This is such a delicious, creamy soup that’s made with absolutely no cream. It’s light and perfect when you want something simple to warm you through. Serve with either some simple toasted bread slices or cut the bread into croutons and serve right on top along with a dusting of good Parmigiano-Reggiano.
1/2 head cauliflower, stems removed and cut into medium-sized florets
1/2 shallot, chopped
1 tablespoon extra virgin olive oil, plus extra for drizzling
Salt, to taste
Freshly ground black pepper
1/2 – 1 cup low-sodium vegetable stock
1/4 cup fresh toasted breadcrumbs , optional
1-2 tablespoons freshly grated Parmigiano-Reggiano, optional
1. Preheat oven to 425°F. Place cauliflower and shallot on a baking sheet and drizzle with olive oil. Season with salt and pepper and gently toss to coat. Roast for 25-30 minutes, until softened.
2. Transfer mixture to a blender and add 1/2 cup of stock. Purée until smooth (add more stock if necessary). Pour soup into a saucepan and add enough stock to reach consistency you desire and cook until warmed through. Ladle into a serving bowl (or cup) and top with a drizzle of olive oil, breadcrumbs and Parmigiano-Reggiano (if using), or serve with toasted bread for dipping. Season with salt and pepper and serve warm.
Serves 1.Pin It