Roasted Garlic Cauliflower Soup

Velvety, rich, and complex flavor from roasted cauliflower and garlic. Nobody believes it’s low-calorie.

Ingredients

• 1 large head cauliflower, cut into florets
• 1 whole head garlic, top cut off to expose cloves
• 1 large onion, quartered
• 4 cups vegetable or chicken broth
• 2 tbsp olive oil
• 1 tsp thyme
• 1/4 tsp white pepper

Salt

• Optional: 1/4 cup cream cheese or heavy cream for extra richness
• Fresh chives for garnish

Directions

1. Preheat oven to 425°F. Toss cauliflower and onion with olive oil on a baking sheet. Drizzle olive oil over cut garlic head; wrap in foil.
2. Roast 30-35 minutes until cauliflower is golden. Garlic should be soft.
3. Squeeze garlic cloves out of skins into a blender.
4. Add roasted cauliflower, onion, broth, thyme, salt, and pepper.
5. Blend until completely smooth. Adjust consistency with additional broth.
6. Return to pot and heat through. Stir in cream cheese if using.
7. Serve topped with chives and a drizzle of olive oil.

Notes

Roasting is the step that makes this soup extraordinary. The caramelization creates a deep, nutty flavor impossible to achieve any other way.