Creamy Roasted Garlic And Cauliflower Soup Recipes

CREAMY ROASTED GARLIC CAULIFLOWER SOUP

Steps:

• Preheat oven to 400 degrees.
• Cut the tops of the bulbs of garlic so each clove is slightly exposed. Place each bulb on a small piece of tinfoil then drizzle 1/4 tsp of olive oil over each bulb. Wrap up in the foil and roast for 35 minutes.
• Add the onion and carrot to a soup pot with a splash of the vegetable stock and cook until starting to soften, about 5-6 minutes.
• Add the cauliflower, stock, rosemary and thyme. Squeeze the roasted garlic out of the bulbs and add to the pot.
• Simmer until the cauliflower and carrots are completely soft and tender, approximately 20-25 minutes.
• Carefully pour into a blender an mix until smooth and creamy.
• Season with salt and pepper.

CREAMY ROASTED GARLIC AND CAULIFLOWER SOUP

Steps:

• Heat your oven to 425F. (400F if you're not using frozen cauliflower)
• Cut off the tops of the garlic bulb, drizzle a bit of olive oil on top, and wrap it up in tin foil. Roast in the oven for 40-60 minutes.
• At the same time, coat your frozen cauliflower with some olive oil and salt and roast for around 20-25 minutes. Reserve 4-6 roasted cauliflower if you'd like to garnish with one.
• When cool to touch, remove the garlic cloves from the skin and set aside.
• In a heavy bottomed pot over medium heat, add in your butter, onion, and shallots and saute for 2-3 minutes, until softened.
• Add in the roasted garlic cloves, saute, and then add in the roasted cauliflower and vegetable stock. Salt to taste
• Stir and bring it to a boil before lowering the heat to a simmer for 15-20 minutes.
• Using an immersion blender or regular blender, blend the soup until it is smooth (I used my Vitamix). Be sure you don't overfill your blender and remove the centre cap from the lid of your blender and cover with a paper towel to allow the heat to escape while blending.
• Serve with some croutons and a roasted cauliflower floret as garnish if desire and enjoy immediately or pack into airtight containers to meal prep for the week.

CREAMY ROASTED GARLIC AND CAULIFLOWER SOUP

Steps:

• Preheat oven to 425 degrees F.
• Place chopped cauliflower on baking sheet. Drizzle 1 tbsp of olive oil over with salt, pepper and turmeric
• Chop the top of the head of garlic and drizzle with olive oil and wrap tight in tin foil. Place on baking sheet with cauliflower and bake in oven for 30-35 minutes until golden brown.
• Once garlic has cooled, squeeze out the roasted pieces into small bowl and set aside.
• In a large soup pot, add in shallots, butter, thyme, bay leaves. Sauté for about 5-7 minutes. Do not burn.
• Add in roasted cauliflower and the whole head of garlic, (skins removed) chicken broth and bring to a boil.
• Remove from heat and add in coconut milk. Add in more salt & pepper to taste.
• Remove bay leaves and purée soup in a blender.
• Serve in bowls, topped with olive oil and sourdough croutons. Enjoy!

ROASTED CAULIFLOWER AND GARLIC SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
• In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
• In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
• Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

CREAMY CAULIFLOWER-GARLIC SOUP

Steps:

• With a sharp knife, cut top 1/2 off garlic head (off the pointy part of the head). Set garlic on a sheet of foil and top with butter. Gather sides of foil up and pinch together to form a loose, sealed pouch.
• Bake garlic in a 400° oven until garlic is soft when pressed, 45 to 50 minutes. Unwrap and let stand until cool enough to handle.
• Meanwhile, cut cauliflower heads into 1-inch florets, discard leaves and stems. In a 4 to 5-quart pan, combine cauliflower and broth. Cover, bring to a simmer over high heat, then reduce heat and simmer until cauliflower is very tender when pierced, 12 to 15 minutes.
• Squeeze garlic cloves from papery skins into pan with cauliflower and broth; pour in cream. Working in batches, transfer to a blender and whirl until smooth (I use an immersion blender at this point). Return soup to pan and add the nutmeg and salt and pepper to taste.
• Set pan over medium-low heat and stir occasionally until hot. Pour into a large bowl or tureen and sprinkle with chives.

CREAMY ROASTED GARLIC CAULIFLOWER SOUP

Steps:

• Heat oven to 375°F.
• Cut 1/2-inch-thick slice off top of garlic head, exposing tops of all cloves; place, cut side up, on sheet of foil. Drizzle with oil. Wrap garlic head in foil.
• Bake 40 min. or until garlic is very soft; cool.
• Meanwhile, cook and stir bacon in Dutch oven or small stockpot until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from pan. Add onions to reserved drippings; cook 5 min. or until crisp-tender, stirring frequently.
• Squeeze pulp from garlic cloves into Dutch oven. Add all remaining ingredients; mix well. Bring to boil; simmer on medium-low heat 30 min. or until potatoes are tender, stirring occasionally.
• Blend soup, in small batches, in blender until smooth. Serve topped with bacon.