In some places around the globe you can see the seasons change. From leaves that are stunningly red when the weather cools, to bare trees, to the sun shining through the clouds, and to striking, colorful blooms and intense heat.
In Los Angeles where I live — other than the Liquid Amber trees in my neighborhood — and slight changes in the temperature, the seasons are only noticeable in the foods I’m eating. As I cook through the year in my kitchen, I move from rich soups and creamy pies, to slow roasting all day and cutting gorgeous citrus, to vibrant salads, and finally to sweet stone fruits and fresh, flavorful herbs.
This fall-like Roasted Cauliflower soup would certainly warm you up on a cold winter night, and it’s brightened greatly with fresh basil, also making it ideal in the spring and summer.
And really, no matter the season, it’s a delicious, rich, flavorful and comforting bowl of soup.