As soon as the weather turns cool, I crave soup. Few things are as comforting as a big pot of something delicious steaming on the stove. Chilly days are also a great time to make a big batch of vegetable stock –– that way, you have plenty of homemade stock ready to go for cold weather dishes like stews and braises.
For this rich roasted cauliflower soup, I first made up a few quarts of homemade vegetable stock, and then roasted up one head of cauliflower, sliced, plus a head of garlic. The resulting soup was incredibly flavorful, but also light. The cauliflower takes on the roasted garlic flavor beautifully. I topped my soup with a savory mix of crispy caramelized onions and mushrooms, which lend texture and crunch to the velvety soup.
Along with the long-form recipe, I’ve also offered up a pared-down version that can be made in a half hour, since not everyone has the time for an all-day soup project.
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