This soup is very simple. When I had the roasted cauliflower in the pot with the stock, husband walked by and ate some and said that they were awesome. He was very disappointed that I used my immersion blender on them, however. I thought this soup was just okay. It was a little bland to me. I felt it needed something, but not sure what. It uses the Wegmans new Tuscan Seasoning Shak’r, which I guess it kind of essential to the recipe, so you can read the ingredients at the link.
Tuscan Roasted Cauliflower Soup
(Wegmans Menu magazine)
1/2 tsp Wegmans Tuscan Seasoning Shak’r
1 tbsp olive oil
1 1/2 pounds cauliflower florets
salt and pepper to taste
1 carton (32 ounces) vegetable stock
grated Parmigiano-Reggiano to taste
1. Preheat oven to 350 degrees F. Add Tuscan seasoning and olive oil to large bowl; mix to combine. Add cauliflower florets; toss to coat.
2. Arrange cauliflower in single layer on parchment paper-lined baking sheet. Roast 35-45 minutes, turning halfway through, until browned and tender. Season to taste with salt and pepper.
3. Add roasted cauliflower and vegetable stock to stockpot. Bring to a boil on high; reduce heat to low; simmer 5-8 minutes until cauliflower is soft.
4. Puree soup to desired texture; season to taste with salt and pepper. Garnish with grated Parmigiano-Reggiano cheese.