Roasted Cauliflower Soup
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cumin
- 3 tablespoons butter
- 2 onions
- 3 cloves garlic
- 1/4 cup flour
- 3 cups milk
- 2 cups broth
- 1/2 cup cream
- 1 tablespoon parsley
Preparation
Heat the oven to 400 degrees.
Prepare a large baking sheet with parchment paper.
Cut the cauliflower into very small florets, toss with olive oil, salt, and pepper, then spread them out on the sheet in a single layer. Roast for about 20 minutes or until browned. Let cool slightly.
In a large pot, melt the butter over medium heat, add onion and garlic, and sauté until the onion is soft. Add flour and cook, stirring, for about a minute.
Add milk gradually while stirring continuously until it thickens slightly. Add the roasted cauliflower and some broth, bring to a boil, and season with additional salt and black pepper if needed.
Using an immersion blender, blend the soup until smooth. Add more broth to achieve the desired consistency. Alternatively, use a blender pitcher.
Add the cream and bring to a boil for one minute.
Pour the soup into serving bowls, sprinkle with parsley, and serve.
