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Cauliflower and Roasted Garlic Soup

53

To prime everyone's palate for creative comfort food, serve this hearty soup garnished with cauliflower florets for your first course at Thanksgiving or a fall dinner party.

  • Servings: 12

Photography: Krause, Johansen

Source: Blueprint, November/December 2007

Ingredients

  • 3 heads garlic
  • Salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 3 white onions, peeled and thinly sliced
  • 4 heads cauliflower; 3 cored and thinly sliced, 1 broken into small florets
  • 8 sprigs thyme, tied with twine, plus 1 tablespoon chopped
  • 1 cup dry white wine
  • 6 cups chicken stock, plus more to thin, if desired
  • 2 cups heavy cream, plus more to thin, if desired
  • 2 1/2 cups plus 3 tablespoons finely grated Parmesan cheese
  • 2 tablespoons chopped parsley

Directions

  1. Preheat oven to 325 degrees. Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.

  2. Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.

  3. Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.

  4. Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.

Reviews Add a comment

  • Bini2302
    16 NOV, 2013
    Suppe
    Reply
  • Stacy Peterson
    7 NOV, 2013
    AMAZING. This soup is ridiculously easy to make and SO decadent. I suggest using cashew cream in place of the heavy cream.
    Reply
  • Maria Garcia
    20 DEC, 2012
    Great soup! I did not add cream nor cheese due to health issues but added fresh rosemary and it was delicious...
    Reply
  • NenaBelle
    23 NOV, 2011
    This soup is delicious. I've been making it every Thanksgiving for four years now and my family just loves it!
    Reply
  • JuliaPV
    21 FEB, 2010
    This was fantastic. Since we do not drink alcohol, I just dropped it and instead used one extra cup of low sodium organic stock and cooked for the full time. Also, rather than cream, I used the same amount of almond milk. Very healthy, thick, super creamy and filling for the Body Action Plan over @ wholeliving. Mmmm.
    Reply
  • jschroeder004
    11 OCT, 2008
    you will bake the cauliflower florets in step 4....
    Reply
  • annie734
    1 OCT, 2008
    Why are we increasing the oven temp to 350 in step 1? There is no further use of the oven in the rest of the instructions. Am I missing something?
    Reply
  • annie734
    1 OCT, 2008
    Why are we increasing the oven temp to 350 in step 1? There is no further use of the oven in the rest of the instructions. Am I missing something?
    Reply
  • annie734
    1 OCT, 2008
    Why are we increasing the oven temp to 350 in step 1? There is no further use of the oven in the rest of the instructions. Am I missing something?
    Reply
  • annie734
    1 OCT, 2008
    Why are we increasing the oven temp to 350 in step 1? There is no further use of the oven in the rest of the instructions. Am I missing something?
    Reply