Roasted Cauliflower and Garlic Soup
Description
This is an absolutely beautiful, delicious soup. It's creamy and velvety with a wonderful roasted garlic flavor. It's so satisfying and filling, there's usually no need for a second helping.
Ingredients
1 whole garlic head
4 T. olive oil, divided
kosher salt and freshly ground black pepper
2 heads cauliflower, cut into florets
1 onion, diced
5 c. vegetable stock
3 fresh thyme sprigs
1 bay leaf
1/2 c. heavy cream
Directions
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Preheat oven to 425 degrees. Lightly oil or spray a baking sheet with non-stick cooking spray.
Cut the whole 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. Fold up all 4 sides of the foil to cover tightly.
Place cauliflower florets in a single layer on prepared baking sheet. Add 2 T. olive oil; season with salt and pepper; toss to combine. Place garlic on the baking sheet. Place in oven; roast until cauliflower and garlic are tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.
Heat remaining 1 T. 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, an another 10 minutes. 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 more vegetable stock as needed until desired consistency is reached.
Serve immediately.
6 servings.