Creamy Roasted Cauliflower and Garlic Soup

Creamy Roasted Cauliflower and Garlic Soup

Name: Creamy Roasted Cauliflower and Garlic Soup
Total time: 60 min
Yield: 6
Ingredients: 1 head cauliflower, cut into small florets; 45 ml olive oil, divided; 1 whole garlic bulb; 960 ml vegetable broth; 30 ml truffle oil, plus more as needed; 120 ml heavy cream; salt and pepper, to taste

Indulge in the rich and creamy goodness of this roasted cauliflower and garlic soup, enhanced with the robust flavors of roasted garlic and a touch of truffle oil.

60 min

easy

205kcal

calories

carbohydrates

19g

fat

fiber

protein

514mg

sodium

sugar

Dinner Side Dish Soup American

Ingredients

1 head cauliflower, cut into small florets

45 ml olive oil, divided

1 whole garlic bulb

960 ml vegetable broth

30 ml truffle oil, plus more as needed

120 ml heavy cream

salt and pepper, to taste

Directions

Step 1

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

Place the cauliflower florets on the prepared baking sheet, toss with 30 ml of olive oil. Cut the top off the garlic bulb to expose the cloves, drizzle with the remaining 15 ml of olive oil, and wrap it in aluminum foil. Put the wrapped garlic bulb on the baking sheet with the cauliflower.

Step 3

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

Step 4

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

Step 5

Serve the soup in bowls and lightly drizzle with additional truffle oil, if desired.