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Roasted Cauliflower and Garlic Soup
A rich and creamy soup made with roasted cauliflower and roasted garlic.
servings: 2 to 3
total time: 1 hour
recipe by: Frankie
Ingredients
- 1 head of garlic
- 4 TBSP olive oil, divided
- 1 large head of cauliflower (2 to 3 pounds), cut into florets
- 1 yellow onion, diced
- salt & pepper
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 green onions, thinly sliced
Directions
- Preheat the oven to 425°F.
- Slice a little off the top of the head of garlic off to expose the garlic cloves. Drizzle with 1 TBSP of the oil. Wrap the garlic head loosely in foil and set on a baking sheet.
- Add the cauliflower florets with 2 TBSP of the olive oil to a large bowl and toss to coat. Lay the florets on the baking sheet in a single layer with the garlic and roast in the preheated oven until the edges of the florets are darkened, about 30 minutes, stirring the florets halfway through cooking.
- Remove the cauliflower and garlic from the oven. When the garlic is cool enough to handle squeeze the garlic cloves from their skins and set aside.
- Heat the remaining 1 TBSP of oil in a dutch oven over medium-high heat. Add the diced onion and 1/4 tsp salt, cook until softened, about 5 minutes.
- Add the vegetable broth, roasted cauliflower, and roasted garlic to the pot and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Puree the soup, in batches, in a blender then return to the dutch oven over medium-low heat. Stir in the heavy cream and simmer until heated through. Season with salt & pepper to taste. Garnish with sliced green onion.
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