Best Southern Soup Recipes
If there’s one thing we love about cold weather, it’s soup! These Southern soups are easy, comforting, and perfect to enjoy all fall and winter.
Servings: 4
Calories: 578kcal
Ingredients
- 2 pounds cauliflower florets
- 4 shallots peeled, trimmed, and halved
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- ⅛ teaspoon kosher salt plus more to taste
- 1 ½ cups heavy whipping cream
- 1 ½ cups chicken stock
- 1 cup grated Parmesan cheese
- Ground black pepper to taste
Instructions
- Preheat the oven: Set oven to 425°F.
- Roast vegetables: Arrange cauliflower and shallots on a baking sheet. Drizzle with olive oil, toss to coat, and season with kosher salt. Roast for about 25 minutes, until the shallots are lightly golden brown and the cauliflower is tender. Remove from the oven and set aside 1 shallot for garnish.
- Make the soup: Transfer the remaining roasted shallots to a large pot. Add the roasted cauliflower, heavy cream, and chicken stock. Bring to a boil over medium-high heat. Stir in Parmesan cheese until combined. Reduce heat to a simmer and cook until cauliflower is very tender.
- Blend: Remove from heat. Use an immersion blender to puree the soup until mostly smooth, leaving some chunks of cauliflower and shallot for texture. Season with additional salt and black pepper to taste.
- Serve: Chop the reserved roasted shallot and use it as a garnish. Drizzle each bowl with extra-virgin olive oil before serving.
Nutrition
Calories: 578kcal | Carbohydrates: 24g | Protein: 17g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 125mg | Sodium: 734mg | Potassium: 987mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1532IU | Vitamin C: 112mg | Calcium: 342mg | Iron: 2mg
