Roasted Garlic Cauliflower Soup

$- 1 large head of cauliflower, cut into florets - 1 whole bulb of garlic - 1 medium onion, chopped - 4 cups vegetable broth - 1 cup coconut milk or heavy cream - 2 tablespoons olive oil - 1 teaspoon thyme, dried or fresh - Salt and pepper to taste - Fresh chives or parsley for garnish This recipe uses simple and fresh ingredients. The star is the cauliflower. It brings a light and creamy base to the soup. The garlic adds a rich, roasted flavor that makes this dish special. The onion gives a sweet taste. It helps to build depth in flavor. Vegetable broth provides a savory backdrop for all the ingredients. You can choose between coconut milk or heavy cream. Coconut milk keeps it dairy-free and adds a hint of sweetness. Heavy cream makes it extra rich and luscious. Don't forget olive oil. It helps the vegetables roast well and adds a nice finish. Thyme brings a warm earthiness to the soup. Finally, you can season it with salt and pepper to taste. Chives or parsley make lovely garnishes. They add a pop of color and freshness. By gathering these ingredients, you will make a comforting and delicious soup perfect for any day. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This helps create a nice roast. Next, cut the cauliflower into small florets. Arrange them on a baking sheet. Drizzle one tablespoon of olive oil over the florets. Sprinkle salt and pepper to taste. Now, grab a whole bulb of garlic. Cut the top off to expose the cloves. Drizzle a little olive oil on it, then wrap it in aluminum foil. Place the garlic bulb on the baking sheet with the cauliflower. While the oven heats, take a medium onion and chop it finely. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté it until it turns translucent, about five minutes. Roast the cauliflower and garlic in the oven for 25-30 minutes. The cauliflower should become tender and slightly caramelized. The garlic should be soft and fragrant. You can check this by piercing the garlic with a knife. Once the roasting is done, add the cauliflower and garlic to the pot with the sautéed onions. Pour in four cups of vegetable broth and add one teaspoon of thyme. Bring the mixture to a simmer. Let it cook for about 10 minutes to blend the flavors well. After simmering, remove the pot from the heat. Use an immersion blender to blend the soup until smooth. If you do not have one, you can use a regular blender, but be careful because the soup is hot. Stir in one cup of coconut milk or heavy cream for a rich taste. Season with salt and pepper to your liking. Warm the soup over low heat until it is heated through. Adjust the seasoning if needed. Now, you're ready to serve a delicious bowl of roasted garlic cauliflower soup! To get a smooth blend, I use an immersion blender. It’s easy and quick. Just place the blender into the pot and blend until creamy. Move it around to catch all the bits. If you prefer a regular blender, blend in small batches. Always be careful. The soup is hot! After blending, taste the soup. This is key! If it seems bland, add more salt and pepper. A splash of lemon juice brightens it up. You can also add a pinch of smoked paprika for warmth. Don’t be shy to experiment. Each tweak can bring new life to your soup. Serving is an art. I like to pour the soup into bowls and top it with fresh chives. They add color and flavor. A drizzle of olive oil on top gives it a nice shine. You might even add some roasted cauliflower florets for a fun touch. These small details make your dish shine! Pro Tips Roasting Time: Keep an eye on the cauliflower and garlic while roasting to prevent burning. If you like a deeper flavor, you can roast them a bit longer until they are nicely caramelized. Creamy Texture: For an ultra-smooth and creamy soup, blend thoroughly until there are no lumps. An immersion blender works best for this purpose. Flavor Boost: Add a splash of lemon juice or a sprinkle of nutritional yeast just before serving to enhance the soup's flavor profile. Herb Variations: Experiment with different herbs such as rosemary or basil in place of thyme for a unique twist in flavor. {{image_2}} You can easily make this soup dairy-free. Use coconut milk instead of heavy cream. Coconut milk gives a creamy texture and adds a hint of sweetness. It blends well with the roasted garlic and cauliflower. Heavy cream makes the soup richer and more decadent. Both options are tasty, so choose what you like best. You can change the flavor of the soup by adding spices or other veggies. Try adding a pinch of cumin or smoked paprika for warmth. You might also add some chopped carrots or celery when you sauté the onion. These additions make the soup more colorful and flavorful. Feel free to get creative and mix in your favorite ingredients! Garnishes can take your soup to the next level. Besides chives and parsley, think about adding toasted nuts or seeds. These add a nice crunch and flavor. A drizzle of olive oil or a sprinkle of chili flakes can also enhance the dish. You can even top it with crispy bacon bits for a savory kick. After enjoying your roasted garlic cauliflower soup, you may have some left. Store it in an airtight container. Place the cooled soup in the fridge. It stays fresh for about three to five days. For longer storage, freeze it. Use a freezer-safe container or bag. The soup can last up to three months in the freezer. Just remember to label the container with the date. When it's time to enjoy your soup again, reheat it gently. You can use the stove or the microwave. If using the stove, pour the soup into a pot over low heat. Stir often until it's warm. If using the microwave, heat it in short bursts. Stir in between to warm it evenly. If the soup seems too thick, add a splash of water or broth. This helps keep the texture nice and smooth. Enjoy your comforting bowl again! Yes, you can make this soup ahead of time. To meal prep, cook the soup and let it cool. Store it in an airtight container in the fridge for up to three days. You can also freeze it. Just portion it out in freezer-safe bags or containers. When you’re ready to eat, thaw it overnight in the fridge. Reheat on the stove over low heat. Stir often to keep it smooth. To add heat to the soup, you can try several options. Adding a pinch of red pepper flakes is an easy choice. If you want more flavor, mix in diced jalapeños or serrano peppers. You could also use hot sauce to taste. Just remember to start with a little heat, then adjust as needed. This soup pairs well with many dishes. A fresh green salad is a great choice. You can also serve it with crusty bread or garlic bread for a hearty meal. Try adding a side of roasted vegetables for extra flavor. For a simple snack, serve with a cheese platter. This blog post covered the key ingredients, steps, and tips to make a delicious Roasted Garlic Cauliflower Soup. You learned how to prepare, roast, and blend the ingredients for the best texture and flavor. I shared variations to suit your taste and how to store leftovers. Overall, this soup is simple, tasty, and customizable. With these steps, you can create a warm dish any time. Now, it’s your turn to try this recipe and impress everyone at the table!$

