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Roasted Cauliflower Soup Recipe

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This recipe for Roasted Cauliflower Soup is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head garlic
4 tablespoons olive oil, divided
salt and 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
Directions:
Directions:
Preheat oven to 425º. Lightly oil baking sheet. Cut head of garlic about ¼-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. Fold up all 4 sides of foil and cover tightly.

Place cauliflower in a single layer onto the baking sheet. Add 2 tablespoons olive oil; season with salt and pepper. Toss to combine. Place garlic onto the baking sheet.

Place in oven and roast until cauliflower and garlic are tender and golden brown, about 30 minutes. Let cool before squeezing garlic cloves from skin.

Heat remaining 1 tablespoon olive oil in large stockpot. Add onion and cook 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 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. If soup is too thick, add more vegetable stock.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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