Roasted Garlic And Cauliflower Soup Recipes

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CAULIFLOWER AND ROASTED GARLIC SOUP



Cauliflower and Roasted Garlic Soup image

To prime everyone's palate for creative comfort food, serve this hearty roasted garlic-infused soup garnished with cauliflower florets for your first course at Thanksgiving or a fall dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

3 heads garlic
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
3 white onions, peeled and thinly sliced
4 heads cauliflower; 3 cored and thinly sliced, 1 broken into small florets
8 sprigs thyme, tied with twine, plus 1 tablespoon chopped
1 cup dry white wine
6 cups chicken stock, plus more to thin, if desired
2 cups heavy cream, plus more to thin, if desired
2 1/2 cups plus 3 tablespoons finely grated Parmesan cheese
2 tablespoons chopped parsley

Steps:

  • Preheat oven to 325 degrees. Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
  • Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
  • Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
  • Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.

ROASTED GARLIC & CAULIFLOWER SOUP



Roasted Garlic & Cauliflower Soup image

Make and share this Roasted Garlic & Cauliflower Soup recipe from Food.com.

Provided by Cook Tara K.

Categories     Cauliflower

Time 1h29m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 head cauliflower
1 large head of garlic
1/2 tablespoon olive oil
1 tablespoon butter
1 1/2 stalks celery, diced
1 yellow onion, diced
1 carrot, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon flour
1/3 cup dry white wine
1/2 cup water
2 cups chicken broth or 2 cups vegetable broth, plus up to 2 more as needed for desired consistency
1 dried bay leaf
2 teaspoons minced fresh parsley
1/3 cup half-and-half
3 ounces cooked and crumbled bacon
additional olive oil or truffle oil, for serving

Steps:

  • 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.

Nutrition Facts : Calories 353.3, Fat 19.8, SaturatedFat 7.6, Cholesterol 29.5, Sodium 951.9, Carbohydrate 36.7, Fiber 10.9, Sugar 5.6, Protein 11.6

CREAMY ROASTED GARLIC CAULIFLOWER SOUP



Creamy Roasted Garlic Cauliflower Soup image

Cozy up for a cold-weather classic with a bowl of our Creamy Roasted Garlic Cauliflower Soup. Add more flavor with thick cut bacon and KRAFT Parmesan Cheese. Our roasted garlic cauliflower soup is perfect comfort food that keeps you full and warm.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 1h35m

Yield 8 servings, 1 cup each

Number Of Ingredients 10

1 head garlic
1 tsp. oil
9 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
1 small onion, chopped
1 lb. baking potatoes (about 3), peeled, chopped
4 cups small cauliflower florets, chopped
1 qt. (4 cups) fat-free reduced-sodium chicken broth
1 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. black pepper

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.

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

ROASTED CAULIFLOWER, GARLIC AND COCONUT SOUP



Roasted Cauliflower, Garlic and Coconut Soup image

Perfect for a cold snowy day. Warm up with this thick, creamy, coconut, cauliflower soup flavored with roasted garlic, herbs and spices. Caramelizing of the cauliflower and garlic sweetens and concentrates the flavors. Cumin and curry can be added for a more exotic flavor adjusting to your likeness.

Provided by Rita1652

Categories     Cauliflower

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons coconut oil, divided
1 large head fresh cauliflower, cut in to florets
10 -16 garlic cloves, yes you read that right
1/2 teaspoon salt
1/4 teaspoon black pepper, to taste
1 medium onion, diced
1 teaspoon fresh thyme
1 1/2 quarts vegetable stock or 1 1/2 quarts chicken stock
1/4 teaspoon fresh grated nutmeg
1 -3 teaspoon curry powder (optional)
1/2 teaspoon ground cumin (optional)
2 cups organic light coconut milk
1 cup grated gruyere cheese (can be skipped for Vegan or lactose intolerant) (optional) or 1 cup swiss cheese (can be skipped for Vegan or lactose intolerant) (optional)
1/4 teaspoon hot pepper flakes, adjust to taste
flaked coconut, toasted

Steps:

  • Preheat oven to 400 degrees.
  • Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
  • Roast for 30 minutes turning after 15 minutes.
  • Heat remaining coconut oil in a large sauce pan over medium heat.
  • Add the onion and saute until tender, about 5-7 minutes.
  • Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  • Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
  • This is rib sticking thick so you can thin if desired with additional stock.
  • Mix in the cheese, let it melt and season with a good amount of salt and pepper.
  • Plate and top with toasted coconut.
  • Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.

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