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.
What a great idea to roast the cauliflower. I must try that!
I think you’ll really like it. It gives a much more complex (and delicious) flavor to the soup!
I use califlower frequently to make a cream soup. I cannot get enough of that delish veg.
I can’t either! It’s just so delicious!
Kenley, this look delicious!! I love the addition of red pepper flakes 🙂
Thanks Judy! I think I’m becoming addicted to Aleppo Red Pepper Flakes! They go well with almost everything! 😉
Aleppo Red Pepper flakes seem to be “all the rage” lately. This soup looks like my kind of recipe–thanks for sharing this.
I am a huge fan of them — enjoy their flavor so much more than some of the other red pepper flakes. Glad you like the recipe!
This looks delicious! I’m planning to make a pea soup tonight and will be following with this recipe later in the week. It’s cold and nasty this week in Chicago & this looks just the treat to warm up with.
Yes, from what I’ve been hearing about the weather up there it is DEFINITELY soup season!! My family lives in Wisconsin and I’m originally from there too, so I know how awful March can be!
Great recipe my friend 🙂
Thanks so much!
this recipe looks delicious! 🙂 hubby would love this one; he LOVES cauliflower a bit too much! 🙂
Thank you! Glad you like it — and yes, cauliflower is awesome (is there such thing as too much??? 😉 )
ha!ha! I guess not! 🙂
This looks terrific, cauliflower is sort of a forgotten vegetable, I bet it makes a wonderful soup. Thanks!
It really does! Very creamy and because cauliflower has a milder flavor, you can do so much with the seasoning!
I absolutely love anything with cauliflower. Can’t wait to give this soup a try!
Thanks! I do too! Hope you enjoy it 🙂
Oh, it’s one of my fav veggies too! Bookmarking the recipe so i can make it at home! (I don’t cook that much in Moscow ;))
Really glad you like it Lena! You’ll have to let me know if you make it when you’re back at home.
Will do! xx
I rarely cook with cauliflower…but with the words “elegant” and “affordable” linked to that veggie, I’m tempted to try this!
Even if you don’t usually cook with it Lauren, I really think you’ll enjoy this. Because of the variety of seasonings that work well with cauliflower, you can turn a mild soup into something really special and elegant, without spending much money money.
Kenely, I absolutely love this recipe. Roasting the cauliflower is gonna add so much flavor. My neighbor always mistaken my rosemary for tarragon. But I have only seen tarragon once over here. Wonder how it taste like….danny
Thanks Danny. Tarragon has a bit of an anise/licorice type taste but much, much more mild than anise (as in I would not substitute one for the other). If you have difficulty finding tarragon over there, I would actually suggest using rosemary instead. Not from a flavor comparison –they don’t taste alike — however, rosemary would taste quite well with this soup also.
Hi Kenley. Thank you very much for the information and tip. I really appreciate it. You are always so willing to share and there is so much I can learn from you….danny
So glad I can help 🙂
What a great recipe. I love cauliflower – it’s summer here (in the tropics) so I’m bookmarking this page for a winter treat 😀
Thanks! Glad you like it. And yes, pry a better recipe for when it is winter there 🙂
This sounds great can’t wait to make this….
Thanks Cynthia! 🙂
I love cauliflower, I love vegetable soup but I just don’t care for tarragon. Can you suggest another herb/spice as an alternative? Thanks, Thea
I would suggest using fresh rosemary instead. The rosemary would compliment both the roasted cauliflower and the sweet heat of the aleppo red pepper flakes.
Thank you! I love rosemary! ~Thea
You’re quite welcome 🙂
The roasted cauliflower really makes the soup deliciously creamy. Great stuff.
Thanks Chris! 🙂
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Yes! I love it. I actually have all the ingredients on hand too. I’m going to make it. THank you.