Roasted Cauliflower and Garlic Soup
This soup features cauliflower roasted until caramelized and smoky, which amplifies its natural nuttiness. Blended with roasted garlic and broth, it results in a creamy, velvety soup with a rich, inviting aroma. The final dish has a smooth texture and a deep, golden hue, showcasing the roasted ingredients’ depth of flavor.
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Calories: 150kcal
Servings: 4
Equipment
- Blender or Immersion Blender
Ingredients
- 1 large head cauliflower cut into florets
- 4 cloves garlic whole, unpeeled
- 2 tablespoons olive oil divided, for roasting
- 4 cups vegetable broth preferably homemade or low-sodium
- 1 pinch salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Spread the cauliflower florets and whole garlic cloves on a baking sheet. Drizzle with a tablespoon of olive oil and toss to coat evenly, then roast for about 25-30 minutes until the cauliflower is golden and caramelized, and the garlic is soft and fragrant.
- Remove the roasted cauliflower and garlic from the oven. Let the garlic cool slightly, then peel the papery skin off to reveal the soft, roasted cloves.
- In a large pot, pour in the vegetable broth and bring it to a gentle simmer over medium heat. Add the roasted cauliflower and garlic to the broth, stirring gently.
- Use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and purée until silky, then return it to the pot.
- Taste the soup and season with salt and freshly ground black pepper as needed. If the soup is too thick, add a splash of hot vegetable broth and stir until you reach your desired consistency.
- Heat the soup gently for a few minutes, just until heated through and the flavors meld. Serve hot, garnished with a drizzle of good olive oil or fresh herbs if desired.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 600mg | Sugar: 4g | Vitamin C: 40mg | Calcium: 80mg | Iron: 2mg