Roasted Cauliflower and Garlic Soup
Description
Treat yourself to a delicious, warm, flavorful soup on those chilly days. Serve with croutons or a country style bread and perhaps a salad.
Ingredients
1 head garlic
4 T. olive oil, divided
Kosher salt, to taste
freshly ground black pepper, to taste
2 heads cauliflower, cut into florets
1 onion, diced
5 c. vegetable stock, not low-sodium
3 fresh thyme sprigs
1 bay leaf
1/2 c. heavy cream or half & half
Directions
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Preheat oven to 425 degrees. Lightly oil or spray a baking sheet.
Cut off the head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of aluminum foil. Drizzle with 1 T. olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil; cover tightly.
Place cauliflower florets in a single layer onto prepared baking sheet. Add 2 T. olive oil; season with salt and pepper, to taste; gently toss to combine. Place garlic onto the baking sheet.
Roast in oven until cauliflower and garlic are both tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.
Heat remaining olive oil in a large pot or Dutch oven over medium heat. Add onion; cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf; bring to a boil; reduce heat; simmer, covered, for 5 minutes.
Stir in cauliflower and garlic; bring to a boil; reduce heat; simmer, covered, until cauliflower is tender and falling apart, another 10 minutes. Remove bay leaf and thyme sprigs.
Puree with an immersion blender until desired consistency is reached.
Stir in heavy cream; season with salt and pepper, to taste. If soup is too thick, add vegetable stock until desired consistency is reached.
Serve immediately.
6 servings.