When the weather starts getting colder, the nights get darker sooner and you need an extra layer of clothing when you go outside – its that time! SOUP SEASON!
Soup is one of the most comforting food items in my opinion. A tasty bowl of soup, hot buttered bread and a small salad is a perfect meal for me! Oh yeah – with a sweet tea! You gotta have an ice-cold glass of sweet tea with your bowl of soup! It’s part of that “comfortability” factor – yes I know it’s a made up word, but I know you understand what I mean! Haha!
One way to get a lot of vegetables into your soup is by roasting them and then creating a thick, hearty soup with lots of seasonings and fresh ingredients in them. And with the roasted vegetables in your soup, your soups will taste so much better – there is a certain level of natural sweetness that comes from this.
My Roasted Cauliflower soup is a great way to get loads of vegetables into your soup, without feeling like you’re sitting there with a big bowl of large vegetables in front of you. Of course, for some people..this isn’t a problem. But majority of people wouldn’t prefer this.
My recipe has roasted vegetables in it that are pureed into a smooth, creamy soup and then cooked with garlic and pancetta to make the most amazing flavored soup! Plus – for some added texture and heartiness, I’ve added grated potatoes into the soup so you don’t feel like you’re just drinking soup – there is some substance and “chew factor” to make things more interesting and satisfying. Trust me – this is the soup to try!
It’s a perfect soup for anytime! As a matter of fact, you can easily make this into a Vegetarian soup by using diced mushrooms & vegetable broth in place of the pancetta and chicken broth. Check out my recipe and let me know what you think!
ROASTED CAULIFLOWER SOUP
Servings: 6-8 bowls
- 1 whole cauliflower – cut into large pieces/florets.
- 1 medium onion – cut into large chunks.
- 1 jalapeno – cut in half with seeds removed.
- 1 large carrot – peeled and cut into large pieces.
- 1 zucchini – peeled and cut into large chunks.
- 1 potato – peeled and grated (Use large grater side – like hash brown strips)
- 2 Tbsp. minced garlic
- 6 cups chicken broth
- 4 oz. diced pancetta
- 2 Tbsp. butter
- 2 Tbsp. olive oil + 2-3 Tbsp. to coat veggies for roasting
- Pinch of red pepper flakes – garnish
- Grated/shaved Parmesan cheese – garnish.
- ¼ cup thinly cut green onions – garnish.
Note: Vegetarian Option
*Use 4 oz. of diced mushrooms in place of pancetta.
*Use Vegetable broth in place of Chicken broth.
- Preheat oven to 400F.
- Place all cut vegetables on foil-lined baking sheet and sprinkle with some salt, pepper and 2-3 Tbsp. of olive oil. Toss together by hand to coat all vegetables.
- Bake in oven for 30-35 minutes or until the vegetables are a light-golden brown color around the edges and slightly charred. (Some liquid may come out, which is fine.)
- Remove from oven and let cool for 5 minutes.
- In a food processor, add the roasted vegetables with 2-3 cups of chicken broth. Blend till you have a smooth, creamy mixture. Set Aside.
- In a Dutch oven or large pot, heat 2 Tbsp. oil and 2 Tbsp. butter till melted – on medium-low heat.
- Add in pancetta and garlic. Let it cook till it is a bit crispy and darker in color. (Keep an eye on it as it will burn very quickly.) – Lower heat if starts to burn.
- Once pancetta has crisped, add in cauliflower puree and remaining 2-3 cups of broth.
- Simmer for 10 minutes on low heat and then add in salt, pepper, and grated potatoes.
- Mix well, cover, and let soup simmer on low for about 20 minutes or until potatoes are cooked and soft.
- Remove from heat and ladle into desired soup bowl.
- Top with green onions, parmesan cheese on each serving. Top with some red pepper flakes, if desired.
- Serve hot with favorite bread/salad.
Hope you like this recipe and try it soon!
Let me know your thoughts and if you make this soup, let me know and tag me on IG @cmspiceculture.