Roasted Garlic Cauliflower Soup
Ingredients
- 1 mediumhead garlic
whole and unpeeled
- 1 largehead cauliflower
cut into florets
- Olive oil
- Kosher salt and ground black pepper
- 1 cand diced russet potato
- 2 tbspunsalted butter
- ½ mediumyellow onion
- 1 tspfresh thyme leaves
- 5 cvegetable broth (plus more
- ½ cheavy cream or half-and-half (plus more
- Freshly shredded white cheddar cheese
- Your favorite bread
Directions
- 1
Preheat oven to 425 degrees F.
- 2
Roast the garlic: Cut off the top of the garlic head, exposing the cloves. Place on a sheet of aluminum foil. Drizzle the top with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Fold up the foil and close tightly, creating a pouch. Roast on a sheet pan for 40 minutes until softened and golden brown.
- 3
At the same time, roast the cauliflower: On a large sheet pan, toss the cauliflower florets with ¼ cup olive oil, 1 teaspoon Kosher salt, and a few grinds of black pepper. Roast for about 35 minutes until softened and golden brown.
- 4
While these are roasting, boil the diced potatoes until soft and tender, about 20 minutes. Drain and set aside.
- 5
In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter. Sauté the diced onions until softened, about 6 minutes. Then, add thyme for another 1-2 minutes until fragrant.
- 6
To the same pot, add the roasted cauliflower, cooked potatoes, and roasted garlic cloves (squeeze out the cloves and discard the skin). Stir in the vegetable broth, scraping to deglaze the brown bits. Tip: Use a wooden spoon to avoid scratching the pan.
- 7
Blend using an immersion blender, or transfer to a stand blender. Blend until smooth. Return soup into the pot (if you used a stand blender) and bring to a simmer. Simmer for 5 minutes, stirring. Season with salt and pepper to taste.
- 8
Add the cream and stir until warm. Adjust consistency to taste.
- 9
To serve, garnish with shredded cheese on top, and a few drizzles of olive oil and cream. I like to serve with a few toasted slices of baguette too. Enjoy!
Roasted Garlic Cauliflower Soup
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About this Recipe
The Ultimate Creamy Roasted Garlic Cauliflower Soup
Craving a bowl of pure comfort? This Roasted Garlic Cauliflower Soup is exactly what you need! Forget bland, watery soups – our recipe transforms simple ingredients into an incredibly rich, smooth, and flavorful experience. It's the perfect way to enjoy a delicious, homemade meal that feels both wholesome and indulgent.
What makes this cauliflower soup truly stand out is the magic of roasting. By taking the time to roast the cauliflower florets and an entire head of garlic, we unlock a depth of flavor that can't be achieved otherwise. The cauliflower caramelizes beautifully, developing a sweet, nutty profile, while the garlic mellows and becomes wonderfully sweet and spreadable. This essential step infuses the entire soup with a robust, irresistible aroma and taste.
Beyond the star roasted vegetables, we add a touch of diced potato to contribute to that wonderfully creamy, smooth consistency without relying solely on heavy cream. Sautéed yellow onion and fresh thyme round out the aromatic base, creating a harmonious blend that's both comforting and sophisticated. The final touch of heavy cream or half-and-half brings it all together, ensuring every spoonful is velvety smooth.
This creamy cauliflower soup is not just delicious; it's incredibly satisfying and surprisingly easy to make for such an impressive result. It yields 6 generous servings, making it perfect for a cozy family dinner or meal prepping for the week. Serve it hot with a sprinkle of freshly shredded white cheddar cheese and a side of your favorite crusty bread for dipping, and prepare to fall in love with homemade soup all over again.