Roasted Cauliflower Soup
User Reviews
4.9
Roasted Cauliflower Soup
Description
Roasted Cauliflower Soup starts with roasting a head of garlic and cauliflower florets with olive oil, salt, and pepper until tender and golden, enhancing their natural sweetness and depth of flavor. The roasted garlic cloves are squeezed from their skins to be blended later. Onions are softened in olive oil before adding vegetable stock, fresh thyme sprigs, and a bay leaf for herbal notes. After simmering, the mixture is blended until smooth and enriched with heavy cream to create a velvety texture.
The soup highlights the nuttiness of roasted cauliflower paired with mellow garlic and soft onion undertones. The herbaceous flavor from thyme and subtle bay leaf add complexity. This soup can be served as a warming starter or a light main course, especially in cooler weather.
Ingredients
- 1 garlic head
- 4 tablespoons olive oil divided
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 cauliflower cut into florets
- 1 onion diced
- 5 cups vegetable stock
- 3 fresh thyme sprigs
- 1 bay leaf
- ½ cup heavy cream
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
- Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.
- Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.
- Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.
- Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.
- Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
- Serve immediately.
User Reviews
Overall Rating
4.9
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