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Roasted Cauliflower and Garlic Soup
Roasted Cauliflower and Garlic Soup
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge in velvety roasted cauliflower soup with a bold roasted garlic kick and a decadent truffle oil drizzle.
Ingredients:
  • 1 head cauliflower, cut into small florets
  • 3 tablespoons olive oil, divided
  • 1 whole garlic bulb
  • 4 cups vegetable broth
  • 2 tablespoons truffle oil, plus more as needed
  • 1/2 cup heavy cream
  • salt and pepper, to taste
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • Spread cauliflower florets on the baking sheet and coat with 2 tablespoons of olive oil. Cut the top off a garlic bulb crosswise to reveal the cloves, drizzle with the remaining 1 tablespoon of olive oil, wrap in foil, and place on the baking sheet with cauliflower.
  • Roast in the oven until cauliflower is golden brown and garlic is soft; this should take about 30 minutes. Let the garlic cool, then squeeze out the roasted cloves from their skins.
  • Blend cauliflower, garlic, vegetable broth, and truffle oil until smooth. Transfer to a saucepan, simmer for 8-10 minutes. Stir in heavy cream, season with salt and pepper.
  • Pour the soup into bowls and elegantly drizzle with more truffle oil, if preferred.

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