Creamy Roasted Cauliflower and Artichoke Soup
From pinchmysalt 18 years ago
- 40 minutes to make
- Serves 4
Quite a unique and delicious soup. Enjoy
Ingredients
- 1 large head of cauliflower shopping list
- 1 cup of artichoke hearts shopping list
- 2-3 minced cloves garlic shopping list
- extra virgin olive oil shopping list
- 1 cup of light cream (or whole milk, half and half, or heavy cream) shopping list
- 4 cups of vegetable stock (can substitute chicken broth) shopping list
- crushed leaves from a few sprigs of fresh thyme shopping list
- zest of a lemon shopping list
- fresh ground black pepper shopping list
- salt shopping list
How to make it
- First, preheat your oven to 425 degrees F.
- Wash your cauliflower then cut it into flowerets.
- In a large sized bowl, toss the cauliflower with enough olive oil to just coat all the pieces. Then spread them out over a rimmed baking sheet.
- Now put your cauliflower in a preheated 425 degree oven and roast it. Turn the pieces periodically until almost tender (takes between 20-30 mins)
- Now put the cauliflower pieces in a bowl using tongs and then set aside. There should be some olive oil left on your baking sheet. Oh so carefully pour the oil into a soup pot (or dutch oven).
- Add in the garlic to the oil in your pot and sauté on medium heat until golden.
- Add the artichoke hearts, cauliflower and vegetable stock to the pot and bring to this to a boil. Turn heat way down and simmer for a few minutes until the cauliflower is fully tender (you can check with a fork).
- Remove the pot from the heat and let cool slightly. Now puree the soup until very smooth with a food processor, or blender. Return to pot.
- Gently reheat the soup then add zest of one lemon (not juice), one cup of light cream, crushed thyme, and a good amount of salt and fresh ground pepper (to taste). The soup can be thinned with extra broth or water if necessary. Remove from heat when soup is heated through again.
I boiled my artichokes in water with some lemon juice, bay leaves and peppercorns thrown in
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Then I cut them in half and removed the hearts.
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Roasted Cauliflower
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The Rating
Reviewed by 10 people-
This looks delicious! I roast cauliflower at least once a week, if not more--pureeing it in a soup is a great idea!
eilen
in Portland loved it
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Wow! I'm saving this one to make when it's "soup weather" again!
waterlily
in Joplin loved it
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Nicely Done KI love the texture of the finished soup simply heavenly. High Five
Michael
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in loved it
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