Roasted Garlic Cauliflower Soup Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CAULIFLOWER SOUP



Cauliflower soup image

Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread

Provided by Esther Clark

Categories     Lunch, Soup, Supper

Time 40m

Yield Serves 4-6

Number Of Ingredients 10

1 large cauliflower (1.5kg), cut into florets
½ tbsp ground cumin
2 tbsp olive oil , plus extra for drizzling
4 thyme sprigs
1 onion , finely chopped
1 celery stick, finely chopped
1 garlic clove , crushed
750-850ml veg or chicken stock
100ml single cream
½ small bunch of parsley , finely chopped

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
  • Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
  • Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.

Nutrition Facts : Calories 176 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium

ROASTED CAULIFLOWER AND GARLIC SOUP



Roasted Cauliflower and Garlic Soup image

Provided by Valerie Bertinelli

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 head cauliflower, cut into 2-inch pieces (about 8 cups)
30 cloves garlic, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
2 stalks celery, chopped
1 yellow onion, chopped
1 tablespoon fresh thyme leaves
1 cup dry white wine
One 6-ounce piece Parmesan rind
6 cups low-sodium chicken broth
Freshly grated Parmesan, for garnish

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



Roasted Cauliflower, Leek & Garlic Soup image

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

3 leeks, white part only, washed and thickly sliced
1/2 head garlic, cut so cloves are exposed
1 large head cauliflower, cut into florets
1 -2 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3 cups low sodium chicken broth
3 bay leaves
1 cup skim milk
3 cups shredded fresh basil
3 tablespoons hot water

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

CAULIFLOWER AND ROASTED GARLIC SOUP



Cauliflower and Roasted Garlic Soup image

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

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

ROASTED CAULIFLOWER SOUP



Roasted Cauliflower Soup image

This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.

Provided by estkay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h35m

Yield 6

Number Of Ingredients 7

2 heads cauliflower, broken into florets
olive oil cooking spray
¼ cup olive oil
1 large onion, chopped
4 cloves garlic, chopped
6 cups water
salt and ground black pepper to taste

Steps:

  • Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Broil the cauliflower until browned, 20 to 30 minutes.
  • Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 13.2 g, Fat 9.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 5.7 g

ROASTED GARLIC & CAULIFLOWER SOUP



Roasted Garlic & Cauliflower Soup image

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

1 head cauliflower
1 large head of garlic
1/2 tablespoon olive oil
1 tablespoon butter
1 1/2 stalks celery, diced
1 yellow onion, diced
1 carrot, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon flour
1/3 cup dry white wine
1/2 cup water
2 cups chicken broth or 2 cups vegetable broth, plus up to 2 more as needed for desired consistency
1 dried bay leaf
2 teaspoons minced fresh parsley
1/3 cup half-and-half
3 ounces cooked and crumbled bacon
additional olive oil or truffle oil, for serving

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 CAULIFLOWER, GARLIC AND COCONUT SOUP



Roasted Cauliflower, Garlic and Coconut Soup image

Perfect for a cold snowy day. Warm up with this thick, creamy, coconut, cauliflower soup flavored with roasted garlic, herbs and spices. Caramelizing of the cauliflower and garlic sweetens and concentrates the flavors. Cumin and curry can be added for a more exotic flavor adjusting to your likeness.

Provided by Rita1652

Categories     Cauliflower

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons coconut oil, divided
1 large head fresh cauliflower, cut in to florets
10 -16 garlic cloves, yes you read that right
1/2 teaspoon salt
1/4 teaspoon black pepper, to taste
1 medium onion, diced
1 teaspoon fresh thyme
1 1/2 quarts vegetable stock or 1 1/2 quarts chicken stock
1/4 teaspoon fresh grated nutmeg
1 -3 teaspoon curry powder (optional)
1/2 teaspoon ground cumin (optional)
2 cups organic light coconut milk
1 cup grated gruyere cheese (can be skipped for Vegan or lactose intolerant) (optional) or 1 cup swiss cheese (can be skipped for Vegan or lactose intolerant) (optional)
1/4 teaspoon hot pepper flakes, adjust to taste
flaked coconut, toasted

Steps:

  • Preheat oven to 400 degrees.
  • Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
  • Roast for 30 minutes turning after 15 minutes.
  • Heat remaining coconut oil in a large sauce pan over medium heat.
  • Add the onion and saute until tender, about 5-7 minutes.
  • Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  • Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
  • This is rib sticking thick so you can thin if desired with additional stock.
  • Mix in the cheese, let it melt and season with a good amount of salt and pepper.
  • Plate and top with toasted coconut.
  • Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.

More about "roasted garlic cauliflower soup food"

CREAMY ROASTED CAULIFLOWER SOUP | AMBITIOUS KITCHEN
ウェブ 2022年10月18日 Creamy roasted cauliflower soup packed with flavor from a whole head of roasted garlic. There's no cream involved in this easy cauliflower soup recipe, just blended cauliflower and savory …
From ambitiouskitchen.com
5/5 (17)
カロリー 268 (1 人分)
合計時間 45 分


ROASTED GARLIC CAULIFLOWER SOUP · EASY FAMILY RECIPES

From easyfamilyrecipes.com
4/5 (1)
合計時間 50 分
カテゴリ Soup
公開日 2023年1月5日


ASIAGO ROASTED GARLIC CAULIFLOWER SOUP - CLOSET COOKING
ウェブ 2017年3月6日 Asiago Roasted Garlic Cauliflower Soup. Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 4. A creamy roasted garlic cauliflower …
From closetcooking.com


