Roasted cauliflower blue cheese soup, is a comforting bowl of goodness. It’s rich flavors makes it an ideal first course, a small bowl will open the appetite. Alternatively, a larger bowl on a Saturday afternoon, is also great too.
If you’re a lover of blue cheese, you will enjoy this roasted cauliflower blue cheese soup, as the blue cheese provides not only a richness, but that distinctive tang you get from blue cheese.
I thought this soup would only be enjoyed by those who had acquired a taste for blue cheese, but I served it to my family, who all have varying tolerance for cheese, and I was very surprised they all liked it. In fact they loved it.
I used green cauliflower in this roasted cauliflower blue cheese soup, which is just a little more hardy than white. The grain of the florets are a little more distinctive when puréed. But never fear, this recipe works with any variety of cauliflower.
Pine nuts is all the garnish this soup needs. They’re a great complement to the flavors of the soup adding yet another layer of richness, a subtle buttery taste. If your diet doesn’t allow nuts, then chopped chives is a nice alternative.
Roasted cauliflower blue cheese soup, is a tasty soup that will delight the palate of your family and friends. Give this recipe a try soon and let me know what you think.
Roasted Cauliflower Blue Cheese Soup
- I medium cauliflower
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 packed cup onions sliced
- 32 fl oz chicken stock
- 2 bay leaves
- 1/4 cup heavy cream
- 1/3 cup blue cheese crumbled
- Salt and pepper to taste
- 1/4 cup pine nuts
Equipment & Utensils
- Large baking tray
- Large saucepan with cover
- Cut florets away from the stalks and leaves and cut florets into 2" pieces
- Place florets on a baking tray and drizzle with 2 tbsp of olive oil, then place in a preheated oven at 400 until florets become golden (approx. 30 minutes).
- Place the balance of the olive oil and the butter into a saucepan and heat on medium.
- Once butter has melted add onion and sauté, then add roasted cauliflower and sauté some more.
- Add two thirds of the chicken stock and bay leaves and mix thoroughly.
- Allow chicken stock to heat through to allow the flavors to combine, then lower heat to simmer and cook for 15 mins.
- The florets should easily pull apart now.
- Remove the bay leaves, then transfer contents of saucepan into blender, and set saucepan aside.
- Pulse until the cauliflower florets are blended, then blend on high for 1 -2 mins dependent upon speed of blender.
- Once the cauliflower is completely puréed, pour the contents of the blender back into the saucepan and place on a low heat.
- Add cream, cheese and balance of chicken stock and mix thoroughly.
- Allow soup to heat through then add salt and pepper to taste.
- Serve immediately and garnish with a sprinkle of pine nuts.