Roast Cauliflower Soup
Creamy Roasted Cauliflower Soup with Croutons
Sticky Balsamic
4
10 minutes
1 hours
All
Dinner
Easy
Warm up with this cozy and creamy roasted cauliflower soup, featuring caramelized onions and crunchy homemade croutons. Drizzled with Sticky Balsamic Premium Truffle, this soup is a delightful blend of flavors that will comfort you on chilly days.
Ingredients
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 Tablespoon butter
- 1 large brown onion, diced
- 2 cloves garlic, crushed
- 1 L vegetable stock
- 1 cup thickened cream, (I used Bulla Cooking Cream)
- ¼ teaspoon ground nutmeg
- Sticky Balsamic Premium Truffle
- 2 slices stale bread, cut into small squares
- 3 tablespoons olive oil
- 1 clove garlic, crushed
- 1 teaspoon mixed herbs
Directions
For the soup
Preheat the oven to 180 degrees Celsius and line a baking tray with non-stick baking paper.
Place cauliflower florets on the baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30 minutes, turning halfway. Keep a few roasted florets aside for decorating the soup.
In a large saucepan, heat 1 tablespoon of olive oil and the butter, add onions and cook until nice and caramelised (around 10 minutes). Add garlic, cook for 30 seconds, then add cauliflower and stock.
Bring to a simmer and cook covered for 30 minutes.
Allow soup to cool slightly and blend until smooth using a hand stick blender.
Stir through cream and nutmeg and over low heat bring soup up to a simmer then turn off. This is to heat the cream.
For the Croutons
Combine 3 tablespoons of olive oil, 1 clove of crushed garlic, and 1 teaspoon of your favourite mixed herbs in a bowl. Coat the bread in the mix and bake in the oven until golden brown and crunchy.
Divide soup up between 4 bowls, decorate with a roasted cauliflower floret, some croutons, and a drizzle of Sticky Balsamic Premium Truffle.