Roasting cauliflower until it is browned brings out its natural sweetness more than when it is simply simmered. It’s this step that really makes this creamy soup something special. Garnishing it with thinly sliced prosciutto and toasted pine nuts makes it even better.
| PREP: 10 minutes | COOK: under 1 hour | COOL: none |
10 cups cauliflower florets (from a roughly 2¾-pound cauliflower)
¼ cup extra virgin olive oil
6 tablespoons salted butter
1 white onion, cut into ½-inch dice
1 garlic clove, minced
1 teaspoon dried thyme
2 pinches dried tarragon
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper
½ cup dry sherry (optional)
5 cups vegetable broth
1 cup heavy cream
8 ounces sour cream or cream cheese, cut into 2-inch pieces
4 ounces prosciutto, thinly sliced (optional)
½ cup pine nuts, toasted
1. Preheat the oven to 425°F.
2. Spread the cauliflower on a large baking sheet and drizzle with the olive oil. Roast until browned in spots, about 25 minutes. Set aside.
3. In a large soup pot, melt the butter over medium heat. Add the onion, garlic, thyme, tarragon, and salt and pepper and sauté until the onion is tender and translucent, about 7 minutes.
4. Add the sherry (if using) and cook for 1 minute.
5. Stir in the vegetable broth and roasted cauliflower and bring to a gentle boil. Reduce the heat and simmer until the cauliflower is very soft, about 10 minutes.
6. Add the cream and sour cream (or cream cheese). Bring to a simmer over medium heat.
7. Use an immersion blender to blend the soup until smooth. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the little steam vent in the lid.)
8. Ladle into soup bowls. Top each serving with a little prosciutto (if using) and toasted pine nuts. Serve hot.
9. Store leftovers in a covered container in the refrigerator for up to 2 days.
Makes 4 to 6 servings