Roasted Cauliflower and Garlic Soup

The holiday season is the perfect time to try out new recipes and this soup is sure to please the taste buds. This Roasted Cauliflower and Garlic Soup has a smooth texture and a rich flavor. 

Ingredients:
1 Large head of Cauliflower
4 1/2 tsp. Olive Oil
1 1/2 tsp. Kosher Salt
4 Garlic Cloves
3 cups Chicken Broth
1 cup Milk
1/2 cup Grated Parmesan Cheese
Fresh ground Black Pepper (to taste)

Garnishes:
Olive Oil
Pomegranate seeds
Fresh Thyme leaves

 Instructions:

1. Preheat oven to 425º. Cut cauliflower into 1-2 inch florets; toss with olive oil and 1/2 tsp. salt. Arrange florets in a single layer on baking sheet. Wrap garlic cloves in aluminum foil and place on baking sheet with cauliflower.

2. Bake at 425º for 50 minutes or until cauliflower is golden brown, tossing cauliflower every 15-20 minutes

3. Transfer cauliflower to large pot with peeled garlic cloves and chicken broth and simmer for 5 minutes. Let cool for 10 minutes.

4. Process cauliflower mixture in a blender until smooth.

5. Return cauliflower mixture back to the large pot and whisk in milk, grated parmesan cheese, remaining 1 tsp. salt. Cover and cook over low heat, stirring occasionally until thoroughly heated. Add pepper to taste.

6. Serve and garnish with pomegranate seeds, thyme leaves, and olive oil (all are optional).

Roasted Cauliflower and Garlic Soup

2014-11-24 07:42:29

Serves 4

A creamy Roasted Cauliflower and Garlic Soup with a smooth texture and lots of flavor

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Prep Time

30 min

Cook Time

50 min

Total Time

1 hr 20 min

Prep Time

30 min

Cook Time

50 min

Total Time

1 hr 20 min

Ingredients

1. 1 Large head of Cauliflower
2. 4 1/2 tsp. Olive Oil
3. 1 1/2 tsp. Kosher Salt
4. 4 Garlic Cloves
5. 3 cups Chicken Broth
6. 1 cup Milk
7. 1/2 cup Grated Parmesan Cheese
8. Fresh ground Black Pepper (to taste)

Garnishes

1. Olive Oil
2. Pomegranate seeds
3. Fresh Thyme leaves

Instructions

1. Preheat oven to 425º. Cut cauliflower into 1-2 inch florets; toss with olive oil and 1/2 tsp. salt. Arrange florets in a single layer on baking sheet. Wrap garlic cloves in aluminum foil and place on baking sheet with cauliflower.
2. Bake at 425º for 50 minutes or until cauliflower is golden brown, tossing cauliflower every 15-20 minutes
3. Transfer cauliflower to large pot with peeled garlic cloves and chicken broth and simmer for 5 minutes. Let cool for 10 minutes.
4. Process cauliflower mixture in a blender until smooth.
5. Return cauliflower mixture back to the large pot and whisk in milk, grated parmesan cheese, remaining 1 tsp. salt. Cover and cook over low heat, stirring occasionally until thoroughly heated. Add pepper to taste.
6. Serve and garnish with pomegranate seeds, thyme leaves, and olive oil (all are optional).

By Jeff Portaro

Adapted from Southern Living Magazine, November 2014

Adapted from Southern Living Magazine, November 2014

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