Roasted Cauliflower Soup

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

Ingredients:

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
Salt
Pepper
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.

Instructions:

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.