A creamy and flavorful soup made with roasted garlic and cauliflower, perfect for a comforting meal.

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Prep Time 10

Cook Time 40

Total Time 50

Ingredients

1 large head cauliflower, cut into florets
1 whole bulb garlic
1 medium onion, chopped
4 cups vegetable broth
1 cup coconut milk or heavy cream
2 tablespoons olive oil
1 teaspoon thyme, dried or fresh
to taste salt and pepper
for garnish fresh chives or parsley

Instructions

Preheat your oven to 400°F (200°C).
Arrange the cauliflower florets on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper.
Cut the top off the entire bulb of garlic, exposing the cloves, and drizzle with a drop of olive oil. Wrap the garlic bulb in aluminum foil and place it on the baking sheet alongside the cauliflower.
Roast in the oven for 25-30 minutes, or until the cauliflower is tender and slightly caramelized, and the garlic is soft.
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, around 5 minutes.
Once the cauliflower and garlic are done roasting, add them to the pot with the onions.
Pour in the vegetable broth and thyme, and bring the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors.
Remove from heat and carefully blend the soup using an immersion blender until smooth. If using a regular blender, blend in batches, being cautious with the hot liquid.
Stir in the coconut milk (or cream), and season with salt and pepper to taste.
Warm the soup over low heat until heated through, and adjust seasoning if necessary.

Notes

Serve the soup in bowls, garnished with a sprinkle of fresh chives or parsley, and a drizzle of olive oil for an elegant touch.

Keyword cauliflower, comfort food, garlic, soup, vegan