If you once thought you didn’t like Cauliflower, I am begging you to reconsider with this Roasted Cauliflower Leek Bisque.
Cauliflower is one of those veggies that tends to get the rath of many, but somehow always ends up on top in my opinion. Plain ole raw Cauliflower is one thing, but ROASTED Cauliflower is another.. combined with shallots & leeks and blended to creamy perfection.. um, yes please. I will eat that all day any day.
I love love love when the weather starts to cool off, and I secretly love when it gets dark outside earlier because that means more time to lounge around in big comfy sweatshirts and make large pots of delicious soups. Oh, and sip on vino, lots and lots of vino…duh.
I absolutely love making soups, especially when it involves roasted vegetables. Not only are they incredibly hard to mess up, but they are so creamy and have SO much flavor. And, require very little hands-on time. That’s a major plus.
One of the other very many reasons I love making soups is how interchangeable they are. You can substitute ingredients based on what you have on hand or how much time you have. For example, I re-made this soup the other night and didn’t have any leeks on hand, so I added an extra shallot and couple extra cloves of garlic, and it was just as delicious as the first time!
Being able to improvise in the kitchen is huge. Next time you realize you are missing an ingredient, don’t freak out! Take a step back and try to think of something else to put in its place.
Most of the time, it’s not going to make or break the dish, so try to get creative and make up for it in another area.
Being confident and not afraid to experiment is essential.
I would be lying if I told you i’ve never messed up a recipe. I have messed up SO many things, but that is also how I learn and grow.
As you continue to get to know me, you will learn that I laugh at pretty much anything and everything. And I have a very loud and distinct belly laugh.
So, what I am trying to tell you is when I mess up or something doesn’t taste just right, I tend to make light of it and laugh it off. It’s not the end of the world and I can assure you i’m much less likely to make the same mistake twice.
I would love to hear your thoughts about this soup and any others you have tried! Cheers my friends!
For the soup:
- 3–4 T olive oil
- 1 large head of cauliflower, roughly chopped
- 1 shallot, sliced thinly
- 2 large leeks, sliced into 1/2 in pieces
- 3 cloves garlic
- 6 c chicken broth
- 1 1/4 c heavy cream
- 1/2 tsp thyme
- 1 tsp salt
- 1 1/2 tsp pepper
- 1/4 tsp oregano
- 1 c italian cheese blend (I used Trader Joe’s Quattro Formaggio blend)
- 1 large handful chopped parsley
For the Croutons:
- 2 russet potatoes, peeled and cut into 1 inch cubes
- 3 T olive oil
- 3 large cloves of garlic, minced
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/2 tsp turmeric
- 1/4 c fresh parsley, chopped finely
- 1/4 c Parmesan or white cheese blend (I used Trader Joe’s Quattro Formaggio blend for these as well)
- Preheat oven to 400 degrees
- Place cauliflower, leeks, garlic, and shallots onto foil lined large baking sheet. Drizzle with olive oil and 1/2 tsp salt and 1/2 tsp pepper. Toss to coat.
- Roast for 30-40 minutes, or until golden brown.
- Put roasted vegetables in large stock pot with chicken broth and cook over medium heat for about 20-30 minutes.
- Using an immersion blender or food processor, blend together until you’ve reached your desired consistency.
- Add cheese and cream and stir together.
- Serve with fresh parsley, potato croutons, freshly cracked pepper, and a drizzle of olive oil!
- For the Croutons:
- Increase the oven to 425 degrees
- Combine all crouton ingredients in a mixing bowl and toss to coat the potatoes evenly.
- Spread the potatoes onto a large greased baking sheet in a single layer, so that the potatoes aren’t on top of each other.
- Bake for 35-45 minutes, until potatoes are crispy.