Tuesday, December 12, 2017

Roasted Cauliflower Creamy Mushroom Soup with Tarragon

Roasted Cauliflower Creamy Mushroom Soup with Tarragon
The weather has finally turned in the Southwest. And when I say turned I mean we no longer need to use our air conditioners. It happens like this every year, one day the air conditioner is running and the very next the heater. The reality for those of us living here is two freakishly long seasons, winter and summer.

Cheddar Cauliflower
The veggies from the farmers market are looking spectacular. I usually arrive early with the intention of picking up what fruits and veggies look good to me that day. Many times I end up with a hodgepodge of produce. Last week I picked up cheddar cauliflower, mushrooms, beets, turnips and a whole lot of greens.

Before blending
Back in the kitchen I decided upon a Roasted Cauliflower Cream of Mushroom soup. Once pureed the cauliflower is silky and acts like a thickening agent, so no milk or cream was needed. I used shiitake, portabella and cremini mushrooms, dry sherry and tarragon. The immersion blender is my tool of choice and with a soup like this you get those little chunky bits. If you prefer a completely smooth soup use a stand blender.

Healthy and delicious, just what I needed to combat this year’s holiday baking season!

Roasted Cauliflower Creamy Mushroom Soup with Tarragon


Yield: 5 to 6

Roasted Cauliflower Creamy Mushroom Soup with Tarragon

ingredients:


  • 1 medium-sized cauliflower (I used cheddar)
  • Olive or coconut oil
  • Salt and pepper
  • 1 large onion, finely chopped
  • 2 stalks celery, thinly sliced
  • 6 ounces portabella mushrooms
  • 4 ounces shiitake mushrooms
  • 10 ounces cremini mushrooms
  • 3 cloves garlic, minced
  • 1 teaspoon fresh tarragon leaves, minced
  • ½ cup dry sherry
  • 5 to 6 cups vegetable or mushroom stock

instructions:


  1. Preheat oven to 400 F. 
  2. Roughly chop cauliflower into large florets. Toss with olive oil, season with salt and pepper, and place on a foil lined baking sheet. Roast for 25 to 30 minutes. Remove from oven, set aside.
  3. In the meantime, clean and slice the mushrooms, discard woody stems.
  4. In a large soup pot on medium high heat, add 2 tablespoons olive oil, then add onions. Sauté until tender about 6 to 8 minutes. Add mushrooms, season with salt and pepper, stirring occasionally. Cook until mushrooms have released their juices, reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown. 
  5. Now add garlic, stirring constantly for a minute or so. Add sherry, cook down until liquid has almost evaporated. Add vegetable stock and tarragon. Bring to a simmer and cook approx. 15 minutes letting all the flavors meld together.
  6. Use an hand held immersion blender to purée. If soup is too thick add more stock, taste, season with salt and pepper.
  7. Garnish individual serving bowls with tarragon sprigs, enjoy!
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

44 comments:

  1. Soup is always good and yours looks delicious and healthy.

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  2. Replies
    1. Thanks gloria, I've been on a cauliflower bender myself;)

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  3. This sounds wonderful Cheri, I love the idea of cauliflower and mushrooms, what a delicious combination!

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    1. Thanks Chris, after all the goodies I've been eating thought I should eat something a little healthy;)

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  4. Looks great, Cheri. I've had cauliflower soup and mushroom soup but love how you combined the two! It's perfect soup weather...wish I had a big bowl!

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    1. Thanks Monica, I love soup anytime of year but it's even better now in the cooler months.

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  5. I love how you get all these different varieties of vegetables. We just get ordinary cauliflower here. Enjoy the winter.

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    1. Thanks Tandy, I feel pretty fortunate, we have great farmer markets here.

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  6. I am having cauliflower soup today too. That deep yellow cauliflower looks so cool.

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    1. Thanks Angie, I've been on sort of a cauliflower kick lately, really love cauliflower mash.....

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  7. Mushrooms and cauliflower - how absolutely perfect! So warming and comforting - the perfect bowl this time of year. I love the variety of mushrooms - makes all the difference in flavor.

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    1. Thanks Tricia, I love the variety too, and the cauliflower is a healthy way to thicken up the soup even more;)

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  8. Love cauliflower, and it's SO GOOD in soup! This looks terrific. I'm with you on using an immersion blender in a dish like this. Can't remember the last time I used my stand blender! Don't know why I still have it, actually. :-) Anyway, good stuff -- thanks.

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    1. haha! I know there are too many appliances we don't use but keep just in case. Happy holidays John!

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  9. What a delicious combination, Cheri! I love mushrooms soup but would have never thought of adding cauliflower. Love the idea! I am envious that you are still going to the farmers' markets :)

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    1. Thanks Susan, yes we are pretty lucky here in Phoenix because the farmers markets go all winter long until May and then the heat starts up and is unbearable, ugh.

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  10. Hero, your soup looks great. I love cauliflower. This is exactly what I need now, because I am getting over a cold. Merry Christmas.

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    Replies
    1. Hope you feel better soon Linda, heard it's going to be a doozy of a flu season.

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  11. It’s been the same here it suddenly became freezing overnight! This soup is perfect for combatting the cold.

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    Replies
    1. Thanks Emma, I love the colder weather, more soup right?

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  12. This soup was great- strong mushroom flavor with cauliflower. very good Don

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  13. Cheri:

    Your soup looks fragrant and divine. Perfect winter dish. Thank you and Happy Holidays. D

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    1. Thanks Dena, Happy Holidays to you and your family!!!

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  14. It's definitely soup weather here and this looks like a winner. Lucky you with access to such amazing produce. I bet it will still be amazing with my run of the mill cauliflower ;)

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  15. All our favorite flavors in one soup - and I would never have thought to put them together! Yum!

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    Replies
    1. Thanks David, we really enjoyed this one, in fact making something similiar today.

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  16. What a lovely flavor combination in this soup! It looks delicious and I love using the orange cauliflower - so pretty!

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  17. tarragon is an herb i've avoided for many years but it's slowly starting to grow on me! nice recipe. :)

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  18. The soup looks delicious. I made a cauliflower soup a couple of weeks ago, but never thought of adding mushrooms. I think the combination sounds yummy.

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  19. Looks lovely, perfect for a chilly evening. Happy Holidays.
    Amalia
    xo

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  20. This soup sounds healthy and satisfying, Cheri! What a wonderful recipe for cooler days. I glad you mentioned using an immersion blender. I'm going to shop around for one soon, it seems like a great tool to have for soups!

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  21. I love cauliflower but have never thought to use it in soup...yours sounds great. Merry Christmas.

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  22. Wow, I have both cauliflower and mushrooms (despite eating local in Wisconsin)! Looks delicious! A belated Merry Christmas!

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  23. Hi Cheri, your soup look very appetizing. Thanks for sharing your recipe.
    Happy New Year to you and wish you all the best in 2018.

    Regards,
    Amelia

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  24. This is just what I'd like for lunch today! What a great soup for a chilly day, and I love that the texture is all from the cauliflower.

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  25. I love the sound of roasted cauliflower in this, I bet it gives it such a nice flavour.

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  26. You know, I don't know if I have ever had a soup quite like this but I am intrigued (like many other commenters!) about the roasted cauliflower. Yum!

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  27. I loveeeee cauliflower and this is very unique combo. cauliflower + mushrooms.. lovely... i will try this ...

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  28. This is amazing. I never heard of this recipe and it seems very tasty. I will definitely gonna cook this tomorrow.

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