Smoked Cauliflower Soup

1. 1

   Preheat the oven to 450 degrees.

2. 2

   Toss the cauliflower and garlic with 2 tablespoons of olive oil, 1/2 teaspoon each of salt and pepper and the smoked paprika. Place on a rimmed sheet tray and roast for 15 minutes.

3. 3

   In a heavy bottom pot saute the onions with 1 tablespoon of olive oil and a 1/4 teaspoon each of salt and pepper, over medium low heat. Cook until the onions just begin to take on a little color.

4. 4

   Add the roasted cauliflower, garlic and 3 cups of stock to the onions. Bring to a boil, lower the heat and cover the pot. Simmer for 10 minutes.

5. 5

   Remove the lid and allow it to cool for 5 minutes. Using an immersion (stick) or regular blender, puree until smooth. Add the cheese and vinegar and blend until combined.

6. 6

   If needed use the last cup of stock to thin out your soup as desired.

7. 7

   Taste for seasoning and ladle in to bowls. Garnish with a little thyme and a drizzle of a good fruity olive oil.

No additional tips available.