Ingredients
Roasted Garlic
- 3 heads garlic
- 1.5 tablespoons olive oil
Cauliflower
- 500 grams frozen cauliflower florets (approx. 4 cups)
- 2.5 tablespoons olive oil
- 0.5 tablespoon salt (for roasting)
Soup Base
- 1 tablespoon salt (for seasoning soup)
- 1 tablespoon butter
- 1 onion, sliced
- 3 shallots, sliced
- 5 cups vegetable stock
Instructions
- Preheat oven: Heat your oven to 425°F (220°C). If using fresh cauliflower instead of frozen, reduce the temperature to 400°F (200°C).
- Prepare and roast garlic: Cut off the tops of the garlic bulbs to expose the cloves inside. Drizzle 1.5 tablespoons olive oil over the exposed garlic. Wrap each garlic bulb tightly in tin foil and roast in the oven for 40 to 60 minutes until soft and caramelized.
- Roast cauliflower: While the garlic roasts, coat the frozen cauliflower florets in 2.5 tablespoons olive oil and 0.5 tablespoon salt. Spread on a baking sheet and roast for 20 to 25 minutes until slightly browned and tender. Reserve 4 to 6 florets if you want to use them as garnish.
- Cool and peel garlic: When the roasted garlic is cool enough to handle, squeeze the softened cloves out of their skins and set them aside.
- Sauté aromatics: In a large, heavy-bottomed pot over medium heat, melt the butter and add sliced onion and shallots. Sauté for 2 to 3 minutes until they soften and become fragrant.
- Add garlic and cauliflower: Add the roasted garlic cloves to the pot and sauté briefly to combine flavors. Then add the roasted cauliflower and pour in the vegetable stock. Season with the remaining salt to taste.
- Simmer soup: Stir the mixture and bring it to a boil. Once boiling, reduce the heat to low and let it simmer gently for 15 to 20 minutes to allow the flavors to meld.
- Blend until smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a blender (such as a Vitamix). Blend until smooth and creamy. When using a blender, fill it only halfway, remove the center cap of the lid, and cover the opening with a paper towel to vent steam safely during blending.
- Serve: Ladle the soup into bowls. Garnish with reserved roasted cauliflower florets and optionally croutons. Serve immediately, or store in airtight containers for meal prep.
Notes
- Adjust olive oil quantities slightly based on preference for richness.
- Roasting fresh cauliflower requires a lower oven temperature (400°F) compared to frozen.
- For a vegan version, substitute butter with vegan margarine or additional olive oil.
- Be cautious when blending hot soup; vent your blender lid to avoid pressure build-up.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Add a splash of cream or coconut milk for extra creaminess if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
