Roasted Cauliflower Soup – Damn Delicious


You is not going to consider that that is truly cauliflower soup! It is so creamy, so comforting, and full of a lot taste with more healthy elements!

I hope you all had a tremendous Christmas.

MY OTHER RECIPES

We woke as much as an inch or two of snowfall, giving us a phenomenal white Christmas.

I personally didn’t go away the home in 17 diploma climate however I used to be nonetheless in a position to see the blanket of snow from the window.

It’s all the identical, proper?

I used to be truthfully simply too busy faceplanting myself into this cauliflower soup.

It’s the creamiest of all soups, and it has cauliflower in it, so it must be good for you, proper?

We’re simply going to miss this heavy cream state of affairs however hey, we want the heavy cream (though half and half must also do the trick!).

Roasting is vital right here, guys. Both the garlic and cauliflower get roasted in 30-35 minutes of heaven.

From there, you should utilize an immersion blender or blender (in batches) for the most effective winter soup you’ll have in 2017.

Roasted Cauliflower Soup

You is not going to consider that that is truly cauliflower soup! It is so creamy, so comforting, and full of a lot taste with more healthy elements!

Ingredients:

  • 1 head garlic
  • Four tablespoons olive oil, divided
  • Kosher salt and freshly floor black pepper
  • 2 heads cauliflower, minimize into florets
  • 1 onion, diced
  • 5 cups vegetable inventory
  • Three recent thyme sprigs
  • 1 bay leaf
  • half of cup heavy cream

Directions:

  1. Preheat oven to 425 levels F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut head of garlic, about 1/Four-inch, to reveal tops of garlic cloves. Place garlic head, minimize facet up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to style. Fold up all Four sides of the foil and canopy tightly.
  3. Place cauliflower florets in a single layer onto the ready baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to style. Gently toss to mix. Place garlic onto the baking sheet.
  4. Place into oven and roast till cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool earlier than squeezing cloves from pores and skin.
  5. Heat remaining 1 tablespoon olive oil in a big stockpot or Dutch oven over medium warmth. Add onion, and prepare dinner, stirring sometimes, till tender, about Three-Four minutes. Stir in vegetable inventory, thyme and bay leaf. Bring to a boil; scale back warmth and simmer, lined, for five minutes.
  6. Stir in cauliflower and garlic. Bring to a boil; scale back warmth and simmer, lined, till cauliflower is tender and falling aside, a further 10 minutes. Puree with an immersion blender till desired consistency is reached.
  7. Stir in heavy cream; season with salt and pepper, to style. If the soup is just too thick, add extra vegetable inventory as wanted till desired consistency is reached.
  8. Serve instantly.