Ok, I know what some of you are thinking. It’s summer where most of you are. And judging by most of your tweets and FB posts, it’s hotter than a moose’s manbits where you live. But I made this soup a couple of weeks ago when it was cold and rainy. Seriously, Iowa weather slays me. One day it’s 68 and storming and the next day it’s 99 . I asked Twitter if it I should post this or not since most people aren’t needing warming up these days, and the response was a resounding yes. Some people said they eat soup all year long, that they have it daily for lunch, and some people even replied that it’s winter where they lived!
I honestly don’t remember where the inspiration for this recipe came from other than the fact that I had a big pile of onions and a head of cauliflower on the verge of death (as was my will to live when it was COLD IN JUNE). But I can tell you this: it came out awesome. Creamy and sweet, rich and savory, without being too heavy. When the soup was cooked, I choose to put 3/4 in the Vitamix and puree and then stir back in. This way, it was still left with some substance and texture. This is a personal preference – you can choose to blend it all, half, or none, though I recommend at least some so it gives the soup a nice creamy base.
Recipe: Cream of Caramelized Onion and Cauliflower Soup
- 2/3 -1 c. mirepoix (just a soup base mixture of celery (the leaves too!), carrots, onions)
- 2 lg. sweet onions, sliced thinly
- 1/2 stick butter
- 1/2-2/3 head of cauliflower, depending on size (about 6-7 cups of florets)
- 8 c. stock (I used chicken)
- 2 tbsp Romano cheese, grated
- 2 tbsp Parmesan cheese, grated
- 2 c. whole milk
- 1/2 c. heavy cream
- salt and fresh ground black pepper to taste
- In a large soup pot, melt the butter.
- Add mirepoix and sautee until clear.
- Add sliced onions, stir to coat with the butter, and turn heat to low.
- Cook the onions until brown and caramelized, stirring every few minutes. This takes me around 1-2 hours since I do it on such low heat while I’m putzing around the kitchen. If you use higher heat to cook faster, you will need to stir more frequently.
- When the onions are fully caramelized, add the stock and caulfilower and bring to a boil.
- Reduce to simmer until cauliflower is cooked and soft.
- Add milk, cream, and cheeses.
- Split into two batches of your size choice and puree one in a blender or with an immersion stick blender and re-combine.
- Since it’s a pretty boring looking soup, if you want to be fancy, garnish with fresh cauliflower florets and ground black pepper.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Diet (other): Gluten free
Number of servings (yield): 8