Roasted Cauliflower and Garlic Soup with Parmesan

• 1 large head cauliflower, cut into florets
• 8 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 4 cups vegetable broth
• 1 cup water
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F. Toss cauliflower and garlic with olive oil, salt, and pepper. Roast for 30 minutes, until golden and tender.
2. 2 While cauliflower roasts, sauté onion, celery, and carrots in a soup pot until softened.
3. 3 Add roasted cauliflower (reserve 1/4 for garnish) and garlic (squeeze out cloves) to the pot along with broth and water.
4. 4 Simmer for 15 minutes. Use an immersion blender to puree until smooth.
5. 5 Stir in Parmesan cheese until melted and well combined.
6. 6 Season with salt and pepper to taste. Serve garnished with reserved cauliflower and parsley.

Equipment

• Oven
• Baking sheet
• Soup pot
• Immersion blender

Variations

• For a spicy kick, add a pinch of red pepper flakes.
• Add a splash of cream for extra richness.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute chicken broth for a richer flavor.

Pairings

• Pairs well with a crusty baguette or grilled cheese sandwich.

Nutrition

Tips

• For a smoother texture, strain the soup through a fine mesh sieve after blending.
• Toasting the Parmesan in the oven for a minute before stirring it in adds a deeper flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

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

Serving Suggestions

• Serve with crusty bread or a side salad for a complete meal.
• A sprinkle of toasted pumpkin seeds adds crunch.

FAQ