Roasted Cauliflower Soup

Roasted Cauliflower Soup

I absolutely LOVE roasted cauliflower.  The roasting process adds amazing flavor - I could eat it all the time, yes even as a snack!  My children all love it too.  I know kids aren't supposed to love vegetables, but I am convinced that's because they are all too familiar with soggy, overcooked vegetables, lacking all of their natural sweetness and flavor.  I wanted to make a soup using the roasted cauliflower that we all love so much.  I tried to get a photo of the first batch of soup, but my family ate it up so quickly, I never got the chance!  After another batch of soup, I was able to snap a shot.  I hope you enjoy this delicious soup!   

2 heads cauliflower, cut into florets

1 onion, chopped

2 cloves garlic, crushed

8 cups chicken or vegetable broth (or use water and bouillon granules)

Salt and fresh ground pepper

1 teaspoon chicken bouillon granules

milk or half and half for thinning soup

Toss cauliflower florets, chopped onion and garlic cloves with a little olive oil and salt and pepper on a rimmed baking sheet.  Roast at 450 degrees for 30 minutes or until vegetables are tender when pierced with a fork. Place roasted vegetables in a large pot and add broth.  Simmer for 45 minutes.  Blend soup until smooth with a stick blender or puree soup in blender in small batches.  Fill blender only 1/4 full with hot soup.  Place a kitchen towel over the top of blender and puree. Pour soup puree into another large pot and continue with remaining batches.   If needed, thin soup with 2 cups milk or half and half, or more if needed.  If soup is too thin add a roux ( melt 1/2 cup butter and stir in 10 tablespoons flour) and whisk into soup.  Thin as needed to reach desired consistency. Season with salt and pepper.  Garnish with a dusting of Parmesan cheese and a drizzle of olive oil and some fresh ground pepper. Serve hot with some crusty bread.