CAULIFLOWER AND ROASTED GARLIC SOUP - THE …
ウェブ 2017年10月15日 While the garlic is roasting, in a large saucepan over medium-high heat, combine the broth and the cauliflower. Once the liquid comes to a boil, reduce the heat to medium-low, so it's barely ...
From washingtonpost.com


10 HEARTY KALE RECIPES FOR SOUP, PASTA, STEW, SALAD AND MORE
ウェブ 2 日前 Kale was trendy, and then it was cliché. It’s an oft-repeated tale. But the truth is, kale has always been here and always will be. There are plenty of reasons for that. …
From washingtonpost.com


CAULIFLOWER SOUP WITH TOASTED GARLIC RECIPE - REAL SIMPLE
ウェブ 2015年10月27日 Directions. Cook the garlic in the oil in a large pot over medium heat, stirring, until golden, 2 to 3 minutes; remove and reserve the garlic. To the pot, add …
From realsimple.com


VEGAN ROASTED GARLIC & CAULIFLOWER SOUP | THE …
ウェブ 2023年4月9日 Jill Dalton. We'll show you how my creamy vegan roasted garlic and cauliflower soup is not only delicious but also packed with healthy ingredients. Cauliflower is high in fiber, vitamins, minerals, antioxidants, and anti-inflammatory compounds, which can help …
From plantbasedcookingshow.com


VEGAN ROASTED GARLIC CAULIFLOWER SOUP - BLISSFUL BASIL
ウェブ 2017年10月31日 Preheat the oven to 425F. Line a large baking tray with parchment paper. Spread the cauliflower florets and garlic cloves out over the lined baking tray. Dry roast the cauliflower and garlic for 30 to 40 minutes, or until the cauliflower is flecked with a rich golden-brown …
From blissfulbasil.com


CREAMY ROASTED CAULIFLOWER SOUP RECIPE - COOKIE AND …
ウェブ 2018年11月5日 Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth. Reserve 4 of the prettiest roasted …
From cookieandkate.com


ROASTED GARLIC CAULIFLOWER SOUP - THE BAKER CHICK
ウェブ 2022年10月17日 The Process: Place cauliflower in a single layer on a baking sheet and toss with a tablespoon of olive oil, salt & pepper. Place in the oven at 400F for about 25 minutes, flipping cauliflower as needed. The garlic needs longer to roast but they can share the oven. Then in …
From thebakerchick.com


ROASTED GARLIC AND CAULIFLOWER SOUP TO FIGHT YOUR …
ウェブ 2022年11月17日 Cauliflower is a great source of vitamin C, an important nutrient for your immune system, and makes the perfect dairy-free but creamy, blended soup with sweet and nutty roasted garlic.
From foodnetwork.ca


ROASTED CAULIFLOWER SOUP WITH ROASTED GARLIC AND BACON
ウェブ 2023年10月16日 Measuring Cups and Spoons – to measure the soup ingredients. Baking Sheet – to roast the garlic and cauliflower on. Large Soup Pot – I prefer to use a heavy bottom pan, such as a dutch oven, for cooking the soup. Countertop Blender, Hand Blender, or Food …
From goodlifeeats.com


CREAMY ROASTED GARLIC AND CAULIFLOWER SOUP
ウェブ 2020年10月31日 Roast in the oven for 40-60 minutes. At the same time, coat your frozen cauliflower with some olive oil and salt and roast for around 20-25 minutes. Reserve 4-6 roasted cauliflower if you’d like to garnish with one. When cool to touch, remove the garlic cloves from …
From carmyy.com


ROASTED CAULIFLOWER SOUP (VEGAN, DAIRY FREE, PALEO)
ウェブ 2021年9月19日 Thyme, onion, and beautifully caramelized roasted garlic add bright notes to naturally buttery cauliflower in this silky smooth soup. Silky smooth, huh? Tell me more. Is this cauliflower soup creamy? It sure is… but with no cream necessary. Healthier roasted …
From oursaltykitchen.com


15 CAULIFLOWER DISHES YOU'LL BE RAVING ABOUT - MSN
ウェブ 1 日前 15 Cauliflower Dishes You'll Be Raving About. Like its many brothers and sisters, cauliflower is a cultivar of the cruciferous vegetable species known as Brassica …
From msn.com


ROASTED GARLIC & CAULIFLOWER SOUP ⋆ REAL HOUSEMOMS
ウェブ 2020年10月21日 Add the garlic and cauliflower to the pot and cook for 2 minutes. Pour in vegetable broth and simmer for 20 minutes. Ladle soup into a blender and puree until smooth (working in batches) and pour back into the pot. Or you can use an immersion blender to puree the …
From realhousemoms.com


OUR 20 BEST ANTI-INFLAMMATORY DINNERS OF 2023 - MSN
ウェブ 1 日前 Chicken & Spinach Skillet Pasta with Lemon & Parmesan. Reviewed by Dietitian Jessica Ball, M.S., RD These nutritious dinners can help combat symptoms of chronic …
From msn.com


CAULIFLOWER AND ROASTED GARLIC SOUP RECIPE - PAMELA SALZMAN
ウェブ 2011年3月4日 By the time you finish simmering the cauliflower for 20 minutes, the garlic is ready to be squeezed into the pot. To save maximum time, roast your garlic a …
From pamelasalzman.com


Related Search