This one is a new favorite! I never thought my favorite soup would be made of cauliflower. I never thought my favorite anything would be made of cauliflower. I had a tough time getting down with cauliflower for a while. You know those frozen bags of mixed veggies that have some combination along the lines of peas, carrots and cauliflower? They kind of ruined cauliflower for me. The cauliflower was always the blandest, soggiest part of the mix, and for a long time that was the extent of my cauliflower experience. It made me think I just didn’t like the stuff. It wasn’t until I started blogging that I started playing around with cauliflower in my kitchen. And wow, I loved it! When it comes to making cauliflower delicious, roasting is the way to go. I actually had a hard time putting the roasted cauliflower for this recipe into soup. I could’ve eaten it all straight from the skillet. (Hint: if you’re looking for a show stealing side dish, just roast some cauliflower with blackening seasoning as instructed in this recipe.) To make this soup you’ll be roasting some cauliflower, onions and garlic all at once. I always get a few questions when I post a recipe calling for a whole head of roasted garlic, so to address that in advance: the amount is correct! Roasting the garlic mellows the flavor so much you could eat the garlic straight with a fork. So a whole head isn’t really that much when you roast it. The cauliflower and onion get sprinkled with blackening seasoning before roasting. I like to make my own, since I generally have all the requisite spices on hand, but feel free to use a commercial blackening seasoning if you prefer. Drizzle the veggies with olive oil, toss with spices, and roast away. Once the cauliflower, onion and garlic are done roasting, into the soup they go for a brief simmer. You can then blend everything up until it’s nice and creamy. I used an immersion blender, but a food processor or regular blender works just as well. I like my creamy soups with toppings. Pile on the hot sauce, scallions, parsley, or whatever else you like.
Tips for Making Perfect Blackened Cauliflower Soup…
If you decide to use a commercial blackening seasoning, be sure to check if it contains salt. Some do, and some don’t. If yours does, consider using low sodium broth to ensure the soup doesn’t get overly salty.Store-bought blackening seasonings also vary quite a bit in heat level. If you’re not into super spicy food, you’d be best to make it yourself, and go easy on the cayenne.I like my soup nice and thick, so I only used 3 cups of broth in the batch you see in the photos. Use more (or less) if you prefer.
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