Fall is here which in my kitchen means soup time. We love cauliflower but growing up I remember cauliflower soup being kinda boring and loaded with cream so I put this flavorful one together. Roasting vegetables ALWAYS makes them taste so much better and the smokey and sweet paprika lends a nice spicy warmth. Finding smokey paprika shouldn’t be too difficult and its fun to have around, I use it in breakfast skillets, on potatoes or in anything I want to have a real smokey flavour.
A lot of people enjoy bread with their soups, with this soup I suggest picking up your favourte baguette, gluten-free if you wish and toasting it with garlic. I will also post an easy method for garlic toasted baguette croutons.
Oven 350 degrees
One large or two regular sized baking sheets
Medium-large heavy bottomed soup pot
2 large heads of Cauliflower, de-stemmed and cut into 1 inch florets
5 cloves of Garlic, peeled
4 large Shallots, peeled and cut in half
4 tablespoon Olive oil, divided
8 cups of vegetable or chicken stock
1 1/2 teaspoon of thyme leaves, finely chopped
1/4 teaspoon of Paprika
1/4 teaspoon Smoked Paprika
1/8 teaspoon Cayenne Pepper
Fine grain Sea Salt and freshly ground Pepper to taste
1 small bunch Chives, finely chopped
In your large bowl, toss cut up cauliflower with whole peeled garlic and shallots with 3 tablespoons of olive oil. Season with sea salt and pepper then arrange on a one or two rimmed baking sheet in a single layer. Roast in oven for about 30 minutes or until the cauliflower begins to golden.
Heat the remaining tablespoon of olive oil in your soup pot over medium-high heat, add both paprikas and sauté gently for a minute or so. DO NOT BURN.
Add the roasted cauliflower, garlic and shallots as well as thyme, cayenne and then 8 cups of stock.
Bring to a boil then reduce to simmer for 30 minutes or until the cauliflower is very tender. Remove from heat and let stand to cool enough to purée the soup in a blender.
Return to pot, gently reheat and adjust seasonings to taste.
Top with chives and a sprinkling of paprika
Makes 10-12 cup servings
Garlic Toasted Baguette Croutons
Oven to 375 degrees
Cut baguette on a diagonal into thick 1 1/2 inch slices. Brush with olive oil and dust with fine grain sea salt and freshly ground pepper.
Place the baguette slices in a single layer on a baking rack placed on top of a cookie sheet and toast in the oven for 5 to 7 minutes or until lightly browned.
Remove from the oven and cool enough to handle. Cut a couple peeled cloves of garlic and rub fresh cut sides on the toasts. Float one or two slices on top of your soup!