Roasted Cauliflower Soup

Roasted Cauliflower Soup

I had the best roasted cauliflower soup at JCT Kitchen, so when I had some leftovers after making this dish, I knew what I had to do 🙂

Ingredients: serves 4

  • 2 cups roasted cauliflower
  • 1 cup chicken (or vegetable) stock
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1/4 cup shredded parmesan
  • 1/2 tablespoon butter
  • salt & pepper, to taste

Roasted Cauliflower Soup 2

  • Warm stock, milk, cream, parmesan, and butter in a pot on the stove.
  • Add warmed mixture and roasted cauliflower to a blender, and blend to desired consistency. Season with salt and pepper.
  • Pour into a bowl. If desired drizzle with olive oil, fresh cracked pepper, and parmesan.

Leftover soup can be frozen in a freezer bag. To reheat: Simply thaw in the refrigerator, and then warm soup in a pot on the stove. Sprinkle on some chicken (one chicken-less day, I even tried it with sunflower seeds on top…yum!), add a side salad, and BAM! It’s another meal with very minimal prep. 

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