Rich & Creamy Roasted Cauliflower Soup is a like warm and comforting hug on a cold day.
Yes, it’s that time of year again. It’s time to break out the sweaters, rake up the leaves, and plan for shorter days. Many people love this time of year; I am not necessarily one of them. While I do like the changing of the seasons, fall for me means one thing: winter is coming (and not in a good Game of Thrones kind of way). Jackie, on the other hand, loves fall. It may be because she is a sweater designer, or because she loves back to school time, or maybe, just maybe, she is ready for a nice hearty bowl of my homemade soup.In my opinion, there are two great things about fall: football season and the opportunity to make soup. While we have been toying with the idea of a Roasted Cauliflower Soup for a couple years now, we finally got down to it. This dish was inspired by a recipe that was on the menu at one of the first restaurants I worked at. As that was many years ago, I cannot quite remember how it was prepared. But I do remember that the spice of choice was tarragon. Tarragon paired perfectly with the flavor of cauliflower: it was the first time I had ever used that spice in a recipe.
I think what really makes this Roasted Cauliflower Soup so great is that the base of roasted vegetables really brings out that earthy flavor that I love. The aroma created by the carrots and cauliflower is delightful; it is a sure sign that this soup will be delicious. After I perfected the recipe, I made a small batch of this and instantly wished I had doubled it. It is rich, creamy and comforting. So if we can’t avoid the onset of shorter, darker fall days, at least we have this delicious meal to keep us warm.
1 stick butter or margarine
6 Tbsp flour
1 tsp chicken base
1 quart and 1 C milk
4 oz cream cheese
2 C cheddar cheese shredded ( we used a Velveeta style or mild cheddar works well)
3 C cauliflower, cut into florets
2 C carrots, cut into ½ in Pieces
¼ C olive oil
1 garlic clove
1 small onion
¾ Tbsp chopped tarragon (we used dry but fresh would also work well)
Green onion, chopped
Preheat oven to 375°.
Place carrots and cauliflower in medium bowl and toss with olive oil, salt and pepper to taste. Place on baking pan. Transfer to oven and roast for 15-20 minutes or until carrots and cauliflower are fork tender.
While vegetables are cooking, Place a large stock pot on medium heat and melt butter and add diced small onion, chicken base and garlic clove and cook for 4 minutes. Add flour and mix well and continue to cook for two minutes.
Add milk and whisk until butter and flour mixture is combined. Reduce heat to low and add cream cheese and cheddar cheese.
When vegetables are done cooking, remove from oven and allow to cool for 5 minutes.
Transfer vegetables to cutting board and rough chop with knife. Add to soup (I drained the oil from the pan into the soup as well for flavor).
Add tarragon and cook over low for 15 minutes (If soup gets too thick, simply add ½ C milk and mix in).
Serve and drizzle with olive oil. Garnish with green onion
- Prep Time: 10 min
- Cook Time: 45 min
- Serving Size: 8 oz bowl
- Calories: 384
- Sugar: 10.1 g
- Sodium: 349.2 mg
- Fat: 28.2 g
- Trans Fat: 0.3 g
- Carbohydrates: 19.6 g
- Fiber: 2.2 g
- Protein: 14.6 g
- Cholesterol: 79.8 mg