Description

This soup is so good, you'll think that it's a gourmet soup from a restaurant. It's deliciously satisfying and easy to prepare. It'll get a big thumbs up from family and guests.

Ingredients

• 1 head cauliflower, cut into 2"" pieces (about 8 c.)
• 30 cloves garlic, peeled
• 1/4 c. plus 2 T. extra-virgin olive oil
• Kosher salt
• freshly ground black pepper
• 1 lb. russet potatoes, peeled and cut into 1/2"" cubes
• 2 stalks celery, chopped
• 1 yellow onion, chopped
• 1 T. fresh thyme leaves
• 1 c. dry white wine
• 6 oz. piece Parmesan rind
• 6 c. low-sodium chicken broth
• freshly grated Parmesan cheese, for garnish

Steps

1. Preheat oven to 400 degrees.
2. Add cauliflower, garlic and 1/4 c. olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper; toss to coat. Roast until cauliflower is fork tender and lightly charred in places, about 25 minutes.
3. While cauliflower is roasting, heat a Dutch oven over medium-high heat. Add remaining 2 T. olive oil, potatoes, celery, onion and thyme; season with a pinch of salt and pepper. Cook, stirring often, until vegetables have slightly softened, about 5 minutes. Add white wine to deglaze the pan, scraping up brown bits that are at the bottom of the pan. Add broth, cheese rind, roasted cauliflower and garlic. Bring to a boil; turn heat down to low; cover. Simmer 25 minutes, stirring occasionally to prevent cheese rind from sticking to the bottom. Remove from heat. Discard cheese rind.