Roasted Cauliflower & Garlic Soup

Yesterday, with the storm blowing outside, I was ready with a fist full of recipes. Sausage and Lentil Soup was already on the docket, along with sprouted wheat bread recipes, both dinner rolls and French bread.  Mid-morning, the creative process kicked in and this recipe lined up in my head like a military march.

I often wonder why these flashes of creativity strike during a shower, at 3:00 a.m., or when I am already committed to something else for the day. 

Oh well, I have learned to grab a pen and something to scratch it out on, because you can bet money on the fact it will NOT come back to me later.  Fortunately, I had more than the back of an envelope at hand, so the recipe made its way from my head to the paper.

Roasted cauliflower and roasted garlic … these would carry the show. 

Wanting it as creamy white as possible, I chose parsnips over carrots, and declined the notion of celery. Cauliflower creates a creamy texture all on its own once pureed, so a small amount of cream is all it took to hit the mark for texture.  Roasted garlic brings a smooth, deep flavor to quick soups, making it taste like it has simmered all day. Stir in extra roasted cauliflower just before serving, garnished with bacon and scallions for a little crunch and satisfying finish.

This recipe was so easy to put together it was ready in time for lunch with plenty of energy for my breads and lentil soup, which we had for dinner.

Roasted Cauliflower & Garlic Soup

Serves: 2
1      small head  garlic (8-10 cloves) — roasted
2     tablespoons  extra-virgin olive oil
1/2    small head  cauliflower — sliced 1/4″ thick
lemon pepper
2     slices  bacon — fried, crumbled
3/4   cup  parsnip — peeled and diced
1/2    cup  sweet onion — chopped
2      cups  chicken stock
2      tablespoons  cream
scallions — for garnish
sea salt — to taste
pepper — to taste

Heat oven to 400°F Cut top of garlic bulb off so that the majority of the cloves are exposed. Place in a small oven proof dish, pour 2 tablespoons olive oil over garlic bulb, and roast at for 30 minutes or until garlic is soft.

Arrange sliced cauliflower on a rimmed baking sheet, brush with additional olive oil and sprinkle with 1/2-1 teaspoon of the lemon pepper. Place in the oven beside the garlic and roast for about 10 minutes, stirring midway through, until cauliflower is lightly browned. Remove cauliflower from oven and set aside. When garlic is soft and top is lightly browned, remove from oven, place garlic bulb on a plate and let cool. Reserve roasted garlic oil for garnish, if desired.

Cook bacon in a medium sauce pan until crisp and fat is rendered. Drain on paper towel, crumble, and set aside. While bacon is cooking, finely chop 1/2 cup of the roasted cauliflower and reserve.

Cook onion and parsnip in bacon fat in the same sauce pan over med heat until vegetables are softened, about 5-6 minutes. Add cauliflower except for the reserved 1/2 cup to the onions and parsnips. Squeeze the garlic bulb from the bottom to remove garlic cloves and add cloves to the pot.

Pour 1 1/2 cups of the broth over the vegetables and simmer for 8-10 minutes or until vegetables are all cooked through.  Puree soup in a blender until smooth, return to sauce pan and add remaining broth, reserved cauliflower, and cream.

Heat on low for 2 minutes to heat through. Serve in warmed bowls and garnish with crumbled bacon, scallions, and drizzle with reserved roasted garlic olive oil.


15 responses to “Roasted Cauliflower & Garlic Soup

  1. I saw the picture on FB and was hoping you’d post this soon. Thanks, looks great.

  2. This sounds so good. I have a half head of cauliflower left from another dish and your recipe has won out over what I was going to make. Dinner in a jiffy.

  3. This sounds good! I will try this. Love roasted veggies

  4. This is so easy to prepare and the result so delicious! Roasting the cauliflower is a great idea for the additional flavor it brings and I like how you’ve cut the amount of cream used. Great dish!

  5. There’s just something about the shower. I’m the same way, and I think it’s because we relax and let our mind wander. It’s really the best way to harness creativity, because it’s best not to over-think things. I had never tried cauliflower soup before going to culinary school and I absolutely fell in love with it. Who would have thought cauliflower would be so wonderful in soups and purees?

    • I have learned to keep a pen and notebook in the bathroom, who knew it was such a creative place 😉 Yesterday was my first time to eat cauliflower soup and I am hooked! So very delicious!

  6. Roasted cauliflower? Oh yes. Turn it into soup? 100% behind that! This sounds perfect to me.

    And inspiration at 3am…I hate/love it when that happens. My problem is I feel like getting up and writing.

    • That’s why I keep a notepad by the bed…of course, there are those times I either can’t read my nighttime handwriting or can’t fully remember what the shorthand was supposed to mean!

  7. I can just imagine the rich flavor of that soup. And 3 am I am still sound at sleep at that time

  8. I stopped after reading the Sausage and Lentil soup part. It sounded so good I tried to find the recipe, to no avail. Can you send me a link please?

  9. Hi Cheryl, thanks for asking, I’ll be posting that recipe on Monday, if you subscribe, you will receive a notice in your inbox. Otherwise, you can check back Monday afternoon 🙂

  10. Roasted cauliflower is soooo yummy.

  11. It’s true, inspiration always comes at the most random times… That’s why I always have a million lists of ideas all over the house, so I don’t forget!

    I love how smooth and creamy this soup looks… Like a warm, soft blanket (but far tastier, of course!)

    • Hannah, I have wondered, how many notepads, post-its, booklets, yellow pads, scraps of paper, can one person have without “losing it”? (he he) 😀

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