This is an easy, flavorful and hearty soup that is also low-calorie. Roasting the cauliflower adds a nice depth of flavor and because there is such a nice creaminess when blended your family and friends will think this a rich soup, but without the added calories.
Roasted Cauliflower Soup
Yield: 3 quarts
1 head of cauliflower (removing tough stem portion and keeping florets, cut into bite size pieces)
1 onion sliced
2 – 4 Tablespoons of olive oil
2 cloves of garlic (peeled)
2 quarts of chicken or vegetable stock
1 bay leaf
Preheat oven to 400 degrees.
On a baking sheet, spread cauliflower florets, onions and whole garlic cloves, salt and pepper and drizzle with enough olive oil to lightly coat the cauliflower and garlic. Gently toss on baking sheet. In the middle of the oven, bake cauliflower, onions and garlic for 8 minutes, toss and return to oven for another 8 minutes. Check to avoid burning, Cauliflower should be a deep golden brown and even a little burnt on the edges. Cook until the cauliflower is very tender. Transfer half of the cooked cauliflower to a blender and add one quart of stock. Blend until smooth. Depending on how thick you’d like your soup, add more stock until you get to your desired consistency. Add the blended soup to a large stock pot and add bay leaf. Cook for 30 minutes, season to taste.
*If you like a little heat, add a 1/2 teaspoon crushed red pepper to the cauliflower when cooking on baking sheet.