Tuesday, April 10, 2012

Roasted Cauliflower and Onion Soup

There is nothing better than a delicious and easy homemade soup.  My friend Betsy recently told me about a roasted cauliflower soup she had so I decided to make my own version.  It literally is four ingredients (including the olive oil) so you have no excuse not to make this as your next weeknight quick dinner.  Serve with cheesy toasts and salad for a complete meal.


1 head cauliflower cut into bite size pieces
1 red onion diced
3 tablespoons olive oil
4-6 cups chicken or vegetable broth

1. Preheat oven to 425.
2. Add chopped cauliflower and onion to a bowl and add olive oil.  Mix to coat evenly.
3. Evenly scatter on cookie sheet and bake in preheated oven until roasted and golden brown, which will be about 25 minutes
4. Remove from oven, let cook a few minutes and add to soup pan.
5. Cover with stock (about 4 cups) and use immersion blender to puree the soup.  If you want a more soupy consistency, add more stock.
5. Salt/pepper to taste and serve

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