Easiest Way to Make Tasty Roasted Cauliflower and Garlic Soup

Roasted Cauliflower and Garlic Soup. Place the cauliflower chunks and onion slices on a baking Place the garlic bulb on a piece of foil, drizzle with oil, season with salt and pepper, and place on the baking sheet…. Place in the oven and bake until. Cauliflower and garlic are roasted together to deliver plenty of flavor to this creamy dairy-free soup with leeks and marjoram.

Roasted Cauliflower and Garlic Soup Roasting cauliflower brings out a delicious nutty flavor and gives the soup a gorgeous silky texture. Reheat just before you're ready to serve. This simple vegan soup gets its sweet, nutty flavor from a full head of oven-roasted garlic, and its creaminiess from cashews. You can have Roasted Cauliflower and Garlic Soup using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Roasted Cauliflower and Garlic Soup

  1. You need 1 large of head cauliflower or 2 bags frozen.
  2. You need 3 clove of garlic, unpeeled.
  3. It's 1 of olive oil.
  4. It's 1 of kosher salt.
  5. It's 3 cup of chicken or vegetable broth.
  6. It's 1 cup of buttermilk.
  7. Prepare 1/2 cup of fresh grated parmesan.
  8. You need 1 of fresh cracked black pepper.
  9. It's pinch of fresh grated nutmeg.

Discard the loose outer layers of papery peel from the head of garlic, then cut it in half horizontally and drizzle each half with the oil. Thick and creamy roasted cauliflower garlic soup will remind you of potato soup, but its healthier. Make it thick or thin by adding coconut milk or broth. Toss cauliflower florets and whole garlic cloves with olive oil, then roast and puree.

Roasted Cauliflower and Garlic Soup step by step

  1. Cut fresh cauliflower into bite sized florets, if using frozen - thaw completely and thoroughly drain..
  2. Preheat oven to 425.
  3. Drizzle cauliflower in enough olive oil to coat and season to taste with salt. drizzle garlic cloves in oil and wrap in a small foil packet. arrange cauliflower in a single layer on a sheet pan along with garlic packet..
  4. Roast in oven, turning cauliflower every 5 to 10 minutes until you achieve a well brown color..
  5. Remove sheet pan and set garlic aside to cool. add cauliflower to a medium soup pot. when garlic is cool enough to handle, squeeze it out of its skin into cauliflower and add stock. simmer 10 minutes..
  6. Allow mixture to cool and then blend in batches to desired texture. return blend mixture to soup pot..
  7. Stir in milk, cheese, nutmeg, ans salt and pepper to taste. simmer another 10 minutes. feel free to add more milk for thinning or cheese for thickening..
  8. Serve warm with a drizzle of olive oil and cracked pepper as garnish. or try olive oil, pomegranate seeds, and chives. Also good with crumbled bacon..

It's the base for a creamy, thick and comforting roasted. Nutrient-dense soups can be a life-saver - they're easy to prepare and usually taste better the second or third day (perfect for a quick-reheat for lunch or dinner). Roasted Cauliflower and Garlic Soup features a simple flavor profile and provides tons of nutrients from the ghee, chicken stock, sea salt. This Creamy Roasted Garlic and Cauliflower Soup is incredible. In fact, if you have someone who's a cauliflower hater in your home you might try calling this Unlike other Cream of Cauliflower soup recipes, the flavor of this soup recipe is greatly enhanced with the rich, subtle flavor of roasted garlic.

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