Cauliflower gets a starring role in this thick and creamy soup recipe, with the help of a flavorful kick from roasted poblano chiles. This rich and velvety soup will warm you through and through!
2 heads cauliflower, cut into florets
4 tablespoons olive or canola oil
4 cups Chicken Stock (see recipe below or buy quality low-sodium chicken broth or vegetable broth)
3/4 cup heavy cream
3 poblano chiles
1 red bell pepper
Blue Corn Tortilla Chips
Fresh Goat Cheese
Cilantro, roughly chopped
Splash of Red Wine Vinegar or Sherry Vinegar
Squeeze of Honey
Kosher Salt and Freshly Ground Black Pepper
Preheat the oven to 350°F. Put the cauliflower on a large baking sheet covered in aluminum foil. Drizzle with approximately 3 tablespoons of the oil, season with Kosher salt and freshly ground black pepper, and toss to coat. Place the cauliflower into the oven and roast, stirring the cauliflower around a bit halfway through the process, until the cauliflower starts to turn golden brown and is soft, about 25 – 30 minutes.
Raise the heat of the oven to 375°F. Place the 3 poblano chiles and 1 red bell pepper on a baking sheet covered in aluminum foil. Drizzle with approximately 1 tablespoon of oil, season with Kosher salt and freshly ground black pepper. Toss to coat. Place the tray of peppers into the oven and roast for about 20-30 minutes, turning/rotating with tongs about every 6-8 minutes, until the peppers are blistered with brown char marks and the skins are wrinkled. Remove from the oven and place the peppers in a bowl, cover with plastic wrap, and let sit for at least 10 minutes. This will allow the skins to loosen. Remove skins and seeds from the chiles and pepper.
Place 2 of the roasted poblano chiles into a blender or food processor and purée. Finely chop the other roasted poblano chile and roasted red bell pepper.
While the peppers are roasting, scrape the cauliflower into a medium saucepan and add the stock. Bring to a boil over medium-high heat, then lower the heat and simmer for 15-20 minutes.
Let cool a bit and then ladle all of the cauliflower with a slotted spoon from the saucepan into a blender. Add a couple cups of the stock. Puree until smooth, adding more of the stock from the saucepan until you reach a thick soup consistency. You may use all the stock, you may not, depending how much cauliflower you have and how thick/thin you want your soup to be. Strain the soup through a fine mesh sieve into a clean pot. The soup can be made up to this point a couple days in advance. Store in a covered bowl in the refrigerator.
When ready to serve, bring the mixture to a gentle simmer over medium heat and whisk in the heavy cream and poblano puree. Season with Kosher Salt and Freshly Ground Black Pepper. Cook for about 5 minutes, or until just warmed through.
Meanwhile, prepare the “pepper relish” garnish. Combine the finely chopped roasted poblano chile and red bell pepper with a splash of red wine or sherry vinegar and a squeeze of honey. The vinegar and honey should be approximately equal parts. Season with salt and pepper. Taste and adjust seasonings to your liking. This can be made a day or two ahead of time.
Serve soup in bowls topped with a little of the pepper relish and a little chopped cilantro. Serve alongside tortilla chips topped with softened goat cheese.