Roasted Cauliflower Cream Soup with Croutons | Smooth and Aromatic
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50 min
Under an hour
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O supă cremă fină și reconfortantă din conopidă rumenită la cuptor cu usturoi, îmbogățită cu smântână dulce și servită cu crutoane crocante de pâine cu maia. Un preparat cald, catifelat și plin de aromă, perfect pentru zilele răcoroase de toamnă.
Ingredients
Preparation method
Roasting the cauliflower and vegetables
Preheat the oven to 200°C. Break the cauliflower into medium-sized florets, wash them, and dry them thoroughly with a paper towel. Remove the outer papery layers from the head of garlic and slightly slice off the top, leaving the cloves intact.
Place the cauliflower florets and the head of garlic on a baking tray lined with baking paper. Drizzle with 20 ml of the extra virgin olive oil, season with half of the sea salt and ground black pepper. Roast in the oven for 25-30 minutes, until the cauliflower turns golden and lightly caramelized at the edges, and the garlic is soft and creamy. Set aside a few browned florets for garnish.
Preparing and blending the soup
In a large pot, melt the butter over medium heat together with the remaining 10 ml of olive oil. Add the finely chopped onion and the diced potatoes. Sauté everything for 4-5 minutes, stirring constantly, until the onion turns translucent.
Chef's tip
Caramelizing the cauliflower in the oven is the secret to this soup's deep and rich flavor, giving it a sweet roasted nutty aroma.
For an extra crunchy touch, you can also add a handful of lightly toasted pumpkin seeds or flaked almonds when serving.
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