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Purée of Roasted Cauliflower & Caramelized Onion Soup

Purée of Roasted Cauliflower & Caramelized Onion Soup

Ingredients

  • 2 lb.
    Monarch® Frozen Cauliflower Floret
  • 1 lb.
    Rykoff Sexton® Caramelized Sliced Onions
  • 6 c
    Chicken Broth
  • 3 ea.
    Whole Peeled Garlic Cloves, finely chopped
  • 4 T
    Rykoff Sexton Olive Oil
  • 3 Sprigs
    Fresh Thyme, pulled and chopped
  • 1/2 tsp.
    Monarch® Garlic Powder
  • 1/4 tsp.
    Monarch Paprika
  • Garnish
    Black Pepper
  • Garnish
    Fresh Herbs - Chives & Parsley (chopped)
  • Garnish
    Monarch Fried Onions

Preparation

  1. Preheat oven to 425°.
  2. Spread cauliflower on a metal baking sheet. Drizzle 2 tablespoons of olive oil over cauliflower. Toss  cauliflower in oil until evenly coated. Sprinkle with 1/2 teaspoon of sea salt. 
  3. Roast in oven for 25-35 minutes, flipping cauliflower after 20 minutes. Cook until golden brown and remove from oven. Reserve some roasted cauliflower florets for garnish. 
  4. In a stock pot, heat a little olive oil and slowly sweat chopped garlic until soft. Add caramelized onions, fresh thyme, roasted cauliflower and chicken broth. Bring to boil and simmer until florets are soft. 
  5. Using a standard or immersion blender, purée in batches until smooth.
  6. Return the puréed soup back to pot and bring to a simmer. Adjust consistency and season with paprika, salt and pepper to taste. 
  7. Build: Serve soup hot and top with chopped roasted cauliflower, drizzle of olive oil, fresh herbs, fried onions and a pinch of paprika. 

Serves 18

Recipe by Chef Scott McCurdy, Director Culinary, US Foods