Adventures in Everyday Entertaining
Cauliflower is one of my favorite vegetables. There is so much you can do to “jazz” it up. This soup has a wonderful flavor combination with the tarragon and aleppo red pepper flakes.
**Eliminate butter to make soup vegan.**
Roasted Cauliflower Soup with Tarragon
Preheat oven to 375 degrees.
Place cut cauliflower florets in a jelly pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast 20-30 minutes (stirring half way through), or until cauliflower is fork-tender and begins to brown. Remove from oven and let cool.
In a dutch oven, or large pot, heat olive oil over medium heat. Add shallot and saute until translucent. Add garlic and let saute for 2-3 minutes.
Add butter and let melt to combine with the shallots and garlic. Season with the marjoram, tarragon, red pepper flakes, salt and pepper. Let simmer for 3-4 minutes.
Add roasted cauliflower and vegetable stock. Stir to combine. Let soup come to a boil, and then turn the heat to low. Simmer for 15-20 minutes.
Remove from heat, and using an immersion blender, blend the soup to a smooth consistency.
Return to heat and let simmer. Adjust seasoning to taste.
Serve in bowls and top with homemade croutons and chopped fresh parsley.