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Hearty Roasted Cauliflower Soup

Okay, we want to be honest. Just saying the words “Cauliflower Soup” doesn’t necessarily excite most people in the room. When revisiting our old recipes on the site, Chef Jeff likes to strategize his rewrites by amp-ing up or tweaking the food with new products and blends we didn’t have the first time around, and by all means our Oaxacan Vegetable Seasoning elevated this dish and also visually enhanced the soup as well!
The Oaxacan region of Mexico is one of the more familiar regions of Mexico in terms of its culinary contributions such as hundreds of different Moles (pronounced “Moh-lay”) recipes and their rich chocolate traditions. Because of their preference to use local and regional ingredients in their cuisine, day to day life and diet of someone from the Oaxacan region would consume less meat- so in developing a sense of how a customer might use the “Oaxacan” rub, we considered how it would stand up to hearty and filling vegetables like cauliflower. We eventually settled on having the “vegetable” part right in the name because of how beautifully it was matched.
It’s a bit of a cliche for autumn, but there really is something about roasting vegetables that unlocks a whole new level of flavor. As they change color, roasting food (browning it) gives a visualization of the chemical changes taking place as the Maillard Reaction begins to change the proteins of the food and reduces their sugars so they can caramelize. By roasting your cauliflower with the spice blend, you’re creating new layers of flavor both by seasoning the vegetable, but also by strengthening its sweetness and complexity.
After roasting our cauliflower, it is introduced to the rest of our soup ingredients and blitzed using an immersion blender (you could also use a regular blender too, but Jeff prefers anything that results in less dishes). After your initial puree, some cold cubed butter is added to soup to help emulsify and unify the soup together, a French technique known as ‘Beurre Monte.’ If you wanted to make this dish vegan, you could opt to use a good plant-based butter, but try to avoid using anything that is very water-y or oily as it can make your soup taste greasy. This would be a perfect soup to enjoy alone with just a nice piece of bread, or alongside some ham or pork for a deliciously warming and satisfying fall meal!
Ingredients:
- 1 Large head of cauliflower, cut into small florets
- 1 Medium sized red onion, diced small
- 2 Cloves garlic, minced
- 32oz. Vegetable stock
- 2 Tbsp Unsalted butter, chilled
- 1 Tbsp lemon juice, or more to taste
- 3 Tbsp Olive oil, divided
- 1-2 Tbsp Oaxacan Vegetable Seasoning
- Salt and Pepper to taste
- Parsley for garnish
Instructions:
- Preheat oven to 425F. Toss cauliflower florets with 2 Tbsp olive oil. Add Oaxacan Vegetable Seasoning and toss well again. Place cauliflower on baking sheet and bake in oven 30 minutes, turning halfway through.
- After turning cauliflower halfway through, add 1Tbsp olive oil to Dutch oven and heat to medium. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute.
- Increase heat to medium-high and add vegetable stock. Bring to a rolling simmer. Add cauliflower florets, reduce heat and simmer for 20 minutes.
- Season with a salt and pepper to taste and remove from heat.
- With an immersion blender or regular blender (in batches), blend until smooth. Add lemon juice and blend again until incorporated. Add chilled butter and blend once more until well incorporated.
- Garnish with fresh parsley and serve!
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories 228.00
Total Fat 16.80g
Saturated Fat5.20g
Polyunsaturated Fat1.60g
Monounsaturated Fat9.20g
Cholesterol 15.50g
Sodium 946.40mg
Potassium 717.80mg
Total Carbohydrate 24.70g
Dietary Fiber8.50g
Total Sugars7.40g
Protein 8.20g
Ingredients for this recipe:
Oaxacan Vegetable Seasoning
Starting at: $6.74
Kosher Salt
Starting at: $5.20