Creamy Roasted Cauliflower Soup with Parsley Oil

Patricia Conte/Grab a Plate

Yields Serves 4-6

Creamy Roasted Cauliflower Soup with Parsley Oil

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5 based on 4 review(s)

Ingredients

For the Parsley Oil:
• 1/4 cup olive oil
• 1/4 cup parsley (leave stems on)
For the Soup:
• 1 large head cauliflower, leaves and stem trimmed, cut into florets
• 1/2 medium onion, cut into a few wedges
• 1 large carrot, diced large
• 1 large celery stalk, diced
• 4 cloves garlic
• 2 tablespoons olive oil, divided
• 3-1/2 cups vegetable broth
• 1/2 cup water
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1 tablespoon flour
• 2 ounces heavy cream
• 1/2 cup shredded cheddar cheese

Instructions

For the Parsley Oil:
1. Blanch the parsley (add to boiling water for about 30 seconds, until bright green). Remove the parsley and run it under very cold water for a minute or so.
2. Dry the parsley. Add the oil and the parsley to a blender and blend until smooth.
3. Add the mixture to a jar and refrigerate overnight (or several hours).
4. Remove from the refrigerator and allow it to sit until the oil has softened back to a liquid form.
5. Strain the mixture using a cheesecloth. Squeeze the mixture to release as much oil as possible.
6. Discard the remaining solid pieces.
7. Drizzle over the soup just before serving.
For the Soup:
8. Preheat the oven to 400 degrees F.
9. Add all the vegetables to a baking sheet. Drizzle with the olive oil and season with the cumin, coriander, salt, and black pepper. Toss with your hands.
10. Roast in the oven for about 25 minutes, checking at about the 20-minute point. The cauliflower will be ready when it has softened and caramelized.
11. You’ll likely need to remove the carrot, celery, and garlic if it seems to be roasting faster than the cauliflower and onion.
12. Remove the remaining vegetables from the oven and transfer all of them to a blender along with 2 cups of the broth (or whatever the max capacity is for your blender). Carefully blend until smooth. Set aside.
13. Add the butter to a large Dutch oven or stockpot over medium heat. When melted, add the flour and whisk for a minute or so. Transfer the contents from the blender to the Dutch oven, along with the remaining broth and 1/2 cup water.
14. Heat through for a few minutes. Add the cheese and stir.