Creamy cauliflower soup with roasted garlic

5 from 1 vote

Creamy cauliflower soup with roasted garlic

This thick and creamy soup will remind you of potato soup. Make it as thick or thin as you prefer by adding more coconut milk, crean, half and half or broth. For garnish, add a swirl of thinned basil pesto and a drizzle of olive oil. For a vegan soup, use vegetable broth and pesto made without Parmesan. For an over-the-top finish, sprinkle with Maldon smoked sea salt when serving.

Prep Time25

Cook Time20

Total Time45

Course: Soup

Cuisine: American

Servings:

Calories: 158kcal

Author: Sally Cameron

Equipment

Large soup pot like a dutch oven
Large casserole dish for roasting cauliflower and garlic
blender

Ingredients

1 large head of cauliflower about 2 ½ pounds
1 head garlic cloves sepaerated and peeled
¾ teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons olive oil divided use
1 cup thinly sliced leek white or pale green part only
½ cup chopped carrot
½ cup chopped celery
1 teaspoon dried thyme
3 cups low or no sodium broth preferably homemade, chicken or vegetable
1 15 ounce can coconut milk or heavy cream or half and half

Instructions

Roast the Cauliflower

Pre-heat oven to 400°F. Cut the outer green leaves and core from the head of cauliflower. Break the head into small florets, trimming stems as needed. Add florets and garlic cloves to a bowl and toss with 3 tablespoons olive oil, salt and pepper. Pour vegetables into a large rectangular baking dish. Roast until florets are tender when pierced with the tip of a sharp paring knife and edges are starting to brown, about 30 minutes. You may want to stir half of the way through.

Cook the Other Vegetables

While the cauliflower is roasting, cook the leek, carrot, celery and thyme in a large pot with last tablespoon of olive oil over medium-low heat, covered, until tender, about 10 minutes.

Simmer Together

When the cauliflower is done roasting, add to the pot of vegetables and add broth. Bring to almost a boil, then turn heat down and simmer for 10 minutes.

Puree the Soup

Pour vegetables into a food processor or blender and puree with coconut milk until smooth. Taste and add additional salt and pepper as desired. Serve hot. See post for garnish notes.

Notes

Extra soup keeps covered and refrigerated for a few days and can be made ahead, then heated. Leftovers also freeze well for 2-3 months. Be sure to label and date the container.

Nutrition