Roasted Cauliflower Soup
Roasting the cauliflower brings out a delicious nutty flavor in this tasty soup.
20 min
Prep Time
60 min
Cook Time
1
Servings
Ingredients
- 1 medium head of cauliflower (1½ pounds) — halved, cored, and cut into ½-inch steaks
- ¼ cup olive oil, divided
- Kosher salt
- Freshly ground pepper
- 2 large shallots, diced
- 3 tablespoons Crystal unsalted butter, plus 1½ teaspoons for breadcrumb mixture
- 1 bay leaf
- 4 cups vegetable stock
- ¼ cup Crystal whole milk
- 1 ounce French bread baguette, torn
- ¼ cup chopped fresh flat-leaf parsley
- 3 tablespoons sliced almonds, toasted
Products used
-
Whole Milk
-
Unsalted Butter
Directions
-
Step 1
Preheat the oven to 450 ºF. On a large rimmed baking sheet, toss the cauliflower with 3 tablespoons of the oil. Season with salt and pepper and roast for about 20-25 minutes, until the cauliflower is nicely browned and tender.
-
Step 2
In a large saucepan, heat the remaining 1 tablespoon of oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the roasted cauliflower, butter, bay leaf, and stock and bring to a simmer. Cook over moderate heat until the liquid is reduced and the cauliflower is very soft, about 15 minutes. Pick out and discard the bay leaf. -
Step 3
In a blender, purée the soup in two batches until very smooth. Return the soup to the saucepan and stir in the milk. Warm it over moderate heat, adding more stock for a thinner consistency, if desired. Season the soup with salt and pepper. -
Step 4
Meanwhile, place torn bread in a food processor; pulse 2 times or until coarsely chopped. Melt remaining 1½ teaspoons butter in a skillet over medium heat; swirl. Add breadcrumbs; sauté 5 minutes or until golden, stirring frequently. Remove from heat. Combine breadcrumbs, parsley, and toasted almonds. Divide soup between each of the bowls; top each serving with about 2½ tablespoons toasted breadcrumb mixture.
