Roasted Cauliflower and Garlic Soup

Roasted Cauliflower and Garlic Soup
Serves 6
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  1. 2 large heads cauliflower, cut into small florets
  2. 2 heads garlic
  3. 2 tablespoons, plus 2 teaspoons olive oil, divided
  4. 3 tablespoons unsalted butter
  5. 1½ cups chopped (about 1 onion)
  6. 1 cup chopped carrot (about 2 carrots)
  7. 1 cup chopped celery (about 2 ribs)
  8. ¼ cup all-purpose flour
  9. 2 (32-ounce) containers vegetable broth
  10. 2 tablespoons chopped fresh parsley
  11. 1 tablespoon fresh thyme leaves
  12. 1 cup heavy whipping cream
  13. 2 teaspoons kosher salt
  14. 1 teaspoon ground black pepper
  15. Garnish: sliced green onion
  1. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.
  2. Spread cauliflower on prepared baking sheet, and drizzle with 2 tablespoons olive oil. Toss to coat. Peel loose skin off garlic heads, leaving cloves intact. Trim about 1/4 inch from top of garlic heads, exposing tops of garlic cloves. Pour 1 teaspoon oil over each garlic clove, and wrap with aluminum foil to cover. Place on prepared pan with cauliflower. Roast in oven for 30 minutes, stirring cauliflower halfway through, or until florets are tender when pierced and edges are starting to brown. Remove cauliflower from pan, and set aside. Return garlic to oven, and roast 10 to 15 minutes more. Let garlic heads cool for 15 minutes.
  3. Gently unwrap garlic heads. Squeeze each garlic head to remove roasted cloves from their skins. Set aside.
  4. In a large Dutch oven, melt butter over medium heat. Add onion, carrot, and celery; cook until tender, 8 to 10 minutes. Add reserved cauliflower and garlic; cook for 4 minutes. Add flour, and cook for 2 minutes, stirring constantly. Gradually stir in broth, parsley, and thyme. Bring to a boil over medium-high heat; reduce heat, and simmer for 20 minutes.
  5. In the container of a blender, add soup, in batches, if necessary, and process until smooth. Return soup to Dutch oven and heat over medium heat. Add cream, salt, and pepper. Garnish with onion, if desired.
  1. Roasted garlic can be refrigerated 
 for 2 weeks or frozen up to 3 months.
Louisiana Cookin


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