Winter is in full swing in Chicago—as it is in so many other parts of the country! We’ve had snow, the wind whipping off of Lake Michigan, and the result for me has been a craving for a big bowl of piping hot soup.
It was just a few days ago that I got the craving for roasted cauliflower florets with bleu cheese sauce for dipping (a favorite snack of mine!), and I decided to make the roasted florets into a soup. I wanted a soup that would be satisfying, creamy, and filled with fresh vegetable flavors. I happened to be out of fresh Rosemary and Thyme, so to flavor the soup I turned to my bottle of Herbes de Provence—and I am glad I did!
My Roasted Cauliflower Soup has beautiful flavor from the dried herbs, including a light floral taste from the lavender. And since I had two slices of Max Poilane bread left from my loaf, I made those into Butter Croutons to have float atop my luxurious Roasted Cauliflower Soup. Ryan opened a bottle of chilled Rosé, I filled two huge bowls full of soup, and we watched some old episodes of The French Chef as we enjoyed the snow fall that evening. It doesn’t get better than this!
Roasted Cauliflower Soup
Ingredients (serves 4 as main course, 6 as soup course)
Cauliflower – 2 heads, just florets
Olive Oil – 6 tablespoons, divided
Sea Salt – ½ teaspoon
Black Pepper – ½ teaspoon, freshly cracked
Butter – 2 tablespoons, unsalted
Carrot – 1 large, peeled, and ½-inch diced
Yellow Onion – 1 small, ½-inch diced
Garlic – 4 cloves, finely minced
Herbes de Provence – 1 teaspoon, dried, lightly crushed
Vegetable Stock – 4 cups
Half and Half – 1 cup
Green Onions – 3 stalks, trimmed, thinly sliced
Preheat the oven to 425 degrees F.
Place the cauliflower florets onto a sheet pan and toss with 4 tablespoons of olive oil, salt, and pepper. Roast for 30 minutes, until lightly browned and tender.
Meanwhile, in a large heavy-bottomed pan set over medium heat, add the butter and remaining 2 tablespoons of olive oil. Once hot, add the carrots and onions. Cook for 10-12 minutes, stirring occasionally until tender.
Add the garlic and Herbes de Provence and cook for another 1-2 minutes more, being careful not to burn the garlic.
Add the stock, raise the heat to high, and bring to a slow boil. Then, reduce the heat and simmer for 5 minutes. Turn off the heat.
Add the roasted cauliflower. Using an immersion blender or food processor, pureé the soup until smooth and thick. Stir in the half and half. Reheat over medium heat until just heated through.
Garnish with green onions and croutons. Serve hot.
Bread – 2 slices, cut into ½-inch cubes
Butter – 3 tablespoons, unsalted
In a medium sauté pan set over medium heat, add the butter. Once melted, add the bread cubes. Toast for 5-10 minutes, tossing occasionally, until lightly brown.