Roasted Cauliflower Soup

It is frigid outside and soup is what I need to warm me up.  I have been wanting to try this for a long while and finally gave it a try.  We have done the 'mashed' cauliflower and I just knew this would be just as delicious and it was. Indulge!

INGREDIENTS

1 large head of cauliflower, cut into florets

1 medium onion, quartered

4 cloves of garlic

2 Tablespoons olive oil

Salt and pepper to taste

1 teaspoon of smoky sweet paprika

4 cups of chicken broth

1 cup of heavy cream (I opted to leave the cream out this time and it still tasted amazing)

Truffle oil, optional

Bacon, optional

Green onions, optional

DIRECTIONS

Preheat oven to 400 degrees.

Place cauliflower, onion and garlic in a baking pan and toss with olive oil, salt, pepper and paprika.  Roast the vegetables, tossing occasionally until the edges turn golden, about 20 minutes.  Add about a cup of the broth and allow roasting for another 15 to 20 minutes.

Add roasted vegetables to a pot, along with the remainder of broth.  Simmer everything together for about 5 to 10 minutes.  Remove soup from heat and use your immersion blender to blend soup until smooth and creamy (if you don’t have an immersion blender you can use your regular blender just do it in small batches).  Next add your heavy cream and season to taste.  If the soup is too thick you can always add a little more broth until desired consistency.  Garnish with bacon, onions and drizzle with truffle oil (I also added a baguette topped with melting brie, delicous).