Chop the cauliflower in half. One half, finely chop for the soup and the other half chop into bite-sized pieces for roasting.
- In a large pot saute the onions in a pat of butter for 5 minutes.
- Add in the finely chopped cauliflower and saute for another 5 minutes.
- Add in the garlic, thyme, and chicken broth and bring to a simmer.
- Once the soup comes to a simmer, add the bite-sized pieces on a baking sheet, toss in a tablespoon of olive oil and a pinch of salt and pepper, and place into a 425F oven.
- Simmer the soup and roast for 10 to 15 minutes or until the cauliflower in the broth is tender and the roasted cauliflower is slightly browned (you might have to stir the roasted cauliflower halfway through).
- Using an immersion blender, blend the soup until creamy and smooth.
- Add in the roasted pieces and season with salt and pepper.
- Serve and enjoy!