Recipe of the Week: Roasted Cauliflower Soup

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There’s nothing better than a satisfying and warm bowl of soup on a rainy autumn afternoon. Local food blogger Mackenzie Schieck’s roasted cauliflower soup is a comforting and healthy companion to the cozy weather. This versatile dish is ideal for holiday parties, weeknight dinner, or even a simple weekend lunch.

This simple and flavorful soups is also a great vegan option to add to your Thanksgiving menu. Schieck recommends garnishing with bacon (for the carnivorous version), crispy Brussel sprout leaves, or chanterelle mushrooms to add another layer of flavor and texture. No matter how you choose to serve it, you and your loved ones are sure to enjoy this recipe.

Roasted Cauliflower Soup
8 servings
Prep time: 30 min | Cook time: 60 min | Ready in: 1 hour, 45 min

Ingredients:

• 2 cups cashews
• 5 cloves garlic
• 4 extra-large shallots (2 inches around or so)
• 2 heads cauliflower
• 8 cups vegetable stock
• 2 teaspoons salt
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon fresh thyme

Optional garnishes:

• 4 slices bacon
• 1 cup Brussel sprout leaves
• 1-1/2 cups chanterelle mushrooms

Prep:

1. Soak cashews in water for 30 minutes. Drain.
2. Chop cauliflower into 1 to 2-inch pieces.
3. Peel shallots and garlic. (You can keep these whole.)

Cook and serve:

1. Preheat oven to 350 degrees F.
2. In a large roasting pan, cook cauliflower pieces, garlic cloves, and shallots until they start to turn golden brown, about 30 minutes.
3. In a large soup pot, bring stock to a boil. Pour in roasted vegetables, salt, tarragon, and thyme, then reduce heat and simmer until cauliflower is very soft, 20 to 30 minutes.
4. In small batches, process in a blender until smooth. Add cashews to one of the batches and blend together. Pour batches into a large bowl until the pot is emptied, then pour soup back into the pot and return to stove until heated through.