Thank you to Vitamix for sponsoring this post!
You are going to LOVE this roasted cauliflower soup recipe. The flavors are oh-so-good and I have my new Vitamix to thank for the velvety smooth texture.
Roasted Cauliflower Soup with Vitamix
Mike and I recently decided to clean out our kitchen cabinets. Have you done this before? It was a mess! We found ourselves asking, “Why do we have sooooooo much stuff?”
When it comes to being organized, I like to keep it simple and not have so much stuff. We decided it was time to get rid of things we never use or don’t need anymore. It has made such a refreshing difference in our kitchen and with our everyday cooking.
INTRODUCING THE VITAMIX A3500
The main reason we could finally get rid of a lot of things that we don’t need anymore is because of my new Vitamix Ascent 3500. This machine replaced three kitchen gadgets. We no longer need our regular blender, our food processor or our immersion blender. I couldn’t bring myself to throw out my immersion blender yet, but probably don’t need it anymore. The Vitamix handles it all and getting rid of the food processor and old blender has cleared up so much space in our cabinets!
I’m going to share some fun facts about my new kitchen toy so you can see if it might be something worth having in your own kitchen.
THE VITAMIX GOES BEYOND SMOOTHIES
Seriously, this Vitamix helps me make a wide variety of recipes. I used to think of the Vitamix as just a fancier, much more expensive blender. But, I can make so much more with this machine than I ever could with our blender… it just goes beyond smoothies. You can make chunky salsas, velvety-smooth soups and… wait for it… perfectly mixed dough for homemade pasta or pizza dough. I never would have thought to make homemade dough with a Vitamix. How cool is that?
Read More About: Homemade Pasta Dough with Vitamix
VELVETY SMOOTH TEXTURES
Because I’ve been on a huge dairy-free soup kick lately, I have to talk about the texture of my soups while using the Vitamix. It creates the smoothest, creamiest textures because of the super powerful blades. And, although I hung on to my immersion blender, I haven’t had to use it all.
Read More About: Zucchini Soup
VARIETY OF SPEEDS
This machine will blend up or chop anything you want in about five minutes. The fact that it’s so fast has helped me create multiple recipes back-to-back with ease. There’s also custom program settings that let you set it and walk away until it’s done blending. The pretty digital touch screen display also provides a countdown for you, so you know how much time the custom settings will take.
I will say that this is a large machine. But, the good news is, it’s only two pieces! This makes it easy to take apart and store if you don’t have the counter space for it. I’m leaving mine out on the counter for now. The stainless steel and digital touch screen look beautiful and everyone who stops by asks about it. I think the Vitamix has definitely elevated my cooking game.
Amongst all the soups I’ve been making, this roasted cauliflower soup recipe might be my favorite in comparison to the Gingered Carrot Soup that I shared earlier this month.
ROASTED CAULIFLOWER SOUP WITH TRUFFLE OIL
- 2 tablespoons extra virgin olive oil
- 3-4 garlic cloves, minced
- 2 cups thinly sliced leeks (white parts only), about 2 leeks
- 1 teaspoon salt, plus more to taste
- 1-2 heads of cauliflower, chopped (1 large or 2 medium-size)
- 7 cups low sodium vegetable broth, plus more depending on desired thickness
- 1/4 cup raw unsalted cashews
- Fresh ground pepper
- Fresh parsley roughly chopped
- 3-4 slices hickory smoked bacon, finely chopped
- Truffle oil
- Pre-heat oven to 400 degrees Fahrenheit.
- If using bacon for garnish, place 3-4 slices of bacon on a non-stick baking sheet.
- Roast bacon for 10-12 minutes depending on desired crispiness.
- Remove bacon and allow to cool before chopping into bits. Then, set aside.
- Place the chopped cauliflower on a separate baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast cauliflower for about 20 minutes and remove once starting to get brown on the sides.
- In a dutch oven, heat olive oil over medium heat and sauté the leeks, garlic and 1/4 teaspoon of salt until leeks are soft, about 3-5 minutes.
- Add the cauliflower and sauté for another minute.
- Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 30 minutes, until the cauliflower is completely tender.
- Remove from heat and allow the soup to cool slightly. Stir in the nuts.
- Carefully pour the soup into your Vitamix, select the Hot Soup program and let complete, or start the machine and gradually increase to the highest speed and blend for about 5 minutes.
- If you're using a regular blender, blend until desired consistency.
- Transfer soup back into the dutch oven and add salt & pepper to taste.
- Ladle the soup into bowls and garnish with truffle oil, bacon bits and parsley.
All images ©Regan Baroni 2017.
Disclosure: Thank you to Vitamix for sponsoring this post. As always, all opinions are my own and all brands or products promoted are ones that I personally support. Thank you to my readers for supporting the brands that keep me cooking, styling and shooting. This post also contains affiliate links which means if you click or make a purchase through my site, I might make a small commission at no extra cost to you. I only promote products that I actually use and support.