Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, creamy cauliflower soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

In a Dutch oven, combine the broth, celery, onion and carrot. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Pour in chicken broth and bring to a boil.

Creamy Cauliflower Soup is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Creamy Cauliflower Soup is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have creamy cauliflower soup using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Creamy Cauliflower Soup:

1. Take 1 large cauliflower
2. Take 3 tbsp olive oil
3. Get 1 medium onion
4. Make ready 2 cloves garlic
5. Make ready 4 cups vegetable broth
6. Make ready 2 tbsp unsalted butter
7. Make ready 2 tbsp chopped dill

Stir in flour and salt until blended. Once your roasted cauliflower is almost done, you'll sauté onions in a soup pot until tender, then add garlic and vegetable broth. Gordon Ramsay's cream of cauliflower soup recipe is a creamy and comforting soup, perfect for the colder days. A great warming soup to have for lunch with some deliciously warm crusty bread, it's the perfect finish to a long walk on a chilly day.

Instructions to make Creamy Cauliflower Soup:

1. Preheat the oven to 215C/425F. Line a large baking sheet with parchment paper. Cut the cauliflower into florets and toss with 2 tablespoons of olive oil and a pinch of salt. Spread evenly on the baking sheet. Bake for 25 to 35 minutes, tossing halfway. The cauliflower should be tender and caramelized on the edges.
2. In a large soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened (5-7 minutes).
3. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
4. Reserve a few of the roasted cauliflower florets for garnish. Transfer the remaining cauliflower to the soup pot. Bring the mixture to a simmer over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 15-20 minutes.
5. Remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender. Work in batches if necessary.
6. Add the butter and an additional pinch of salt, to taste. Blend until smooth.
7. Top individual bowls of soup with roasted cauliflower florets and a sprinkle of chopped dill.

In pan, cook prosciutto over medium until crisp. Top with crumbled prosciutto and oil. My late Dad loved to cook, and soup was one of his many specialties. This soup was always a favorite, and now I love making it for my family, it brings back the memories of our childhood and the love we felt from him. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon.

So that’s going to wrap it up for this special food creamy cauliflower soup recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!