ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
- In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
- In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
- Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.
ROASTED CAULIFLOWER, LEEK & GARLIC SOUP
This came from the Clean Eating Magazine. Can be prepared ahead of time and refrigerated for up to 5 days or frozen up to 1 month.
Provided by njs1109
Categories Cauliflower
Time 1h
Yield 8 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425. Place large baking sheet in oven. While preheating, toss leeks garlic and cauliflower with 1 tbsp oil, sea salt, black pepper and nutmeg. Roast in center of oven, stirring occasionally until cauliflower is browned and almost tender, 25 to 30 minutes.
- Remove garlic from baking sheet and set aside. Scrape leeks and cauliflower into large saucepan. Add chicken broth and bay leaves. When cool enough, squeeze garlic from skins into saucepan and discard skins. Bring to a boil then reduce heat. Cover and simmer until leeks are very tender, 10 to 15 minutes.
- Working in batches puree in a food processor or blender and pour into saucepan. Stir in milk. Reheat before serving.
- Place basil in a blender. Add hot water and puree until smooth. Ladle soup into warm bowls. Add a spoonful of basil into each, using a toothpick swirl decoratively into soup.
Nutrition Facts : Calories 78.8, Fat 2.3, SaturatedFat 0.4, Cholesterol 0.5, Sodium 126, Carbohydrate 11.6, Fiber 2.5, Sugar 2.8, Protein 5
ROASTED CAULIFLOWER AND LEEK SOUP
This is a really delicious soup I make.
Provided by Brandon Squige Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
- Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
- Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g
LOW-CARB CAULIFLOWER AND LEEK SOUP
A low-carb, satisfying soup, perfect for fall!
Provided by jules
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cauliflower florets, garlic cloves, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zip-top bag. Seal bag and shake until florets are evenly coated. Empty bag onto a rimmed baking sheet.
- Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes.
- Melt butter in a heavy-bottomed stockpot over medium heat. Add leeks and onion and season with salt and pepper. Cook until vegetables are softened, about 5 minutes. Add chicken broth and roasted cauliflower and garlic. Cook until cauliflower is tender, 10 to 15 minutes.
- Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes.
- Serve topped with Cheddar cheese and bacon bits.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 10.9 g, Cholesterol 119.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 22.8 g, Sodium 1035.1 mg, Sugar 3.6 g
ROASTED CAULIFLOWER, GARLIC, AND LEEK SOUP
I absolutely love roasted cauliflower, so I came up with this soup one cold day. You don't even need to add cream to this soup to be completely satisfied with the thick creamy texture the cauliflower adds. Roasting the cauliflower and garlic brings the flavor of it to a whole other level. Double the recipe to assure leftovers, as it tastes almost better the next day for lunch! I serve this soup for lunch or dinner with a good cheesy bread. Enjoy!
Provided by Chef V
Categories Cauliflower Soup
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
- Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
- Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
- Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
- Blend soup with an immersion blender to your desired consistency; season again with salt.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 18.4 g, Cholesterol 30.5 mg, Fat 22 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 8.7 g, Sodium 185 mg, Sugar 4.7 g
ROASTED GARLIC & CAULIFLOWER SOUP
Make and share this Roasted Garlic & Cauliflower Soup recipe from Food.com.
Provided by Cook Tara K.
Categories Cauliflower
Time 1h29m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.
- Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.
- The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it's progress as needed - it should smell fragrant but not raw, be golden and tender.
- Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.
- Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.
- Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.
- Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping.
Nutrition Facts : Calories 353.3, Fat 19.8, SaturatedFat 7.6, Cholesterol 29.5, Sodium 951.9, Carbohydrate 36.7, Fiber 10.9, Sugar 5.6, Protein 11.6
ROASTED GARLIC AND LEEK SOUP
Lets talk comfort food! I'd even make this for Valentines day If you and your Loved One loves garlic you can't go wrong! Roasting the garlic make it so smooth and yummy. Roast an extra bulb of garlic to serve with a crisp French bread. Roasting garlic mellows and sweetens the garlic.
Provided by Rita1652
Categories One Dish Meal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Cut off top 1/4 inch of each garlic head.
- Place garlic heads in small shallow baking dish.
- Drizzle oil over.
- Season with salt and pepper.
- Bake until golden, about 1 hour.
- Cool slightly.
- Press individual garlic cloves between thumb and finger to release garlic, Should be like butter.
- Chop garlic.
- Melt butter in heavy large saucepan over medium heat.
- Add leeks and onion and saute until onion is translucent, about 8 minutes add garlic.
- Reduce heat to low.
- Add flour and cook 5 minutes, stirring occasionally.
- Stir in hot stock and Sherry.
- Simmer 20 minutes, stirring occasionally.
- Cool slightly.
- Puree soup in batches in blender or processor.
- Return soup to saucepan.
- Add cream and simmer until thickened, about 10 minutes.
- Meanwhile.
- Heat olive oil then quickly saute garlic slices till crisp and tan.
- Add lemon juice to taste.
- Season with salt and white pepper.
- Ladle into bowls.
- Garnish with fried garlic slices and minced chives.
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