Creamy Toasted Cauliflower and Garlic Soup

Creamy Toasted Cauliflower and Garlic Soup

A comforting and flavorful soup made with deeply roasted cauliflower and garlic, blended into a smooth, creamy consistency. Perfect for a light lunch or a starter.

By RecipeBoss
Servings
4
Time Required
45 min

Ingredients

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6 clove garlic
3 tbsp olive oil
1 medium yellow onion
4 cup vegetable broth
½ cup heavy cream
1 tsp salt
½ tsp black pepper
2 tbsp fresh parsley
1 head cauliflower

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Instructions

  1. 1

    Preheat oven to 400°F (200°C). Cut cauliflower into florets. Peel garlic cloves. Toss cauliflower florets and garlic cloves with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.

  2. 2

    Roast for 25-30 minutes, or until cauliflower is tender and lightly browned, and garlic is soft.

    25 min

  3. 3

    While cauliflower is roasting, finely chop the yellow onion. Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

    5 min

  4. 4

    Add the roasted cauliflower and garlic to the pot with the onions. Pour in the vegetable broth. Bring to a simmer, then reduce heat and cook for 10 minutes.

    10 min

  5. 5

    Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Return the soup to the pot if using a countertop blender.

  6. 6

    Stir in the heavy cream. Heat gently until warmed through, but do not boil. Season with additional salt and pepper to taste. Garnish with fresh chopped parsley before serving.

Perfect With

Crusty breadGreen saladRoasted chickpeas