Roasted Adobo Cauliflower Soup

This roasted adobo cauliflower soup is good on its own and even better with toppings.

The soup starts its life with slices of cauliflower florets that are topped with a light coating of adobo sauce, and then roasted in the oven.

I especially like how the adobo adds a hint of smokiness to the soup.

To me, adobo sauce is pretty spicy so it’s one of those ingredients that I add a little at a time so not to overdo it.

Have you ever put way too much of something in a recipe before?

When it comes to too much heat, I’ve done it with adobo sauce and another time with ground pepper.  Both ranked high on my food fail list.

But my worst food fail ever which I’ll never forget in my entire life was when I was just out of high school and making a spaghetti dinner for friends (including a certain someone I was trying to impress with my cooking skills).

Someone previously suggested that I add liquid smoke to my spaghetti sauce so I put it in the sauce that night for dinner.  And not just a dab, dash, drop, or small bit of it either.

The taste of that spaghetti sauce was what bad dreams are made of.

The faces of my friends looked like they were trying to hold themselves back from gagging.  And I’m pretty sure they were all thinking of how they could hide the food on their plate under their napkin or somehow get rid of it without me knowing.

It gives me a nervous twitch just thinking about it.

Ok, so back to this delish soup.

Let’s check out the ingredients.

For the soup – cauliflower, adobo sauce (from a small can of chipotle peppers), olive oil, butter, onion, garlic, dried Mexican oregano (or regular dried oregano), ground cumin, salt, pepper, half and half, and chicken broth (pictured below).

For the toppings – green onion, red bell pepper, cilantro, sour cream, pepita seeds, and juice from 1 lemon.

Here’s how to make it.

For the Roasted Cauliflower:

Preheat the oven to 400 degrees F.

Cut the cauliflower florets into about 3/4-inch thick slices.

In a large bowl, add the cauliflower,

olive oil,

salt, and

pepper.

Toss the cauliflower so that the florets are evenly coated with the olive oil, salt and pepper.

On a cookie sheet,

add the cauliflower.  Lay it out evenly so that each piece is lying flat on the pan.

Brush adobo sauce on top of the cauliflower with a cooking or pastry brush.

Bake in a preheated oven for about 30 to 35 minutes…

…or until the edges of the cauliflower start to turn brown.  Remove from the oven and set aside.

For the Soup:

In a stock or soup pot, add the chicken broth.  Heat the broth on low to medium heat and let simmer while sautéing the onions and garlic.

Chop the onions and…

garlic.

Heat a medium-size skillet on low to medium heat and…

…add the butter.

When the butter melts, add the onion, salt and pepper…

…and stir.  Continue to sauté and stir the onions for about 4 minutes.

Then add the garlic and…

…stir.

Continue to sauté and stir until the onions start to turn translucent.

Then add the onion mixture to the stock pot.

Next,

add the oregano,

salt, pepper,

cumin and,

stir.

Add the roasted cauliflower and…

stir.

Let simmer for 10 minutes.

After adding the half and half, the next step is to blend the soup by using an immersion blender (blending right in the stock pot) or a regular blender (with a jar).

If using a regular blender, it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.

Here are some tips if using a blender:

  • add the soup to the blender jar in batches that are no larger than 1/3 full
  • remove the center piece from the blender lid
  • place the lid (minus the center piece) on the blender jar
  • cover the lid with a clean towel folded to a size slightly larger than the lid
  • hold the towel over the lid while blending on the lowest speed

Do a quick taste test to see if more salt is needed.  Serve immediately while hot and top with….

…drizzles of lemon juice, olive oil and adobo sauce; and…

…cilantro, sour cream, green onions, and red bell peppers.

Then…

…enjoy.

If reheating the soup (prior to the toppings being added), the soup may thicken slightly.  Just add a bit of water to reach the desired consistency.

More on soups:

Best Lentil Soup by Cookie + Kate

Crockpot Chicken Enchilada Soup by Skinny Taste

Sweet Potato Coconut Curry Soup by Minimalist Baker

Roasted Garlic Potato Soup by Coupon Clipping Cook

Hamburger Soup by the Pioneer Woman

Minestrone Soup by Simply Recipes

Eggplant Supper Soup by Coupon Clipping Cook

Slow Cooker Vegetable Soup by Add a Pinch

Italian Orzo Spinach Soup by Gimme Some Oven

Roasted Green Chili and Cilantro Tortilla Soup by Coupon Clipping Cook

Check out more recipes on the Food Blog Search

Roasted Adobo Cauliflower Soup

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

For the Roasted Cauliflower:
1 head cauliflower (medium size, about 2 pounds), stem and leaves removed
3 teaspoons olive oil
3 dashes salt
3 dashes ground black pepper
3 teaspoons adobo sauce (from small can (7 ounces) of chipotle peppers with adobo sauce)

For the Soup:
1 carton (32 ounces) chicken broth
4 tablespoons butter
1/2 of a large onion, peeled and chopped
3 cloves garlic, peeled and chopped
2 dashes salt (for sautéing the onions and garlic)
2 dashes ground black pepper (for sautéing the onions and garlic)
1 teaspoon dried Mexican oregano leaves (or regular dried oregano leaves)
2 dashes ground cumin
2 dashes salt (or salt to taste)
2 dashes ground black pepper or to taste
Roasted cauliflower
1/4 cup half and half (let sit out about 5 minutes before using)

For the Toppings:
4 drizzles olive oil
1 lemon, cut in quarters (juice from 1 quarter lemon per serving)
4 drizzles adobo sauce
4 tablespoons sour cream
3 tablespoons chopped green onions
3 tablespoons chopped cilantro
3 tablespoons chopped red bell pepper
3 tablespoons pepita seeds

Directions:

For the Roasted Cauliflower:
Preheat oven to 400 degrees F. Cut the cauliflower florets into about 3/4-inch thick slices. In a large bowl, add the cauliflower, olive oil, salt, and pepper. Toss the cauliflower so that the florets are evenly coated with the olive oil, salt and pepper. On a cookie sheet add the cauliflower. Lay it out evenly so that each piece is lying flat on the pan. Brush adobo sauce on top of the cauliflower with a cooking or pastry brush. Bake in a preheated oven for about 30 to 35 minutes or until the edges of the cauliflower start to turn brown. Remove from the oven and set aside.

For the Soup:
In a stock or soup pot, add the chicken broth. Heat the broth on low to medium heat and let simmer while sautéing the onions and garlic. Heat a medium-size skillet on low to medium heat and add the butter. When the butter melts, add the onion, salt, pepper and stir. Continue to sauté and stir the onions for about 4 minutes. Add the garlic and stir. Continue stirring until the onions start to turn translucent. Add the onion mixture to the stock pot. Add the oregano, cumin, salt and pepper. Stir. Add the roasted cauliflower and stir. Let simmer for 10 minutes and slowly stir in the half and half.

The next step is to blend the soup by using an immersion blender (blending right in the stock pot) or a regular blender (with a jar). If using a regular blender, it's very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.

Here are some tips if using a blender:
- add the soup to the blender jar in batches that are no larger than 1/3 full
- remove the center piece from the blender lid
- place the lid (minus the center piece) on the blender jar
- cover the lid with a clean towel folded to a size slightly larger than the lid
- hold the towel over the lid while blending on the lowest speed

Do a taste test to see if more salt is needed. Serve immediately while hot and top with drizzles of lemon juice, olive oil and adobo sauce; and cilantro, sour cream, green onions, and red bell peppers. If reheating the soup (prior to the toppings being added), the soup may thicken slightly. Just add a bit of water to reach the desired consistency.

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