Creamy Roasted Garlic and Cauliflower Soup
Creamy Roasted Garlic and Cauliflower Soup requires approximately 45 minutes from start to finish. This recipe makes 4 servings with 377 calories, 11g of protein, and 29g of fat each. For $2.0 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe from Good Life Eats requires vegetable broth, cooking oil, carrot, and dried bay leaf. 163 people were impressed by this recipe. It works well as a side dish. It is perfect for Winter. With a spoonacular score of 70%, this dish is pretty good. Similar recipes are Creamy Roasted Garlic Soup With Sauteed Cauliflower & Fresh Herbs, Creamy Cauliflower-Garlic Soup, and Creamy Garlic, Thyme, and Roasted Cauliflower Pasta.
Servings: 4
Ingredients:
1 tablespoon butter
additional oil for serving - olive oil or truffle oil
1 carrot, diced
1 whole head cauliflower
1 1/2 stalks celery, diced
3 ounces cooked and crumbled bacon
1 dried bay leaf
1/3 cup dry white wine
1 tablespoon flour
2 teaspoons fresh minced parsley
1/3 cup half and half
1/2 tablespoon olive oil
1/8 teaspoon paprika
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
1/2 cup water
1 large whole head garlic
1 yellow onion, diced
Equipment:
oven
baking sheet
aluminum foil
dutch oven
whisk
food processor
blender
pot
Cooking instruction summary:
Preheat oven to 400 degrees F.Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper. Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven. The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it's progress as needed - it should smell fragrant but not raw, be golden and tender.Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping.
Step by step:
1. Preheat oven to 400 degrees F.
2. Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil.
3. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.
4. Cut the top off of the head of garlic.
5. Drizzle with olive oil and wrap with foil.
6. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven. The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it's progress as needed - it should smell fragrant but not raw, be golden and tender.Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot.
7. Add the onion, celery, and carrot.
8. Saute over medium heat for about 10 minutes.
9. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
10. Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth.
11. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
12. Add the cauliflower and simmer an additional 5 minutes.
13. Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth.
14. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.
15. Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping.
Nutrition Information:
covered percent of daily need
