Roasted Cauliflower Soup without Cheese

Ingredients

• 1 large cauliflower head (stem removed, cut into equally sized florets)
• 2 medium shallot bulbs (root cut off and paper removed, cut in half if large)
• 3-4 cloves garlic (left in paper)
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt (for veggies)
• 2 Tablespoons extra virgin olive oil
• 3-4 cups vegetable stock (more if using a larger cauliflower)
• 1 teaspoon fresh thyme
• Freshly ground black pepper (to taste)
• 1/2 teaspoon vegetable bouillon
• 1/2 teaspoon kosher salt (as needed to taste, for soup)
• Croutons (for serving)

Instructions

1. 1

   Preheat the oven to 425°F and line a half-sheet pan with parchment paper.

2. 2

   Place the cauliflower florets, whole shallot bulbs with paper removed and roots cut off, and garlic cloves still in their paper on the baking sheet. Toss with paprika, 1 teaspoon of kosher salt, and olive oil.

3. 3

   Roast for 20-25 minutes until tender; after 15 minutes, remove the garlic cloves if soft, and toss the rest of the veggies.

4. 4

   In the bowl of a high-speed blender, add vegetable stock, thyme, freshly ground black pepper, vegetable bouillon, roasted cauliflower, shallot, and garlic cloves that have been removed from their paper. Vent the lid to allow steam to escape while blending until smooth, taste test, and add salt if needed.

5. 5

   If the soup cooled down too much for serving, transfer to a saucepan and heat over medium-high heat until warmed through.

6. 6

   Serve with a garnish of herbs and croutons as desired. Store in the fridge in an airtight container for up to 4 days, or freeze for up to 6 months.