I was talking about this soup to yesterday and I thought I’d add it to the recipes I keep on this blog. It’s the simplest soup and so delicious.

Roasted Cauliflower Soup with Focaccia Bread

Roasted Cauliflower Soup

  • 2 heads of Cauliflower, roughly chopped
  • 2-3 Potatoes (Yukon Gold are best but doesn’t really matter), roughly chopped. I’d leave the skins on.
  • 1 or 2 Onions (depending on the size of cauliflower and potatoes), roughly chopped
  • Olive Oil
  • Course Salt and Cracked Pepper
  • Water (or stock)
  1. Preheat oven to 400’F
  2. Put all roughly chopped veggies in a roasting pan. Toss with oil and season with salt and pepper. Roast until tender, tossing occasionally to prevent sticking.
  3. Put roasted veggies in soup pot. Pour some of the hot stock/water into the roaster to deglaze and scrape out all the leftover goodness. Add enough water to meet the top of the veggies.
  4. Puree until smooth with immersion blender. Add more water to thin if desired.

This makes a great soup for lunch or supper with roasted chicken, biscuits, focaccia bread or bruschetta, sautéed, steamed or roasted veg.

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