Name: Roasted Cauliflower Parmesan Soup
Cook time: 1 h
Total time: 1 h
Yield: 6 Servings
Cuisine: Other
Ingredients: 2 pounds cauliflower florets; 4 shallots; 2 tablespoons extra-virgin olive oil; 1.125 teaspoons kosher salt; 1.5 cups heavy whipping cream; 1.5 cups chicken broth; 1 cup grated Parmesan cheese; 1 tsp black pepper

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Roasted Cauliflower Parmesan Soup

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Ingredients

Warning0 allergens identified

Roasted Cauliflower Parmesan Soup

2 pounds cauliflower florets(pre-cut, or from 2 heads of cauliflower)

4 shallots(medium, peeled, trimmed, and sliced in half)

2 tablespoons extra-virgin olive oil(plus more for serving)

1 ⅛ teaspoons kosher salt(divided, or a little more or less to taste)

1 ½ cups heavy whipping cream

1 ½ cups chicken broth(plus more if you’d like a thinner texture)

1 cup grated Parmesan cheese

1 tsp black pepper(or a little more or less to taste)

Instructions

Preheat the oven to 425°F.

Line a sheet pan with foil, if you'd like, for easy clean-up. Arrange cauliflower and shallots in pan and drizzle with 2 tablespoons olive oil. Toss to coat. Season with ? teaspoon kosher salt.

Roast vegetables until light golden brown and tender when pierced with a fork, about 25 minutes. Remove from oven and set 2 roasted shallots aside.

Transfer the remaining vegetables to a 5- to 6-quart pot or Dutch oven and add cream and 1 ½ cups chicken broth. Bring to a boil over medium-high heat and add Parmesan cheese; stir to combine.

Reduce heat to a simmer, cover, and cook until cauliflower is very tender, about 10 minutes.

Remove from heat and use an immersion blender to puree part of the soup, leaving some chunks of cauliflower and shallot for texture. Or puree part of soup in a regular blender, then return to the pot. Stir in a little more broth if you’d like thinner soup. Season soup with 1 teaspoon each salt and pepper, or to taste.

Pull apart reserved shallots. Ladle soup into bowls. Top soup with roasted shallots and drizzle with olive oil before serving.

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Tips & Tricks (5)

Roasting Technique 🔥
Spread cauliflower florets in a single layer on the baking sheet to ensure even caramelization and prevent steaming. Pat the florets completely dry before roasting to achieve maximum golden-brown color and concentrated flavor.
Cheese Layering 🧀
Grate Parmesan cheese fresh for maximum flavor, and add it in stages - some during cooking and some as a finishing garnish to create depth and complexity in the soup's taste profile.
Texture Mastery 🥄
When partially pureeing the soup, leave some whole cauliflower pieces for rustic texture. Use an immersion blender or carefully pulse in a standard blender to control the final consistency.
Cream Integration 🥛
Add heavy cream off the heat to prevent curdling, and stir gently to maintain a smooth, luxurious texture. Warm the cream slightly before adding to help it incorporate more seamlessly.
Flavor Boosting 🌿
Toast whole black peppercorns before grinding to release their essential oils and deepen the soup's aromatic profile. Consider adding a small amount of fresh thyme or roasted garlic for additional complexity.