Tuesday, May 22, 2012

Roasted Garlic and Cauliflower Soup

Here's a delicious homage to roasted vegetables. The caramelized garlic and cauliflower form the base of this creamy and hearty soup. Perfect comfort food for a rainy day.

  • 1 small head cauliflower, cut into florets
  • 1 whole head of garlic
  • 2-3 tablespoons olive oil
  • salt and pepper to taste
  • 1-2 teaspoons olive oil
  • 1 medium onion, diced
  • 1 tablespoon thyme, chopped (or 1 teaspoon dried thyme)
  • 1 teaspoon garlic powder
  • 3 cups low sodium chicken broth (or vegetable broth)
  • 1 1/2 cups aged gruyère or swiss cheese, shredded 
  • 1 cup milk or heavy cream
  • salt and black pepper to taste

  1. Preheat the oven to 400 degrees F.
  2. Arrange the cauliflower florets on a baking sheet and drizzle with 1-2 tablespoons of olive oil. Season with salt and pepper and toss to coat the vegetables.
  3. Prepare the head of garlic by peeling away the outer layers of the garlic bulb skin. Leave the skins of the individual cloves intact. Using a knife, chop off 1/4 to 1/2 inch off the top of the garlic head exposing a bit of each clove.
  4. Place the head of garlic in a ramekin and coat with 1-2 teaspoons of olive oil. Sprinkle with salt and cover the dish tightly with aluminum foil.
  5. Roast the vegetables in the oven for 25-35 minutes, or until lightly golden brown.
  6. Allow the garlic and cauliflower to cool slightly after roasting.
  7. Remove each clove with a sharp paring knife, or squeeze the whole head until the cloves pop out. Put the garlic in a bowl and set it aside. 
  8. Heat 1 tablespoon of olive oil in a stock pot over medium heat.
  9. Add the onion and saute until tender, about 5-7 minutes.
  10. Stir in the roasted garlic, thyme and garlic powder. Cook until fragrant, about one minute.
  11. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  12. Using a hand blender, puree the soup until it reaches your desired consistency.
  13. Mix in the cheese, let it melt. Season with salt and pepper.
  14. Stir in the milk (or cream) and remove from heat.

No comments:

Post a Comment