Author Topic: Delicious roasted cauliflower soup (Read 23393 times)

Lintu · « **on:** March 02, 2013, 08:06:30 PM »

Made this tonight and really liked it. My daughter liked it, too! DH hasn't gotten to eat yet (kid duties) so I'm not sure about him yet. He's a skeptic.

http://www.twopeasandtheirpod.com/roasted-cauliflower-cheddar-soup/

diablita · « **Reply #1 on:** March 02, 2013, 08:36:51 PM »

I'm making this tomorrow. Thank you! I'll probably just use the stick blender though I'd imagine it was very smooth in your Vitamix.

monster2 · « **Reply #2 on:** March 02, 2013, 08:47:07 PM »

Ooh I want to make this now!

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Lintu · « **Reply #3 on:** March 02, 2013, 09:04:11 PM »

Let me know how you like it!

Cool Foot Luke · « **Reply #4 on:** March 02, 2013, 11:19:22 PM »

That looks great. Wish I'd seen this thread before I went to the store. I'll pick up the ingredients next time. I've been looking to use my blender more...

monster2 · « **Reply #5 on:** March 03, 2013, 01:26:24 PM »

It tastes very good I may have roasted too long though b/c mine is not super attractive... its tan!

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Lintu · « **Reply #6 on:** March 03, 2013, 01:27:07 PM »

Could be your veggie stock, too. Mine was...I dunno, beige? Ecru?

diablita · « **Reply #7 on:** March 03, 2013, 06:03:01 PM »

ecru here. I'm just waiting for the roasted garlic boule I bought to get crusty in the oven (I meant to bake some myself but ran out of time this morning). It's very delicious.

Run Amok · « **Reply #8 on:** March 03, 2013, 06:17:18 PM »

This is one of those things that you eat for the flavor, not for the visual appeal. Caulliflower soup is a weird one for me. I usually prefer chunky soups to pureed ones, or pureed ones if their strained through a chinoise so they are extremely silky. But, I'm lazy, so I just eat it pureed instead.

diablita · « **Reply #9 on:** March 03, 2013, 06:44:44 PM »

It was a delicious recipe. I added a bit of smoked spanish paprika and a splash of milk before pureeing.

monster2 · « **Reply #10 on:** March 03, 2013, 07:33:00 PM »

I too added a bit of milk...

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Lintu · « **Reply #11 on:** March 03, 2013, 07:43:50 PM »

Oh good! I'm glad you guys liked it.

diablita · « **Reply #12 on:** March 03, 2013, 07:51:32 PM »

yes, it was very good. and now my sister will be making it later this week. thanks again!

cgraz · « **Reply #13 on:** March 03, 2013, 07:55:19 PM »

That sounds really yummy. Definitely going to try it.

Natasha · « **Reply #14 on:** March 05, 2013, 10:22:56 PM »

It is delicious, indeed.

nadra24 · « **Reply #15 on:** March 06, 2013, 12:29:37 AM »

Yum! I will have to make this soon. I've been trying to stick to soup and salad or sandwich for lunch, and this looks perfect.

Cool Foot Luke · « **Reply #16 on:** March 08, 2013, 01:24:44 AM »

That's good! I'm lazy so it was a bit more work than I'm willing to do on a regular basis, but I love the idea of making a creamy base out of healthy ingredients

I suspect this could be easily veganized with the substitute of cashews for the cheddar cheese. Any vegans want to try it? I might do that next time to serve to my book clubbers.

I might also be tempted to stick it back in the oven after pureeing to see if I could somehow get a brown crust on top.

Run Amok · « **Reply #17 on:** March 08, 2013, 10:39:14 AM »

I've had good luck just leaving the cheddar out of things. So, if I wanted to make it vegan, that is what I'd do. I've had good luck using yogurt or buttermilk in place of cheese if any nonvegans wanted to skip the cheese. I guess you could do that for vegans too- look for a plain vegan yogurt or kefir (though I don't know if they are typically as sour).

Cool Foot Luke · « **Reply #18 on:** March 08, 2013, 02:17:22 PM »

Yeah, I guess I was thinking of finding some way to replace the protein and ~~fat~~ heartiness of cheese.

I suppose you could even just blend up some tofu in there.

I think I'll add nutmeg next time.

Run Amok · « **Reply #19 on:** March 08, 2013, 02:30:36 PM »

I wouldn't go the direction of tofu, myself. I think it would be pretty rich & creamy even without the cheese. I might try passing it through a really fine strainer or maybe making it more in the style of a bisque (thickened with rice and then pushed through a really fine strainer) to achieve that really silky mouth feel- and then you probably would not miss the creaminess. A little more work, though. Or, you could try beans, I think. Especially if you puree really finely. You can slip the beans out of their skins (like you would when you make hummus) for an even richer/silkier effect. But I'd probably just skip the cheese and go from there.

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Author Topic: Delicious roasted cauliflower soup (Read 23393 times)