Meatless Monday: Roasted Garlic and Cauliflower Soup

Another Monday, another vegetarian soup. I’ve been looking at/pinning/remarking on/planning/seeking out soup left and right lately. And THEN. Today I found out that January is National Soup Month, apparently, so it was meant to be.

This soup was inspired by a few different recipes I’ve collected lately thanks to the magic of the interwebs, but mainly this one. I’ve been wanting to try a cauliflower soup for a while, and here it comes together with a boatload of garlic and rich, cold-weather-combatting goodness in one single perfect bowl. The fact that the whole thing — A COMPLETE ROASTED VEGETABLE FULLY-DEVELOPED POT OF SOUP — is ready in under an hour only adds to the magic. It’s basically the rainbow-singing unicorn of winter weeknight soups. Oh! And My Tiny Sous Chef helped with every last step, so, extra bonus! Here you go.

WHAT YOU NEEDgarcaulsoup1
* 1 large head of cauliflower, broken down into florets
* 7-10 large cloves of garlic, smashed, skins left on
* olive oil
* 1/2 a sweet onion, chopped
* leaves of 3-4 sprigs fresh thyme
* 4C vegetable broth (or chicken broth, or beef broth, frankly)
* 1 1/2C water
* salt
* pepper

WHAT TO DO
Preheat your oven to 450F. Cover a baking pan with foil, and spread the cauliflower florets on it in an even layer. Place the garlic cloves around the pan, dispersing them strategically among the cauliflower. Drizzle with 1 tablespoon of olive oil, 1/2 a teaspoon of salt, and a little bit of pepper, and then shake the pan or use your hands to mix it up so the oil and seasonings are evenly distributed. Roast for 15 minutes.

While that’s in the oven, heat a little bit of olive oil over medium-high heat in a large soup pot. Add the chopped onion and cook about 10 minutes, allowing it to soften and begin to brown. Then add in the roasted cauliflower and garlic (remove the skins first), the broth, 1/2 a cup of water, and the thyme. Stir to combine. Bring up to a boil, then lower heat and simmer 15 minutes.

If you are using an immersion blender (wheeeee!), go ahead and blend your soup down in the pot at this point. If not, allow it to cool enough to transfer to your stand blender and blend away. If it’s too thick, add 1 cup of water to thin it out, and continue to blend until the chunks break down and you’re left with a velvety smooth texture. Season with 1-2 teaspoons of salt and a teaspoon of pepper, tasting to ensure balance (especially if you’re using more garlic – this will help mellow it down a bit so it’s not punching you in the face with garlic-ness). And there you go!

garcaulsoup2

Garnish with a little Greek yogurt or a few reserved pieces of roasted cauliflower or some garlic croutons–or a combination of any or all of those–and then dive in.

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