I ate a wonderful bowl of summer vegetable soup at Cantinetta Luca, and came home to re-create it. The only ingredient that was missing were some porcini mushrooms. Mine was pretty close, but the porcini would have added another layer of smoky flavor.
This makes a HUGE pot of soup, so feel free to half the recipe! I have two large tubs in the freezer.
1 head of cauliflower, chopped and roasted in the oven
1 bag of baby carrots, finely chopped
4 stalks of celery, finely chopped
3-4 cloves of garlic, minced
4 T. butter
3 zucchini, finely cubed
3 yellow squash, finely cubed
1 bag of Trader Joe's roasted corn, thawed
64 oz. chicken broth
1 c. cream
plenty of shaved parmigiano
While your cauliflower is roasting in the oven (450 for 20 minutes with a little olive oil), chop all the other veggies. In a large pot, saute the carrots, celery and garlic in the butter for 4-5 minutes. Add the broth, zucchini, squash, corn, and roasted cauliflower, and bring to a boil. Simmer for 10 minutes. At this point, I removed all the veggies from the broth with a strainer, and ran them through the food processor (in batches). Return pureed veggies to broth. Add cream until heated through. Add parmgiano to bowls when serving.
