We’ve made it to the end of October! Granted, there are a few days left of this glorious month, but still. November and Thanksgiving—and then Christmas!—are right around the corner.
Guess what other milestone we’re celebrating today? Our first soup recipe of the season! There’s a cool nip in the air, and I’ve got a few pumpkin spice candles lit. This is the perfect ambiance for some hearty soup.
I rummaged through my recipe box this weekend and found a zillion great soup and stew recipes. I pulled three of those to cook this week and next. The first soup I decided to make is a cauliflower soup, but stay with me here. It’s not just cauliflower. It’s also deliciously sweet Italian sausage, earthy mushroom, and roasted garlic soup.
Honestly, even if it was just a roasted cauliflower soup, it would still taste amazing. This recipe originally called for just plain ‘ol boiled or blanched cauliflower. Blech. I decided to roast my cauliflower beforehand, along with a whole head of garlic, to put in this soup. Roasted cauliflower is so meaty and wonderful, I can eat almost a whole head of the stuff if left to my own intentions. And in this soup? It adds extra depth of flavor.
Tuscan Roasted Cauliflower Soup
A hearty, roasted cauliflower soup that includes sweet Italian sausage & roasted garlic.
- 1 large head of cauliflower, cut into florets
- 2 TBS. olive oil
- salt and pepper
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. basil
- 2 cans chicken broth
- 2 cups water
- 1 whole head of garlic, bottom end trimmed to expose cloves
- 1 lb. bulk Italian sausage
- 1 cup sliced baby portobello mushrooms
- 1 cup heavy whipping cream
- 1/4 tsp. pepper
- Toss cauliflower florets and head of garlic with olive oil. Lay out on a rimmed baking sheet and sprinkle with salt, pepper, red pepper flakes, and basil. Toss some more. Roast cauliflower for 25 minutes at 425 degrees, or until lightly charred.
- Add cauliflower to a large pot. Squeeze a few (I used three) garlic cloves from the head and mince or crush into a paste. Add to cauliflower pot. Pour chicken broth and water over the top and let mixture come to a boil over medium heat. Reduce heat and simmer for 10 minutes.
- Meanwhile, in a large skillet over medium high heat, cook sausage and mushrooms, breaking up sausage with a slotted spoon until crumbly. Cook for about 6-8 minutes or until sausage is no longer pink. Drain sausage mixture on a plate lined with paper towels.
- Add drained sausage & mushroom mixture to the cauliflower pot. Stir to combine. Bump up heat to medium and bring to a boil again. Reduce heat, simmer, uncovered, for 5 more minutes. Add cream and pepper, stir to combine and heat through.
Toss cauliflower and garlic head with olive oil. Lay on a rimmed baking sheet and sprinkle with salt, pepper, red pepper flakes, and basil. Toss to coat. Roast at 425 degrees for 25 minutes or until lightly charred.
Squeeze a few garlic cloves from the roasted head and mince or crush into a paste. Add roasted cauliflower and garlic to a large pot, then pour chicken broth and water over the top. Turn heat up to medium and bring mixture to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat. Break up sausage with a slotted spoon until it is crumbly. Continue cooking for 6-8 minutes or until sausage is no longer pink and mushrooms are tender and browned. Drain sausage mixture on a paper towel lined plate.
Add sausage mixture to cauliflower pot and bump up heat to medium. Return mixture to a boil and then reduce heat, again, and simmer, uncovered for 5 minutes. Add cream and pepper, stirring to combine. Heat through and serve!