This Creamy Cauliflower Soup = Status with the Boys!
Rated 2.7 stars by 3 users
What's better than eating hot soup with the boys? Probably only eating hot smoked roasted soup with the boys. This is a recipe for a creamy (and healthy I might add because there is actually no cream!) cauliflower soup. Trust me on this, it may not sound like much but this soup will give you status with the boys. I adapted this recipe from a cauliflower soup recipe from the Cookie + Kate blog. For a while this was my top cooking blog, check it out.
1 large head of cauliflower, broken down in to even sized florets
Olive oil (for cooking and drizzling)
1 medium red onion, diced
2 cloves of garlic, pressed
4 cups of veggie broth
2 tablespoons of unsalted butter
1 tablespoon of lemon juice
¼ teaspoon of ground nutmeg
Salt (to taste)
Chives, finely sliced (for garnish)
Watch the video below and follow all my socials (@rolling_bones_barbecue), or no soup for you!
Get your smoker set up for 350 degrees F, I’m using oak would and the smoke flavor was strong so you might consider using something lighter like apple wood.
Get your cauliflower florets on a rimmed baking sheet and drizzle with about 1-2 tablespoons of olive oil and sprinkle with salt. Toss to evenly coat.
Put the cauliflower on the smoker and smoke for ½ to 1hr. The longer you shhhhhmoke, the stronger the smoke flavor will be. I think the soup is nicer at the ½ mark, with a more delicate smoke flavor. Give the pan a little shake half way through. When the cauliflower is nearly done on the smoke, preheat your over to 400 degrees F.
Take the cauliflower off the smoker and bake in the oven (on the same pan) until it is soft, about 15 minutes.
Slightly before the cauliflower is done, add 1 tablespoon of olive oil into a soup pot on medium heat and sauté your onions with a pinch of salt until soft and slightly translucent.
Add the garlic and cook, stirring for about 30 seconds and then add in your veggie broth.
Increase your heat to medium high and bring the mixture to a boil, then simmer for 20 minutes.
After 20 minutes, transfer the soup to a blender, add the butter, lemon juice and nutmeg and puree until smooth. Salt to taste.
Garnish with chives.
Eat BBQ, Live Forever!
Add some toasted almond slivers and/or croutons to give this dish some crunch!