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Roasted Cauliflower and Garlic Soup

Roasted Cauliflower and Garlic Soup

Cost $8.5, save $12

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $8.5

INGREDIENTS

  • Vegetables

    • 1 head cauliflower
    • 🧄 1 whole garlic bulb

  • Liquids

    • 4 cups vegetable broth
    • 1/2 cup heavy cream
    • 2 tablespoons truffle oil

  • Oils and Seasonings

    • 3 tablespoons olive oil

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2

Place cauliflower florets on the prepared baking sheet and toss with 2 tablespoons olive oil. Cut the top off the garlic bulb crosswise to expose the cloves; drizzle with remaining 1 tablespoon olive oil, and wrap it in aluminum foil. Place wrapped garlic bulb on the baking sheet with cauliflower.

3

Roast in the preheated oven until cauliflower is golden brown and garlic is soft, about 30 minutes. Cool garlic and squeeze roasted cloves from their skins.

4

In a blender, combine cauliflower, garlic cloves, vegetable broth, and truffle oil. Blend until smooth. Pour into a large saucepan and bring to a simmer for 8 to 10 minutes. Add heavy cream and stir to combine. Season to taste with salt and pepper.

5

Ladle soup into bowls and lightly drizzle with additional truffle oil, if desired.

NUTRIENTS

Per 1 serving

🔥

205

Calories

  • 3
    Protein
  • 8
    Carbs
  • 19
    Fats

💡 Roasting the garlic enhances its sweetness and removes its sharpness, making the soup more flavorful.For added texture, garnish with fresh herbs like parsley or thyme.Consider using a high-speed blender for the smoothest soup texture.Opt for homemade vegetable broth for better flavor control.