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Gallery Cauliflower and Roasted Garlic Soup Credit: Krause, Johansen Recipe Summary Servings: 12

Ingredients Ingredient Checklist 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

Gallery Cauliflower and Roasted Garlic Soup Credit: Krause, Johansen

Recipe Summary Servings: 12

Cauliflower and Roasted Garlic Soup      Credit: Krause, Johansen

Cauliflower and Roasted Garlic Soup

Credit: Krause, Johansen

Cauliflower and Roasted Garlic Soup

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (23)

 Add Rating & Review     53 Ratings   5 star values:        13    4 star values:        20    3 star values:        12    2 star values:        6    1 star values:        2

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Reviews (23)

Add Rating & Review     53 Ratings   5 star values:        13    4 star values:        20    3 star values:        12    2 star values:        6    1 star values:        2

Add Rating & Review

53 Ratings 5 star values: 13 4 star values: 20 3 star values: 12 2 star values: 6 1 star values: 2

53 Ratings 5 star values: 13 4 star values: 20 3 star values: 12 2 star values: 6 1 star values: 2

53 Ratings 5 star values: 13 4 star values: 20 3 star values: 12 2 star values: 6 1 star values: 2

  • 5 star values: 13 4 star values: 20 3 star values: 12 2 star values: 6 1 star values: 2

    Martha Stewart Member     Rating: Unrated       11/16/2013   Suppe  

Martha Stewart Member     Rating: Unrated       11/07/2013   AMAZING. This soup is ridiculously easy to make and SO decadent. I suggest using cashew cream in place of the heavy cream.  

Martha Stewart Member     Rating: Unrated       12/20/2012   Great soup! I did not add cream nor cheese due to health issues but added fresh rosemary and it was delicious...  

Martha Stewart Member     Rating: 5 stars       11/23/2011   This soup is delicious. I've been making it every Thanksgiving for four years now and my family just loves it!  

Martha Stewart Member     Rating: Unrated       02/21/2010   This was fantastic. Since we do not drink alcohol, I just dropped it and instead used one extra cup of low sodium organic stock and cooked for the full time. Also, rather than cream, I used the same amount of almond milk. Very healthy, thick, super creamy and filling for the Body Action Plan over @ wholeliving. Mmmm.  

Martha Stewart Member     Rating: Unrated       10/11/2008   you will bake the cauliflower florets in step 4....  

Martha Stewart Member     Rating: Unrated       10/01/2008   Why are we increasing the oven temp to 350 in step 1? There is no further use of the oven in the rest of the instructions. