It is hard to believe fall is already creeping up on us! I’m glad and sad, all at the same time! Glad to move on to the next season, to get back to a regular schedule, and for the crisp autumn air. Sad because winter is coming. In MN, winters are rough. I’m sure other parts of the country are as well. But, doesn’t it sometimes feel like your part of the world must have the worst winters ever? It sure does here in MN. But, one of the great parts of cooler weather is soup. We adore soup here. And, this recipe for cauliflower soup is a favorite! Warm, hearty, tasty, and easy to make! Best of all it’s gluten-free for those that need that option! Besides my cauliflower potato salad, it’s my favorite use of the tasty white veggie!
I would love to give you a great family history about this cauliflower soup. But truthfully, growing up we didn’t eat much soup. Macaroni and cheese (hey-try this cauliflower version!), tuna melts, fluffernutters, and boxed cereal were much more the speed of our big family. They were fast and easy for us children to make for the whole family. But, we now love making homemade soups with farmers market finds or herbs from Levi’s little garden. Someday when we are old we imagine our kids making giant batches of soup in the winter and bringing some over for us! Yum!
Roasted Cauliflower Soup
- 1 head of cauliflower, rinsed and chopped.
- 2-3 cloves of garlic, minced.
- 1-2 tablespoons of butter
- 1 onion, chopped finely
- 1 1/2 cups chicken broth
- 1/2 cup water
- 1 bay leaf
- 1 teaspoon finely chopped thyme leaves
- 1 cup heavy cream
- parmesean cheese (for serving)
1. Mix the chopped cauliflower with the minced garlic and put it on a cookie sheet. Drizzle olive oil on it and place it into a pre-heated 450 degree oven for about 20 minutes. Be sure to stir it once or twice so it doesn’t get black and nasty on the bottom.
2. Put the butter into your med/large soup pot and melt it. Add the onions and cook them up until nice and golden. About 10 minutes.
3. Add the chicken broth, roasted cauliflower, herbs, and water to the onions. Simmer on low for about 30 minutes or the cauliflower is very tender.
4. Stir in the heavy cream. Heat the soup back up again.
5. Use a blender or immersion blender to puree the soup. We sometimes skip this and eat it in broth form. It’s still delicious!
Serve this cauliflower soup with a bit of Parmesan cheese
We would love to hear your favorite soup recipe! We eat soup many nights a week and are always trying new recipes and changing up old ones. Go ahead and leave a link to your favorite. Or, if you like…write out a recipe. And let us know if it’s okay for us to share on social media!