Roasted Cauliflower Brie Soup
Roasted Cauliflower Brie Soup,
In the past few years, I’ve come across Brie and other soft cheese at regular intervals. I used to enjoy it simple baked and smeared on a cracker. Lately, I’ve learned to incorporate it into my cooking. With such a buttery texture and pungent (enough) flavor, I thought it may pair well with a cream-based soup. Well, lo and behold. Who knew roasted cauliflower and Brie would marry so happily inside a soup bowl?
Roasted Cauliflower Brie Soup
Ingredients:
– 1 head of cauliflower (roughly 8 cups), chopped
– 1 medium white onion, roughly chopped
– 2 cups whole milk
– 1/4 cup heavy cream
– 3 cups vegetable broth
– 1 cup water
– 6 ounces Brie, rind removed and diced
– 6 cloves garlic, in tact and with skin on
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried or fresh thyme, finely minced
– Salt and pepper, to taste
Before We Get Started…
– To ensure even roasting, spread cauliflower across multiple baking sheets if one singular baking sheet is not large enough.
– If using a standing blender to blend the soup, do it in small batches; blending hot soup in large quantities can lead to an overflow and possible injury. (Or, at the very least, you might inadvertently paint your walls with some delicious soup.)
Directions:
1.) Preheat oven to 400°F.
2.) In a large bowl, combine cauliflower, olive oil, thyme, and garlic powder. Toss until cauliflower is coated. Spread cauliflower in an even layer across baking sheet(s). Cut the ends off of garlic cloves, drizzle in olive oil, and place on baking sheet. Roast cauliflower and garlic for 25 – 30 minutes, making sure cauliflower is turning light brown in spots but is not entirely roasted through.
3.) In a four quart saucepan, add vegetable broth, water, and chopped onion. Bring to a boil then reduce to a simmer for 10 minutes. Remove onion and discard.
4.) Remove skins from garlic and squeeze roasted garlic onto roasted cauliflower. Add cauliflower, garlic, and bay leaf to saucepan. Simmer for approximately 30 minutes or until cauliflower is tender. Remove bay leaf and discard.
5.) Blend soup using either an immersion blender in the sauce pan, or blend in batches using a standing blender. (See note in Before We Get Started… regarding blending hot soup in a standing blender.) If using a standing blender, return soup to the sauce pan when finished.
6.) Return soup to a simmer. Add milk, cream, and Brie and stir until combined and Brie has melted and thoroughly combined with the soup. Add salt and pepper to taste.
7.) Remove soup from heat and serve immediately, topping with thyme leaves, if desired. If storing leftover soup in the refrigerator or freezer, allow soup to come to room temperature before storing in containers. Serves 4 – 6.