Roasted Cauliflower Soup

Ingredients

• 1 head garlic
• 4 tablespoons olive oil (divided)
• Kosher salt and freshly ground black pepper
• 2 heads cauliflower (cut into florets)
• 1 onion (diced)
• 5 cups vegetable stock
• 3 fresh thyme sprigs
• 1 bay leaf
• 1/2 cup heavy cream

Steps

1. 1

   Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. 2

   Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.

3. 3

   Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.

4. 4

   Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.

5. 5

   Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.

6. 6

   Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.

7. 7

   Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.

8. 8

   Serve immediately.