Umberto's Roasted Cauliflower Soup Recipe

directions

Preheat oven to 425 degrees F.

Cut cauliflower into 1-inch florets. In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.

In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.

Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.

Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.

Recipe Source: Gourmet (December 1997)

nutrition data

231 calories, 21 grams fat, 8 grams carbohydrates, 5 grams protein per 1 cup. This recipe is low in carbs.

reviews & comments

Haley's mom November 28, 2009

I followed the directions to roast the caulifornia at 425 degrees and this burned the cauliflower, which was then unusable. Quite annoying... I would roast the cauliflower at no more than 350 degrees. Son't have any comment about how the soup turned out because I was unable to finish it.
- CDKitchen Reply:
  
  Directions says "30 minutes or until golden" so your cooking time may vary.

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