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Single Pan Cauliflower Soup

Single Pan Cauliflower Soup

To simplify the prep to 1 pan, the cauliflower is roasted on the stove not in the oven. Cutting larger cauliflower flowerets in half will help each piece brown evenly, and create a rich caramelized flavor. For the smoothest texture, use a blender to puree the soup. This classic, creamy soup is perfect on its own, but it is also an ideal canvas to feature different toppings.

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Serves 6

Prep time 15 minutes

Cook time 30 minutes

Ingredients

  • 3 Tbsp. olive oil, plus more for garnish
  • 1 cup diced yellow onion
  • 1 head (2lb.) cauliflower, cut into small flowerets (about 6 cups)
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper, plus more for garnish
  • 3 cloves garlic, minced (about 1 Tbsp.)
  • 1/2 tsp. chopped fresh thyme, plus more for garnish
  • 1 carton (32 oz.) College Inn® Chicken Stock
  • 2 Tbsp. fresh lemon juice

Directions

  1. Heat oil in a 6-qt. Dutch oven or large heavy-bottomed saucepan over medium-high heat. Add onion and cook 3 to 4 minutes until softened. Stir in cauliflower, salt, and pepper. Cook 7 to 8 minutes, stirring occasionally, or until the edges are golden brown. Add garlic and thyme; cook 1 minute.
  2. Add stock and bring to a boil over high heat. Reduce heat to medium-low and cook 16 to 18 minutes until cauliflower is tender when pierced with a fork. Stir in lemon juice and remove from heat.
  3. Puree soup with an immersion blender or in a blender in 2 batches until smooth. Serve garnished with thyme, cracked pepper and a drizzle of olive oil.

Note: Instead of the quick thyme, pepper & olive oil topping, consider these garnish options.

  • Lemon Parsley – 1/4 cup chopped fresh parsley and 2 tsp. lemon zest
  • Lemon-Parsley Fried Capers – Pat dry 1 Tbsp. capers. Fry capers in 2 Tbsp. olive oil over medium heat until they open up like flowers and become crisp, about 3 minutes. Pour into a heat proof bowl to cool.  Once cooled, stir in 1/4 cup chopped parsley and 2 tsp. lemon zest.
  • Spicy Red Pepper Oil – Heat 2 Tbsp. olive oil over medium heat; remove from heat. Swirl in 1 tsp. dried red pepper flakes.  Let stand 5 to 10 minutes for flavor to develop before drizzling over soup.
  • Roasted Cauliflower – Separately season and pan roast an additional 1/2 head of coarsely chopped cauliflower.

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