Photos updated November 2019
Yesterday we had another big Nor’easter that left us with a 12+ inches of snow to celebrate the first day of Spring. Come on Old Man Winter, it’s time to go to sleep so we can all come alive again!
Well, since we were all snowed in yesterday, I decided a big pot of soup and homemade bread (recipe to come tomorrow) were in order. This roasted garlic and cauliflower soup is full of yummy, bright vegetables, delicious browned cauliflower, and of course roasted garlic. I love how the soup has pieces of bright orange and green throughout it. This roasted garlic and cauliflower soup is even better the next day! It’s perfect for a cold winter’s evening with a hunk of bread to dip in it.
Recipe adapted from Cook Like a Champion
Roasted Garlic and Cauliflower Soup
This creamy, rich soup is packed full of fabulous vegetables, roasted garlic and cauliflower. It's a great, feed your soul soup that is healthy and filling on a cold night.
- 2 whole heads cauliflower
- 2-3 Tablespoons olive oil
- 2 large whole heads garlic
- 3 stalks celery, diced
- 2 yellow onions, diced
- 2 carrots, peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 Tablespoons flour
- 2/3 cup white wine
- 1 cup water
- 4 cups chicken or vegetable stock, plus up to 2 more cups for desired consistency
- 2 dried bay leaves
- 4 teaspoons fresh minced parsley
- 2/3 cup half and half
- Preheat oven to 400ºF. Cut cauliflower into florets and pace on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Cut the tops off garlic heads so the cloves are exposed. Place on a sheet of tin foil and drizzle the garlic with olive oil and wrap up tightly. Place on the baking sheet with the cauliflower (if there isn’t enough room, place directly on oven rack). Roast for 30-40 minutes, until the cauliflower is golden and tender. Continue roasting the garlic until the cloves are caramelized and fragrant, another 5-10 minutes. Once the garlic is cool, squeeze the cloves out of their skins into a bowl and set aside.
- Meanwhile, heat 2 tablespoons olive oil over medium heat. Add the onion, celery and carrot and cook, stirring occasionally, until softened, about 8-10 minutes. Stir in the salt, pepper, paprika, thyme and flour, and continue cooking for 2 minutes.
- Whisk in the wine and water, scraping up any brown bits on the bottom. Add the broth, bay leaves and garlic. Increase the heat to high and bring to a boil, then reduce to medium-low and simmer for 10 minutes. Add the cauliflower (including the little brown and burnt pieces) and continue cooking for 5 minutes.
- Remove the bay leaves. Working in batches, purée the soup in a blender or food processor (or if you have an immersion blender) until your desired consistency is reached. Add additional broth as needed. Return the soup to the pot over medium-low heat. Stir in the half and half and parsley, and cook until warmed through. Add salt and pepper to taste.