Roasted Cauliflower Soup Recipe

Name: Roasted Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 8 cups cauliflower florets (about 1 large head); 2 teaspoons olive oil; 1/2 teaspoon kosher salt, divided; Cooking spray; 4 thin slices prosciutto or other cured ham, chopped (about 1 1/2 ounces); 1 tablespoon unsalted butter,; divided 3/4 cup chopped yellow onion; 4 garlic cloves, chopped; 4 cups unsalted chicken stock (such as Swanson); 1 cup water; 1/2 cup half-and-half; 1 ounce French bread baguette, torn; 1/4 cup chopped fresh flat-leaf parsley; 3 tablespoons sliced almonds, toasted

Servings: persons

Ingredients
8 cups cauliflower florets (about 1 large head)
2 teaspoons olive oil
1/2 teaspoon kosher salt, divided
Cooking spray
4 thin slices prosciutto or other cured ham, chopped (about 1 1/2 ounces)
1 tablespoon unsalted butter,
divided 3/4 cup chopped yellow onion
4 garlic cloves, chopped
4 cups unsalted chicken stock (such as Swanson)
1 cup water
1/2 cup half-and-half
1 ounce French bread baguette, torn
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sliced almonds, toasted

1
1. Preheat oven to 450u00b0.
2
2. Place cauliflower in a large bowl; drizzle with oil, and sprinkle with 1/4 teaspoon salt. Toss to coat. Arrange mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450u00b0 for 40 minutes or until tender and browned, stirring once after 30 minutes.
3
3. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 minutes or until crisp. Remove ham; drain on paper towels. Melt 1 1/2 teaspoons butter in pan. Add onion and garlic; saute 5 minutes, stirring occasionally. Add cauliflower, stock, and 1 cup water; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in half-and-half. Place half of cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; pour pureed soup into a bowl. Repeat with remaining cauliflower mixture. Stir in remaining 1/4 teaspoon salt.
4
4. Place torn bread in a food processor; pulse 2 times or until coarsely chopped. Melt remaining 1 1/2 teaspoons butter in a skillet over medium heat; swirl. Add breadcrumbs; saute 5 minutes or until golden, stirring frequently. Remove from heat. Combine ham, breadcrumbs, parsley, and toasted almonds. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with about 2 1/2 tablespoons toasted breadcrumb mixture.

946

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Ingredients, 8 cups cauliflower florets (about 1 large head), 2 teaspoons olive oil, 1/2 teaspoon kosher salt, divided, and more.

Yes, Roasted Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Cauliflower Soup

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