Roasted Cauliflower Soup
Total Time
1 hour 10 minutes
Prep Time
15 minutes
Cook Time
55 minutes
Rating
4.9 out of 5 stars
(36)
Ingredients
6 servings
- 1 head garlic
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 heads cauliflower, cut into florets
- 1 onion, diced
- 5 cups vegetable stock
- 3 fresh thyme sprigs
- 1 bay leaf
- ½ cup heavy cream
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Preparation
Step 1
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Serve immediately.
Step 9
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Chef's notes
Roasting the garlic and cauliflower is key to enhancing the flavor.
Heavy cream can be substituted with half and half for a lighter option.
