Roasted Cauliflower and Garlic Soup
This soup features cauliflower and garlic that are roasted at high heat until caramelized, bringing out their natural sweetness and smoky flavor. The roasted vegetables are blended into a smooth, velvety texture with a rich, inviting aroma. It results in a warm, comforting bowl with a slightly chunky, rustic appearance and a deep golden hue.
Equipment
- Baking sheet
- Blender (or immersion blender)
- Large pot
Ingredients
- 1 head cauliflower cut into florets
- 4 cloves garlic still in their skins
- 2 tablespoons olive oil for roasting
- 4 cups vegetable or chicken broth for blending the soup
- 1 teaspoon salt to taste
- ½ teaspoon black pepper freshly ground
- optional crème or coconut milk for serving, optional
Instructions
- Preheat your oven to 425°F (220°C). Place cauliflower florets and whole garlic cloves on a baking sheet, then drizzle with olive oil and toss to coat evenly.
- Roast in the oven for about 25-30 minutes, or until the cauliflower is golden brown and tender, and the garlic is soft and fragrant.
- Remove from the oven and let cool slightly, so the cauliflower is safe to handle.
- Squeeze the roasted garlic cloves out of their skins into a blender or directly into a large pot if using an immersion blender. Add the roasted cauliflower.
- Add the vegetable broth to the blender, then blend until smooth and creamy. Alternatively, transfer the roasted vegetables to a pot and use an immersion blender to purée right in the pot.
- Pour the blended mixture into a large pot (if not already in one) and gently heat over medium heat. Season with salt and black pepper, stirring to combine.
- Once heated through and flavorful, ladle the soup into bowls. Optionally, swirl in a spoonful of crème or coconut milk for extra creaminess.
