Awwww, spring, that most confusing of seasons. The time of year when you’re not quite sure whether to break out the flip flops and shorts or wrap up in a cozy sweater. Roasted Cauliflower Soup is the perfect meal for the season!

The weather (especially here in Wyoming) can’t make up its mind either. This is the time of year when I struggle with what to make for dinner. Do I embrace the spring and grill on my deck despite the sudden snow flurry? Do I make one of my favorite comfort meals for that rainy evening? When in doubt, I make a hot, comforting soup filled with delicious fresh ingredients and vegetables.

This recipe is a modified hybrid of several others I have tried. I hope you agree, it is the perfect meal for those in-between spring evenings.

Ingredients:

  • 1 Head of Cauliflower
  • 1 Head of Garlic
  • ½ Yellow Onion
  • 2-3 Carrots
  • 1 Celery Rib
  • 2 Tbs Olive Oil
  • 4 Cups of vegetable or chicken broth
  • 2 Cups Shredded Italian Cheese
  • ¼ Cup Half n Half
  • 1 tsp oregano
  • 1 tsp sage
  • 1 tsp paprika
  • Salt and Pepper to taste
  • Bacon or Pork Sausage

Directions:

Coarsely chop cauliflower and toss in 1 Tbs of Olive Oil and spread on baking sheet. Next chop top off garlic and drizzle with 1 tsp of olive oil and wrap in tin foil.  Roast cauliflower and garlic at 425 for 20-30 minutes.

While cauliflower and garlic are roasting, cook bacon or pork sausage in heavy pot. Remove bacon or pork sausage from pan and set aside.

Coarsely chop onion, carrot, and celery. Sautee onion, carrots and celery in bacon or sausage grease (add additional olive oil if necessary) in pot over medium heat until tender.

When cauliflower is tender and slightly caramelized, add to pot and continue to sautee. Peel and dice garlic, and add to pot. Season with oregano, sage, and paprika. Add broth and bring to boil. Reduce heat to low and simmer until all vegetables are tender.

When vegetables are tender remove 1/2  of mixture and blend in blender or use a stick blender. Re-combine soup and add cheese, stir occasionally and cook until cheese is melted. Add half n half and heat on low stirring occasionally. Add additional salt and pepper to taste.

Want more great recipes?

Not Your Mama’s Tuna Noodle Casserole

The Best Stuffed Peppers

Hungarian Mushroom Soup

Red Beans and Rice with Smoked Sausage

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