Roasted Garlic Cauliflower Soup is a creamy, velvety soup that combines the mild, slightly nutty flavor of cauliflower with the sweet, rich taste of roasted garlic. It’s a comforting and healthy dish that’s easy to make and full of flavor.
Here’s a simple and delicious recipe for Roasted Garlic Cauliflower Soup:
Ingredients:
- For Roasting the Garlic:
- 1 head of garlic (whole)
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Soup:
- 1 large cauliflower head, cut into florets
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 cups vegetable broth (or chicken broth for extra richness)
- 1 cup milk (or plant-based milk for a dairy-free version)
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional, for added brightness)
- Fresh parsley or chives for garnish (optional)
Instructions:
- Roast the Garlic:
- Preheat your oven to 400°F (200°C).
- Slice off the top of the garlic bulb to expose the cloves, drizzle with olive oil, and sprinkle with a pinch of salt and pepper.
- Wrap the garlic in aluminum foil and place it in the oven. Roast for about 35-40 minutes, or until the garlic is soft and golden brown. Let it cool slightly before squeezing the garlic out of the skins. Set aside.
- Prepare the Soup Base:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables soften and the onion becomes translucent.
- Add the cauliflower florets and cook for another 5 minutes, stirring occasionally.
- Simmer the Soup:
- Add the vegetable broth, thyme, and a pinch of salt and pepper to the pot. Stir to combine.
- Bring the soup to a simmer and cook for about 15-20 minutes, or until the cauliflower is tender when pierced with a fork.
- Blend the Soup:
- Once the vegetables are tender, remove the pot from heat. Squeeze the roasted garlic cloves into the soup and stir to combine.
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Be cautious as the soup will be hot.
- If the soup is too thick, you can add a little more vegetable broth or milk to reach your desired consistency.
- Finish the Soup:
- Stir in the milk to make the soup creamy. Taste and adjust the seasoning with more salt, pepper, or thyme as needed.
- For added brightness, add a splash of lemon juice.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley or chives, if desired.
- Serve hot with crusty bread or a drizzle of olive oil for extra flavor.
Serving Suggestions:
- Toppings: Add a dollop of sour cream or a sprinkle of grated cheese (Parmesan, cheddar, or goat cheese) for extra richness.
- Side Dish: Pair this soup with a light salad or roasted vegetables for a complete meal.
This Roasted Garlic Cauliflower Soup is rich and creamy, with the deep flavor of roasted garlic balancing the natural sweetness of the cauliflower. It’s a healthy, comforting dish that’s perfect for chilly days. Enjoy!