For today’s “Savory Sunday,” I’m relying on an old favorite (one that I’ve even mentioned on the blog before). I discovered a wonderful recipe for Cauliflower soup a year or two back and then decided to add mushrooms and Parmesan cheese to take it to another level. Frankly, adding these two ingredients make anything better, I am convinced. But the garnishes? You guys, that is what truly makes this dish magic.
Anyway! Let’s get to the recipe! This one is super easy (it takes about 30 minutes to make) and is super hearty and thick and wonderful for cold winter nights. And the leftovers get better and better (but maybe not better looking…)
You’ll need to start with:
2 Tbsp olive oil
2 Tbsp butter
1 medium yellow onion
2 cloves garlic, minced
a head of cauliflower
a container of mushrooms. I prefer buying presliced (cuz I’m lazy), and I am loving these baby bella mushrooms lately
A quart (or box) of chicken stock. Note! You can use veggie stock instead to make this vegetarian.
1/2 cup Parmesan cheese
A splash of cream or half and half (optional)
Garnishes can include bacon bits, chives, sunflower seeds and more parmesan — it’s up to you! But it’s wonderful just plain as well.
Start by putting 2 tbps olive oil in a large saucepan and warm while you dice a medium yellow onion and 2 cloves of garlic. Add them to the pan and cook until soft. While that’s cooking, chop up one head of cauliflower.
Add one quart of chicken stock to the pan once the onion mix is soft, along with the cauliflower. Bring to a boil and simmer for 20 minutes.
While that’s simmering, melt 2 tbps butter in a frying pan and brown one container of mushrooms, sliced. I like to sprinkle them with garlic salt while they cook.
Once they have released their liquids and it has all evaporated off (and the mushrooms are toasty brown), take them off the heat. Right about this time, the cauliflower should be done simmering.
Which is when you add the cauliflower/stock/onion mixture to a blender (or food processor) to smooth. Have I mentioned lately how much I would love an immersion blender?
Return the soup to the pot on low to medium heat and mix in the mushrooms and 1/2 cup parmesan cheese. If you want it richer, you can add the half-and-half at this point as well. Viola!
And finally, garnish as you like! Also note: this soup is thick enough to be a main course, or smaller portions will work as a starter. Either way, it pairs well with any kind of wine you can find — I prefer red blends. And the best part? It only has 177 calories per bowl!