Roasted Garlic Cauliflower Soup Recipe

There is nothing quite like cauliflower. It is simple, yet rich, and packs tons of flavor and nutrients. Whenever I get the opportunity to get a great deal on cauliflower, I grab it and this is just one of the meals I consider a go-to, and hey, who ever goes wrong with soup?

Roasted Garlic Cauliflower Soup
Author: Lori Forster
Ingredients
  • 2 heads of cauliflower
  • 2 Tbs. olive oil
  • 1/2 tsp. nutmeg
  • 1 Tbs. garlic powder, unlevel (a little more than TBS is better)
  • 1 Tbs. salt
  • 1 tsp. pepper
  • 2 Tbs. butter
  • 2 onion, chopped
  • 1/4 C. all-purpose flour, , unlevel (a little more than C is better)
  • 2 cans chicken broth
  • 2 cups milk
  • 2 Tbs. red cooking wine
Instructions
  1. Preheat oven to 450.
  2. Cut the cauliflower into small florets and put in a large bowl. Add oil and seasonings, and toss to coat.
  3. Place coated cauliflower on a cookie sheet or roasting pan and roast in the oven for about 30 minutes, turning every 10 minutes so as not to burn. Cook until golden and tender.
  4. Remove from the oven and set aside.
  5. In a large saucepan over medium heat, melt butter and add onion. Cook until the onion is translucent in color.
  6. Add flour to onion and stir.
  7. Add the chicken broth and milk to the pan gradually stirring constantly until it thickens, then reduce heat.
  8. Add cauliflower and wine.
  9. Take half the soup, and blend in food processor, then recombine.
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Frugal Recipes – What to do with Overripe Tomatoes

Don’t despair when your garden starts producing more tomatoes than you can use in a day! Let them sit aside and get nice and ripe, then make soup!

Tomato Cream Soup
Author: Lori Forster
Serves: 2
Ingredients
  • 1 Tbs olive oil
  • 4 overripe tomatoes, diced
  • 1/2 shallot, minced
  • 3/4 tsp garlic salt
  • 1/8 tsp pepper
  • 1/2 tsp paprika
  • 1/2 C. whipping cream
Instructions
  1. Heat oil, then turn heat to medium.
  2. Saute shallots, but do not brown.
  3. Add tomatoes, garlic salt, pepper, and paprika.
  4. Cook 10 minutes or until tomatoes begin to fall apart.
  5. Put into food processor, and mix on medium for 3 minutes.
  6. Pour mixture through strainer to remove skins and seeds.
  7. Reheat if needed.
  8. Serve with Grilled Cheese or crusty bread. Makes 2 servings

 

Tomato Soup Ingredients Slice Tomatoes Tomatoes Cut Shallot Cook shallot in oil Tomatoes in Pan Tomatoes Seasoned in pan Cooked tomatoes in food processorTomato soup - blended Tomato Soup - straining Tomato Soup

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