Best 3 Amy Roses Roasted Cauliflower Soup Recipes

Indulge in a symphony of flavors with Amy Rose's Roasted Cauliflower Soup, a culinary masterpiece that tantalizes the taste buds and warms the soul. This creamy and comforting soup is a delightful blend of roasted cauliflower, aromatic spices, and a touch of tangy lemon. Discover the art of transforming simple ingredients into an extraordinary dish with this easy-to-follow recipe.

But that's not all! This versatile article offers a treasure trove of culinary delights. Embark on a culinary journey with an array of delectable recipes, each carefully crafted to satisfy your cravings. From the classic elegance of French Onion Soup to the hearty goodness of Italian Sausage, Kale, and White Bean Soup, there's something for every palate to savor.

Immerse yourself in the world of soups and stews with our comprehensive guide. Discover the secrets of creating rich, flavorful broths, mastering thickening techniques, and balancing flavors for a perfect harmony. Whether you're a seasoned chef or just starting your culinary adventures, this article is your ultimate soup-making companion.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CAULIFLOWER AND GARLIC SOUP

Roasted Cauliflower and Garlic Soup image

Provided by Valerie Bertinelli

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 head cauliflower, cut into 2-inch pieces (about 8 cups)
30 cloves garlic, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
2 stalks celery, chopped
1 yellow onion, chopped
1 tablespoon fresh thyme leaves
1 cup dry white wine
One 6-ounce piece Parmesan rind
6 cups low-sodium chicken broth
Freshly grated Parmesan, for garnish

Steps:

Preheat the oven to 400 degrees F.
Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

ROASTED CAULIFLOWER SOUP

Roasted Cauliflower Soup image

This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.

Provided by estkay

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h35m

Yield 6

Number Of Ingredients 7

Ingredients

2 heads cauliflower, broken into florets
olive oil cooking spray
¼ cup olive oil
1 large onion, chopped
4 cloves garlic, chopped
6 cups water
salt and ground black pepper to taste

Steps:

Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Broil the cauliflower until browned, 20 to 30 minutes.
Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 13.2 g, Fat 9.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 5.7 g

AMY ROSE'S ROASTED CAULIFLOWER SOUP

Amy Rose's Roasted Cauliflower Soup image

This is one of my husband's favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad.

Provided by Amy Rose

Categories Cauliflower Soup

Time 1h15m

Yield 2

Number Of Ingredients 6

Ingredients

1 large head cauliflower, broken into florets (large stems discarded)
2 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ cups vegetable stock
1 ½ cups water
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

Nutrition Facts : Calories 238.9 calories, Carbohydrate 23.9 g, Fat 14.7 g, Fiber 10.8 g, Protein 8.9 g, SaturatedFat 2 g, Sodium 339.3 mg, Sugar 10.2 g

Tips:

Choose the right cauliflower: Select a head of cauliflower that is firm and white, with no brown spots or blemishes. A good-sized head of cauliflower should weigh around 2 pounds (900 grams).
Roast the cauliflower before making the soup: Roasting the cauliflower brings out its natural sweetness and adds a lovely smoky flavor to the soup. Be sure to roast the cauliflower until it is tender and slightly browned.
Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with organic vegetables.
Add some spices to the soup: Spices like cumin, coriander, and paprika add a warm and earthy flavor to the soup. Feel free to adjust the amount of spices to your liking.
Garnish the soup before serving: A few simple garnishes can really elevate the soup and make it look more appetizing. Try adding a dollop of sour cream, a sprinkle of chopped chives, or a drizzle of olive oil.

Conclusion:

Amy Rose's Roasted Cauliflower Soup is a delicious and healthy soup that is perfect for a cold winter day. The soup is easy to make and can be tailored to your own taste preferences. With its creamy texture and rich flavor, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a comforting and satisfying soup, give Amy Rose's Roasted Cauliflower Soup a try!