Cauliflower and Roasted Garlic Soup
Recipe by Nicole Thom-Arens
Serves 4
One cold February morning, I woke with the French countryside on my mind. As the morning progressed, my thoughts lingered on a thick cauliflower soup topped with homemade croutons still warm from the oven. Behold the French-inspired soup of my literal February dreams. Plan ahead a bit to give the garlic time to roast; otherwise, this soup comes together quickly with minimal ingredients.
Ingredients:
1 small head of garlic (4-5 cloves around the perimeter)1 small yellow onion1 small head of cauliflower (about 4 cups of florets)1 large yellow potato (about 1 cup large dice)4 cups chicken/vegetable stock/brothOlive oilKosher saltRed pepper flakeChivesHalf-and-half (optional)
Croutons:
2 cups diced breadOlive oilKosher saltBlack pepper
Instructions:
1. Preheat the oven to 400 degrees.2. Cut the top off a head of garlic. Drizzle with olive oil. Sprinkle with salt.3. Wrap the garlic in tinfoil. Roast in the oven at 400 degrees for about an hour. 4. While the garlic is roasting, heat 2 to 3 tablespoons of olive oil in a Dutch oven or soup pot on the stovetop over medium-low heat.5. Dice the onion. Add it to the pot once the oil is hot. Season with a generous pinch of salt and red pepper flake to taste. Stir to combine.6. While the onions are sweating, prepare the cauliflower by removing the greens and cutting the head into 1- to 2-inch florets. Rinse. Add to the onions. Season with additional salt. Stir to combine.7. Peel and dice the potato. Add it to the cauliflower and onions. Season with salt. Stir to combine. Allow the vegetables to cook for about 5 minutes to help develop the flavor as they soak up the oil and seasonings. Stir occasionally. 8. After the vegetables have cooked for several minutes, add the stock/broth. Increase the heat to high. Bring the broth to a boil. Reduce the heat to medium, and allow the broth to continue boiling uncovered until the vegetables are tender (20 to 30 minutes). 9. When the garlic is done. Remove it from the oven and set aside.10. Reduce the oven temperature to 350 degrees.11. Cut the bread into large cubes. Add to a baking sheet. Season with olive oil, salt, and pepper. Bake at 350 for 10 to 15 minutes until golden and crisp. 12. While the soup is cooking and the croutons are baking, chop the chives for garnish. 13. When the vegetables are tender, add the roasted garlic by gently squeezing the bulb until the golden cloves are released. 14. Using an immersion blender or traditional blender, blend the soup until thick. 15. Top each bowl with a drizzle of half and half (if desired), chives, and croutons.
Ingredients:
1 small head of garlic (4-5 cloves around the perimeter)1 small yellow onion1 small head of cauliflower (about 4 cups of florets)1 large yellow potato (about 1 cup large dice)4 cups chicken/vegetable stock/brothOlive oilKosher saltRed pepper flakeChivesHalf-and-half (optional)
Croutons:
2 cups diced breadOlive oilKosher saltBlack pepper
Instructions:
1. Preheat the oven to 400 degrees.2. Cut the top off a head of garlic. Drizzle with olive oil. Sprinkle with salt.3. Wrap the garlic in tinfoil. Roast in the oven at 400 degrees for about an hour. 4. While the garlic is roasting, heat 2 to 3 tablespoons of olive oil in a Dutch oven or soup pot on the stovetop over medium-low heat.5. Dice the onion. Add it to the pot once the oil is hot. Season with a generous pinch of salt and red pepper flake to taste. Stir to combine.6. While the onions are sweating, prepare the cauliflower by removing the greens and cutting the head into 1- to 2-inch florets. Rinse. Add to the onions. Season with additional salt. Stir to combine.7. Peel and dice the potato. Add it to the cauliflower and onions. Season with salt. Stir to combine. Allow the vegetables to cook for about 5 minutes to help develop the flavor as they soak up the oil and seasonings. Stir occasionally. 8. After the vegetables have cooked for several minutes, add the stock/broth. Increase the heat to high. Bring the broth to a boil. Reduce the heat to medium, and allow the broth to continue boiling uncovered until the vegetables are tender (20 to 30 minutes). 9. When the garlic is done. Remove it from the oven and set aside.10. Reduce the oven temperature to 350 degrees.11. Cut the bread into large cubes. Add to a baking sheet. Season with olive oil, salt, and pepper. Bake at 350 for 10 to 15 minutes until golden and crisp. 12. While the soup is cooking and the croutons are baking, chop the chives for garnish. 13. When the vegetables are tender, add the roasted garlic by gently squeezing the bulb until the golden cloves are released. 14. Using an immersion blender or traditional blender, blend the soup until thick. 15. Top each bowl with a drizzle of half and half (if desired), chives, and croutons.