Have you ever made something that you actually have no idea what to call it? That happened with this creamy cauliflower soup. See, it’s not really a soup, but I’ll let you be the judge of that.
If you can tell by the photo, it’s really thick. It’s like cauliflower chili without the beans or cauliflower stew. So what happens when you mix a soup and a stew? You get a stoup, which is what I’m going to call this moving forward. I mean, sporks exist, so why can’t stoups?
I’m going to diverge here for a moment from the topic at hand, but how many of you watched Hey Arnold as a kid? On Nickelodeon? Anyone remember the episode about the stoop kid who wouldn’t leave his stoop? And the kids would taunt him, “Stoop kids afraid to leave his stoop!” Anyone? Bueller? Well, whenever I make stoups, I think of the poor stoop kid and how much better his life would have been if he had a bowl of this while the kids were tormenting him.
Moving on from early 90’s Nickelodeon and back to this stoup, I have to tell you just how freakin’ easy it was to make. You simply roast cauliflower, garlic and onions for like 30 minutes. Then you throw that into a food processor, add some broth, a little cream and some cheese (I used goat) and pulse on low until it’s creamy. I had a variety of this soup at Six-One-Six during the Taste of Michigan and it was so incredible. I could have gotten mine as smooth as theirs but I love a little texture in my soups.
If you have a really nice blender, blend the soup in that for a really creamy finish. If you’re like me and love a thick stoup (that sounded gross and a little dirty), just pulse on low on your food processor. This is AMAZING paired with a piece of super crispy homemade bread. My friend Amy makes the prettiest baguettes so grab the recipe from her site and come back to pair it with this stoup. Or soup. Or stew. If you don’t care about titles, just call it what it is, creamy and damn right delicious.
Creamy Cauliflower Soup (or Stoup)
- I head of cauliflower cut into florets
- 3 cloves of garlic
- 1/4 cup chopped onion
- 1 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 cup of low-sodium vegetable broth
- 1/4 cup light or heavy cream
- 3 ounces of soft goat cheese (I used Chavrie)
- Salt and pepper to taste
- Fresh chives for garnish
- Preheat oven to 400 degrees F. Place cauliflower florets, garlic and onions into a baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 25 – 30 minutes, or until cauliflower starts to turn golden brown and garlic and onions are fragrant. Stop at 15 minutes to mix the vegetables around a bit. Remove from oven.
- Immediately pour mixture into the body of a food processor. (If you have a smaller processor, you’ll have to do this in batches). Add broth in 1/2 cup increments and pulse on low until mixture starts to cream. Add in cream, goat cheese and salt and pepper. Pulse until mixture is smooth. If you want a thinner soup, add additional cream or broth.
- Serve mixture immediately with fresh chives.
Nutritional information per 1/2 cup serving:
Fat: 8 grams
Carbohydrates: 10 grams
Fiber: 4 grams
Protein: 5.4 grams
Weight Watchers Points: 3