I guess I am still on my soup kick, though I think I might be done for a while after this week. The rest of the family is getting bored with them. But they are just so perfect for cold lazy nights! This soup will totally make you rethink your hate for cauliflower. I mean, many, many people list it as a vegetable they won’t eat, but even if you are that person you should still try this! It’s creamy, full of flavor, and just overall delicious. I mean, it’s enhanced by roasted garlic, after all. We couldn’t stop eating it, and my brother made me give him the leftovers for lunch the next day. It’s that good. Keep in mind that I used pre peeled garlic cloves from Trader Joe’s, so even though I am telling you how to roast garlic the right way, I totally didn’t do it.
Roasted Cauliflower and Garlic Soup
Adapted with love from Katie Goodman
1 whole head cauliflower
1 large whole head garlic
1 tablespoon olive oil
1 tablespoon butter
2 stalks celery, diced
1 yellow onion, diced
2 carrots, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon flour
4 cups chicken broth
2 teaspoons fresh minced parsley
1/3 cup half and half
Preheat oven to 400 degrees F.
Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet for less mess. Unfortunately, I was out of foil. Sprinkle lightly with salt and pepper.
Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic for about 15- 20 minutes, or until the cauliflower is tender and slightly golden. Remove the cauliflower from the oven.
Keep checking on the garlic Every 10 minutes of so. If you used the pre-peeled kind, like me, then it will roast quicker. If not, it can take another 25 minutes. It should be fragrant, golden, and tender when thoroughly roasted.
Meanwhile, heat the butter in a soup pot of your choice. Add the onion, celery, and carrot and saute over medium heat for
Add the onion, celery, and carrots. Saute over medium heat for about 10 minutes or until they are mostly soft. Stir in salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
Add the broth, a cup at a time, stirring well in between. This should help the soup start to thicken up. Add the garlic cloves. Bring the soup to a boil, simmer for 10 minutes, and add cauliflower. Simmer 5 more minutes.
In batches, transfer soup to a blender and blend until smooth. When all soup is blended, return to pot. Stir in the half and half and parsley and continue cooking till just heated. Serve immediately.