Creamy Toasted Cauliflower and Garlic Soup

Ingredients

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

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.

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