The slow cooked smothered onions are what give this soup its flavor. When I don’t have anything else going on in my oven I make a large batch to use in soups and sauces or as a burger topping during the week.
Sun Oven Cauliflower Soup
1 tablespoon olive oil
1 sweet onion, thinly sliced
1/4 cup dry white wine (optional)
1 head cauliflower, cut into florets
1 small white potato, peeled and diced
4 cups, broth (chicken, beef, or vegetable)
1/2 cup freshly grated Pecorino Romano cheese
Salt and pepper to taste
3 tablespoons chopped flat-leaf parsley
Set Sun Oven out to preheat.
In a soup pot, toss together the oil, onions, and wine (if using). Cover and cook in the Sun Oven until golden, 45 minutes to 1 hour. (Onions can be prepared up to three days prior and refrigerated until ready to use). Add the cauliflower, potato, and broth to the pot. Cover and continue cooking until the vegetables are very soft, 1 to 1 1/2 more hours. Remove the pot from the Sun Oven. Use an immersion blender to puree the soup until smooth. Stir in the cheese. Season to taste with salt and pepper. Ladle into bowls. Sprinkle parsley onto each serving.
Makes 4 servings.