According to the husband this 3 cheese roasted cauliflower tomato soup is “the best soup ever!” And I have to agree. It’s so creamy!
It has happened. All of these years of picking our cauliflower out of those costco veggie bags (what’s it called? Normandy mix?) we’ve finally found a way to fall in love with the stuff. In fact, I wonder if I could use frozen cauliflower for a 3 cheese roasted cauliflower tomato soup? No? I’ll have to experiment. And I feel just awful but I didn’t do any pretty pics. Sorry. I just was so surprised by it’s taste and was losing light fast so I had to hurry and snap a photo.
The other day I asked if any of you liked cauliflower soup after noticing how many people search for roasted cauliflower. I mean, where was I all of these years? I thought everyone ignored the white stuff. I for sure would have if I was a pioneer and saw it. Anyway, I also started hearing rumor that people eat something called Wisconsin Cauliflower Soup at Cafe Zupas and I couldn’t help but be intrigued.
I mean, these were people I totally trust about food and yet they were actually pureeing and EATING cauliflower? Had they gone crazy or was I living in a hole? And that’s where you all come in. We stinking love our readers. Your advice is always awesome and you all totally love eating like we do. So I asked, you answered and the verdict was in. Cauliflower soup is a must try.
And then I doubted. I started to get nervous that it couldn’t possibly be wonderful made from something so bland. So I doctored it up. We love our roasted tomato soup and happen to think it’s the best ever, so I prepped the cauliflower to be roasted. And that’s when I noticed the four sad roma tomatoes. Surely I should add those, right? So then if you’re going to add tomatoes why not roast a little garlic, yeah? We got it all on the pan, and cooked it to perfection, blended everything together and then since I was already getting crazy I threw in 3 cheeses, fontina, colby jack and parmesan. And it was creamy, delicious, perfection. And even Cade said, “New favorite soup! I can’t stop eating it!” So my darlings, it’s your turn to make it and report back to me.
Is Cauliflower Good For You?
Cauliflower is as good a source of fiber and vitamins.
Cauliflower also contains nutrients that protect against cancer.
Cauliflower also contains choline that is essential for learning and memory.
Can Cauliflower Soup Be Frozen?
Cauliflower soup can be frozen.
If the soup is a cream-based soup, initially omit the the milk or cream from recipe and add it later when the frozen soup is
reheated, to avoid the chance of curdled milk.
Or, you can freeze cream based soup if you take proper care to reheat slowly and stir often to prevent curdling the milk.
Ladle or pour the cool soup into medium or large plastic containers or large plastic freezer bags to store in the freezer.
Can Tomato Soup Be Frozen?
You can freeze tomato soup.
The completed recipe can be frozen, but special care in reheating is required to avoid curdling the milk.
Heat slowly and stir often when reheating milk based soups.
Or, you can freeze the soup without the milk and add the milk when you heat it up.
3 Cheese Roasted Cauliflower Tomato Soup
3 Cheese Roasted Cauliflower Tomato Soup
- 1 head cauliflower, about 2 pounds
- 4 roma tomatoes
- 1 clove garlic
- 3 1/2 tablespoons unsalted butter
- 1/2 large onion, chopped
- 1/4 cup flour
- 1 cup heavy cream, or milk for a skinny version
- 1 cup half and half
- 1 3/4 cup hot water plus 1 1/2 teaspoon better than bouillon, or 1 3/4 cup chicken or vegetable stock
- 1 1/2 cup water
- 1 1/2 teaspoon kosher salt, or 3/4 teaspoon regular salt
- 1 teaspoon dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 cups colby jack cheese, grated
- 1/2 cup fontina cheese, grated
- 1/4 cup parmesan cheese, grated
- pepper to taste
- Heat the oven to 375 degrees.
- Break up the cauliflower florets, slice the ends off the tomatoes and cut in half and leave the garlic in the paper and place everything on a cookie sheet.
- Drizzle with olive oil, salt and pepper and toss to coat.
- Bake for 30-45 minutes or until the cauliflower is beginning to turn golden.
- Remove from the oven.
- In a large pot over medium heat, add the butter and melt.
- Add the onion and saute until tender, about 2 to 3 minutes.
- Quickly add the flour and stir to combine.
- Allow to cook for one minute then, while stirring, add the cream, half and half stock (see note), and water.
- Stir to break up the flour mixture and then add the cauliflower, garlic, and tomatoes.
- Bring to a boil, and add the worcestershire and mustard and then remove from the heat.
- Pour half of the soup in a blender with the lid raised a little and while holding the lid, blend until smooth.
- Repeat with remaining soup and add back to the stove.
- Bring back to a boil and stir in the cheeses and seasoning to taste.