Elegant and Affordable: Roasted Cauliflower Soup with Tarragon

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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

• 1 cauliflower head, cut into florets
• 1 medium shallot, diced
• 4 cloves garlic, minced
• 2 Tbs olive oil
• 5 Tbs unsalted butter
• 1/2 tsp marjoram
• 2 1/2 tsp dried tarragon
• 3/4 tsp aleppo red pepper flakes
• Kosher salt, to taste
• Cracked black pepper, to taste
• 4 cups vegetable stock
• Homemade croutons, for garnish
• Fresh chopped parsley, for garnish

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.