Roasted Garlic and Cauliflower Soup

For a satisfying, meatless meal, try this Roasted Garlic and Cauliflower Soup.
It's a hearty and creamy soup that's full of sweet and mellow garlic flavor!

Servings: 4

Author: Clean Fingers Laynie

Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour, 15 minutes

Course:

Cuisine:

American

Keywords:

Dairy-Free Gluten-Free low carb meal prep meatless

Instructions

1 Preheat oven to 400 degrees F.
2 Using a sharp knife, slice off the top each head of garlic to expose some of the
cloves inside. Place the heads on a square piece of aluminium foil big enough to
cover the garlic. Drizzle the exposed garlic with 1/2 tsp olive oil, and tightly
wrap in the foil around the garlic. Roast until cloves are lightly browned and
tender, about 40-45 minutes.
3 Add remaining 2 tbsp olive oil to a large pot, and set over medium-high heat.
Add yellow onion, shallot, and leek and saute until the onions are softened and
begin to caramelize (about 5-6 minutes).
4 To the pot, add the cauliflower, broth, salt and pepper. Heat until the
cauliflower is warmed through (about 5 minutes). Squeeze the roasted garlic from
the heads directly into the soup pot, and add the milk to the pot.
5 Blend soup in the pot with an immersion blender, or blend in batches in a
blender, until desired consistency is reached. Returning the soup to the pot,
heat soup over medium heat until the soup is warmed through.

Roasted Garlic and Cauliflower Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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