Roasted Cauliflower Soup As seen on Damn Delicious Bookmark recipe Print recipe Download recipe Share 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 garlic4 tablespoons olive oil, dividedKosher salt and freshly ground black pepper2 heads cauliflower, cut into florets1 onion, diced5 cups vegetable stock3 fresh thyme sprigs1 bay leaf½ cup heavy cream Calories AmericanVegetarianDinnerDairyIntermediateWinterHealthyVegetablesFallBoilingRoastingSavoryCreamyBlenderSoups ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete 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. 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.
