This Grilled Cauliflower and Onion Soup recipe was created and written for SABER® Infrared Grills by Chef Chris Koetke of Let’s Dish.
Soups are one of the most underutilized culinary categories when it comes to grilling—probably because people can’t get their minds around how to make a grilled soup without it dripping through the grates…
But seriously, using the grill to develop deep, robust and smoky flavors on the soup ingredients is a great use of the grill. Depending on the ingredient, you may want to produce grill marks that range from light brown to almost black. This is where a SABER® grill excels—in the control of the cooking process.
In the Grilled Cauliflower and Onion Soup with Goat Cheese recipe below, I prefer to have dark marks, but not quite black as that would turn the soup bitter. At the same time, I want the vegetables to grill slowly to absorb lots of smoky flavors and become well caramelized. Thus, a moderate and well-controlled heat is required. When the vegetables are perfectly grilled, the final soup is simply exquisite.
Grilled Cauliflower and Onion Soup with Goat Cheese Recipe
- 2 large onions, peeled and sliced into ½-inch slices
- 1 large head of cauliflower
- ¼ cup extra virgin olive oil
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 Tablespoon fresh ginger, peeled and minced
- 2 cloves of garlic, minced
- 1 Tablespoon curry powder
- ½ teaspoon dried thyme leaf
- 1 bay leaf
- 64 oz. chicken broth
- 2 cups russet potatoes, peeled and diced
- 4 oz. fresh goat cheese
- Heat the SABER® grill to medium heat.
- Cut the head of cauliflower into approximately 1 ½ inch slices. To keep the slices as intact as possible, angle the slices so that there is some of the core in each slice. If pieces fall off the slices, they will still be used.
- Brush the cauliflower and onion with 3 Tablespoons olive oil. Season with ½ teaspoon salt and ground black pepper.
- Grill the cauliflower and onion slices until a deep brown color, but no black marks. Carefully flip them to keep them as intact as possible. They are sufficiently cooked when the cauliflower is soft and the onions are very soft. Remove from grill. Cut off any burned parts as this will make the soup bitter.
- In a large pot over moderate heat, cook the ginger and garlic in remaining 1 Tablespoon of olive oil. Feel free to add more olive oil if needed.
- Once the garlic has softened and is fragrant, add the curry and cook only until fragrant. Immediately add the thyme, bay leaf, broth, potatoes and remaining salt. Bring to a boil and simmer for about 30 minutes or until the potatoes are very soft.
- Remove the bay leaf. Puree the soup in a blender until smooth. Be careful when doing this as the soup is very hot. To use a blender safely, do not fill more than half full. Cover the top with a sturdy towel and start on the lowest speed.
- Pour the pureed soup into a clean pot. Add the goat cheese. Mix in the goat cheese over low heat. When it is completely incorporated/melted, taste for seasoning and serve.
Like this recipe? Check out our Grilled Corn Soup.