Roasted Cauliflower Soup

I hope everyone had a wonderful Christmas and New Year. It's nice to be back here on the blog, I must say. I didn't mean to be gone so long, but my family and I were busy with guests visiting, the usual Christmas madness, and then just taking some time to relax a bit.

Since this is our first year of living in Nevada, we didn't really know what to expect as far as how cold the weather would be in the wintertime. My son and his wife have lived here for five years, and they kept telling us to expect a very cold and windy season. But when you move here in July and it's 110 degrees, it's kind of hard to believe.

It turns out they were definitely right, it's cold here in the dessert. I've been wearing my heavy jackets and boots and scarves most of the time. And it's soup weather for sure, so I've been busy in the kitchen making big batches of our favorite soups to enjoy.

I just recently made this Roasted Cauliflower Soup for the first time, and it's now one of my favorites. The recipe is very easy to make, and I really like the flavor of the cauliflower after it's been roasted in the oven with olive oil and salt and pepper. The cream gives it a rich and velvety texture, and if you are a fan of cream soups like I am, I hope you'll give this recipe a try.

I started making my own croutons with cookie cutters, and the stars are some of my favorite shapes. My grandchildren love them, and it makes them want to try new soups just so they can top them with stars, hearts, and flowers. Just use your favorite bread and cut out the shapes with small cookie cutters. Then put them on a cookie sheet and place in a 400 degree oven for 8 minutes, turning once at 4 minutes.

Recipe for Roasted Cauliflower Soup

Ingredients:

4 tablespoons olive oil

1 medium onion, chopped

1 head of cauliflower, cut into small chunks

3 cups chicken broth

1 cup heavy cream

salt and pepper to taste

additional olive oil for drizzling

bread slices for making croutons (optional)

Directions:

Preheat oven to 375 degrees. Place cauliflower pieces on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper. Roast in oven until edges are brown, turning once, about 18-20 minutes.

In a large Dutch oven, heat remaining 2 tablespoons of olive oil, add onions and cook until soft, about 5 minutes. Add roasted cauliflower to onions, then add chicken stock.

Bring to boil. Let boil 8 minutes, add salt and pepper to taste. Turn off heat, add heavy cream and stir.

Puree soup with immersion blender ( or regular blender). Drizzle lightly with addition olive oil, sprinkle with pepper, and top with croutons, if desired.

*Recipe adapted from Sweet Paul Magazine.

-Post by Patricia



Cream Of Tomato Soup Recipe #Fall #Soups

When I was growing up, canned tomato soup was a staple in our house. We had it for lunch all the time, and I pretty much assumed that was the way all tomato soups would taste. But that is definitely not true, and I think homemade soup always tastes better than canned.

I adapted this Cream of Tomato Soup recipe from Martha Stewart, and it's so delicious. It's one of my go-to recipes that I use when I want to make a soup that I know will turn out great, and my family and friends will enjoy.

And if you add a green salad, some garlic or cornbread, you have a delicious and easy dinner. A soup dinner is one of my favorite meals to put together during fall and winter. There is just something so cozy about a big pot of soup simmering on the stove when it chilly and rainy outside.

Like most of the soups I make, this recipe could be doubled, and the other half put into the freezer for another day. It's great to come home after a long day and know you have a delicious, already made soup that you can heat up for dinner.


Recipe for Cream of Tomato Soup

Ingredients:

2 tablespoons butter
1 onion, chopped
2 cloves of garlic, minced
2 (14 ounce) cans whole peeled tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups chicken stock
1/2 cup heavy cream
sour cream for topping


Directions:

1. Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
   
   
2. Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
   
   
3. Working in batches, transfer tomato mixture to a blender, or food processor. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
   
   
4. Return soup to a clean pot and set over low heat. Whisk in cream, season with salt and pepper, top with sour cream. Serve immediately.

Makes 6 servings.

My Five Favorite Soups List Of 2014

With the new year just a couple of days away, I wanted to share with you my five favorite soups that I cooked this year. Soup is such a delicious and comforting meal, and perfect for those chilly nights that winter brings.

I hope you enjoy my soup round-up, which starts with Italian Sausage, Noodle, and Kale Soup. This soup is extra hearty, and even people who say they don't like kale, end up loving this soup. And the Italian sausage in it, brings a great flavor to it.



For me, Butternut Squash Soup is earthy and delicious. I roast a couple of squashes in the oven to make a double batch of this soup, and freeze half of it. It's so great to come home on a cold day and know you can pull a batch out of the freezer and have it for a yummy meal.



I'm such a big cheese lover, and it's so packed with cheesy goodness, that this soup is one I make over and over again. Cheesy Vegetable Soup lets you be very flexible about using the veggies you have on hand. I usually always have most of the ingredients on hand, and this soup is very quick and easy to put together.



Your slow-cooker can be your best friend when it comes to making soup. It's so easy to toss ingredients into it and let them simmer away all day. This Chicken and White Bean Soup is packed with flavor, and my whole family adores it, especially the kids.



I think every cook should have a really great vegetable soup recipe. This Easy Vegetable Soup is mine, one that I make year-round. It adapts well to veggies you have on hand, and the flavor really is deep and delicious. I love pairing this with a hearty bread, and it makes a delicious and comforting meal.

Cream Of Mushroom Soup

Since I am such a mushroom lover, Cream of Mushroom Soup is one of my favorites. There is just something so earthy and wholesome about this soup that makes it perfect for dinner on a cold fall evening.

The base of the soup is sautéed onions, rosemary, garlic, bay leaves, and chopped button mushrooms. This smells so wonderful as the mushrooms cook.

I served this for dinner, along with a simple green salad, and warm garlic bread sticks. It was so good, and I was hoping there would be leftovers for lunch the next day, but no such luck. But I'm always happy when my family loves what I make them.

I topped the soup with roasted tomatoes that have been packed in olive oil. They are so delicious this way, and are really one of my favorite soup garnishes for creamed soups. You can find them at the grocery store in bottles, or like I did, at your store's salad bar. I just put a few in a container, and they are less expensive this way.

Recipe for Cream Of Mushroom Soup

Ingredients:

1/4 cup butter
1 medium white onion, chopped
4 cloves garlic, minced
3 bay leaves
2 teaspoons rosemary
1-1/2 pound button mushrooms, coarsely chopped
2 14 ounce cans chicken broth
2 cups whipping cream
1/2 cup roasted tomatoes in olive oil

Directions:

In a large Dutch oven or soup pot, melt butter. Add onion, garlic, bay leaves, and rosemary; cook over medium heat 5 minutes, or until onion is tender. Add mushrooms; cook and stir 5 minutes.
Add broth, bring to boiling. Reduce heat: simmer uncovered 5 to 10 minutes or until mushrooms are tender. Remove bay leaves. Cool slightly.
In a blender, or using a hand-held blender, blend soup until almost smooth. Return to pot (if using a regular blender) and season with salt and pepper, to taste. Bring to boiling. Whisk in cream, heat through.
Ladle into soup bowls, and top with roasted tomatoes.

Makes 6 servings.