Ok. Not totally, 100% free. Everything that went into this soup was something I had on hand. That's almost as good as free.
It started when my dad sent me home with this monster from his garden.
Then I noticed the theme for this month's Pantry Party @ The Law Student's Cookbook is soup. One giant free cauliflower and a little diggin' around in the pantry for chicken broth, beef broth, brandy, and onions...we had soup.
Freebie Soup as a name is all well and good for me, but chances are it isn't free for you.
Over a bowl of Freebie Soup, The Boy and I discussed what this soup should really be called. We analyzed the ingredients. Which led to analyzing what these ingredients can do to a person.
The Boy: You should call it Fart Soup. Yeah! Call it Fart Soup. On your blog! (Yep. Said all italicizy.)
The Boy: Aw. Why not? Say Fart Soup.
Me: Fart Soup.
The Boy: Nooooo! Say Fart Soup on. Your. Blog!
Me: Fart Soup. On. Your. Blog!
This is why 11 year old boys are not hired to write cookbooks.
This is also why a person like me should be a mom to an 11 year old boy.
I decided to skip the traditional crouton and Gruyere topping used for French Onion Soup because of the bulky cauliflower florets and because my goal was to use what I had and I didn't have Gruyere.
This post was featured @:
Hearth & Soul Blog Hop
Freedom Fridays @ My Turn (for Us)
Foodie Friday @ Simple Living
Thursday's Treasures @ Food Done Light
French Onion Roasted Cauliflower Soup
2 large onions, sliced in strips
1 Tbsp butter
1 Tbsp olive oil
3 cloves garlic
1 Tbsp brandy
32 oz low sodium chicken broth
14.5 oz low sodium beef broth
3/4 tsp dried thyme
1 head cauliflower cut in florets (about 5 cups)
Heat oil and butter together in a soup pot over medium heat. When hot, add the onions and season with salt and pepper. Cook, stirring as needed, until onions have cooked down and are a dark brown color. Add the garlic and a splash of brandy. Cook until the brandy has evaporated. Pour in the chicken and beef broth and add the thyme. Simmer for about 20 minutes (while the cauliflower roasts).
Toss the cauliflower florets in a bowl with a few drizzles of olive oil. Season with salt and pepper and toss again. Pour out onto a sheet pan and arrange in a single layer. Roast at 400 F for 15-20 minutes turning halfway through.
Add the cauliflower to the soup and simmer an additional 20-30 minutes. Taste for seasoning, adjust if needed, and serve.
Food on Friday: Cauliflower & Cabbage @ Carole's Chatter