Creamy Roasted Garlic and Cauliflower Soup

• 1 large head cauliflower, cut into florets
• 1 head garlic
• 4 tablespoons olive oil
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh chives, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F. Cut off the top of the garlic head and drizzle with 1 tablespoon olive oil. Wrap in foil and roast for 30 minutes.
2. 2 Toss cauliflower florets with 2 tablespoons olive oil and a pinch of salt. Roast on a baking sheet for 20 minutes.
3. 3 While cauliflower roasts, heat remaining olive oil in a large pot over medium heat. Sauté onions until translucent.
4. 4 Add roasted cauliflower and roasted garlic cloves (squeezed out of their skins) to the pot.
5. 5 Pour in vegetable broth and bring to a simmer. Cook for 10 minutes.
6. 6 Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender.
7. 7 Stir in heavy cream and adjust seasoning with salt and pepper.
8. 8 Serve hot, garnished with fresh chives.

Equipment

• Oven
• Baking sheet
• Large pot
• Immersion blender or regular blender

Variations

• Add a dash of smoked paprika for a smoky twist.
• Stir in some cooked white beans for added protein and texture.

Substitutions

• Substitute heavy cream with coconut milk for a vegan option.
• Use almond milk for a lighter version.

Pairings

• Serve with a fresh green salad.
• Complement with a glass of Chardonnay.

Nutrition

Tips

• For a richer flavor, use chicken broth instead of vegetable broth.
• If you prefer a thinner soup, add more broth to reach your desired consistency.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat gently.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese sandwich.
• Add a sprinkle of crispy pancetta for extra texture.

FAQ