This simple soup comes together in no time flat with very little hands on time…but don’t be deceived…the flavor is nothing but fabulous! All that comforting, delicious “simmered all day” flavor all in about 30 minutes! Cauliflower Soup with Chorizo is a quick and easy meal, perfect for a busy weeknight or even weekend entertaining!
Preheat the oven to 425 degrees and line a large sheet pan with parchment. Place the cauliflower florets on the parchment, drizzle with the olive oil and sprinkle with 1 tsp. of salt and 1 tsp. of granulated garlic. Toss the cauliflower to coat it in the oil and seasonings and roast for 25-30 minutes.
While the cauliflower is roasting, remove the chorizo from the casing and in a medium skillet over medium high heat cook till brown, breaking the chorizo apart into crumbles as it cooks. Once, browned set aside, reserving any fat from the chorizo.
Once the cauliflower is roasted, place it in a blender with the stock, cream, sour cream and remaining salt and granulated garlic. Carefully blend till smooth….please use caution when blending hot or warm liquid! You may have to vent the lid slightly so the steam is no building up inside. You can also use an immersion blender for this step if you don’t have a blender!
Once the soup is blended, add about 6 oz of shredded cheese to the soup and blend again just until combined. To serve, divide the soup into 6 portions and divide the remaining cheese and chorizo between each serving and enjo! You can also stir the crumbled chorizo and 2 Tbsp of the reserved fat into the entire batch of soup and serve topped with the remaining cheese.