Ina Garten Cauliflower Soup Recipe
Ina Garten's cauliflower soup is just, well...wow!The combination of tender cauliflower, aromatic vegetables, and a velvety broth gets me every time!To get it right, roast the cauliflower before adding it to the pot for an extra layer of flavor that really shines through.Oh and I always recommend using an immersion blender to achieve a smooth and silky texture.
Ingredients
- 1 head Cauliflower cored and roughly chopped
- ½ Onion finely diced
- 1 Carrot finely diced
- 1 Celery stalk finely diced
- 1 stick Butter divided
- 8 cups Chicken broth low-sodium
- 2 tbsp Heavy cream
- Salt to your preference
- Pepper
Instructions
- Preheat your oven to 400°F.
- Prepare a baking sheet with parchment paper.
- Cut the cauliflower into small, even pieces and spread them on the baking sheet.
- Drizzle 1 tablespoon of olive oil over the cauliflower and season with salt and pepper.
- Roast in the oven for 25 minutes until golden brown.
- In a large pot, melt half of the butter over medium-low heat.
- Add the finely diced onion, carrot, and celery.
- Sauté until the onions are translucent.
- Add the roasted cauliflower and chicken broth to the pot.
- Let it simmer for 20 minutes.
- Use a blender to process the soup in batches until smooth.
- Return the blended soup to the pot.
- Stir in the heavy cream.
- Season with salt and pepper to taste.
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