Puréed Roasted Cauliflower Soup
There is no cream in this soup, but it tastes so rich and creamy!
Total Steps
11
Ingredients
10
Tools Needed
9
Ingredients
- 1 head large cauliflower, chopped into even chunks
- 1 head garlic
- 2-3 tablespoons olive oil
- sea salt
- 1 small yellow onion
- 2 tablespoons olive oil
- sea salt
- 4 cups stock of your choice (miso or chicken recommended)
- 1 golden delicious or Jonagold apple, julienned into thin slivers
- 4 tablespoons julienned Gruyere cheese
Instructions
Step 1
Preheat oven to 350F.
Step 2
Prepare garlic for roasting, removing loose skin.
Step 3
Place garlic squarely in the middle of a 10" x 10" piece of parchment paper. Drizzle with olive oil and sea salt.
Step 4
Place a 10" x 10" piece of foil beneath the parchment, then wrap the entire garlic package to prevent olive oil from leaking out. Set aside.
Step 5
Quarter the yellow onion.
Step 6
Place the quartered onion and cauliflower on a 12" x 17" cookie sheet. Drizzle with olive oil and sea salt, coating evenly.
Step 7
Place the cookie sheet with onion and cauliflower in the oven, alongside the garlic package. Roast for about 40-45 minutes, ensuring the cauliflower roasts nicely without browning.
Step 8
Once the cauliflower is soft, transfer it to a glass blender. Carefully remove the garlic from its package, dripping any olive oil onto the cauliflower in the blender, then squeeze all the roasted garlic into the blender.
Step 9
Pour 2 cups of stock into the blender and blend until puréed. Add additional stock as needed to reach your desired consistency.
Step 10
Using a fine sieve and the back of a ladle, press the puréed soup through to remove any lumps.
Step 11
Reheat the soup in the microwave. Garnish with the julienned Gruyere cheese, then top with the apple slivers, and serve.