Roasted Cauliflower Soup & Homemade Baked Croutons

Photo: TheTomatoTart

Ingredients

INGREDIENTS FOR THE SOUP

2 heads cauliflower chopped into florets

4 cloves garlic roughly chopped

3 cups chicken stock

1/4 cup cream

1 tablespoon butter

sea salt

olive oil

flat leaf parsley roughly chopped

INGREDIENTS FOR THE CROUTONS

1/4 of a loaf of sour dough sliced length-wise lightly

small chunk of parmesan finely shaved on a microplane grater

black pepper

1 teaspoon butter

Preparation

INSTRUCTIONS FOR SOUP

Preheat oven to 425º

Coat cauliflower and garlic in olive oil and roast on a baking sheet for about 20 minutes or until a nice golden brown. Turn once or twice to avoid burning

Add cauliflower mixture to a pot with chicken stock (or low sodium chicken/vegetable broth if using store bought) and butter and cook for another 20 minutes until very soft.

In a blender, puree cauliflower and some of cauliflower water and cream in batches until very smooth. You can adjust the amount of water to get your desired thickness.

When you are through, keep soup warm, while you make the croutons.

INSTRUCTIONS FOR CROUTONS

Butter bread, add fresh Parmigiano-Reggiano and pepper and add to the 425º oven

Bake until golden brown and crispy at the edges. About 7 minutes.

Cut into bite sized chunks

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About

This cauliflower soup is rich and sumptuous. The cauliflower is roasted to a golden hue and made more than fragrant by the garlic that roasts along side it. While simple to make, and comforting in it's flavors, it still has enough punch to impress company. It tastes naughty, but there is very little cream or butter to speak of and the homemade croutons are baked. This is my perfect comfort food.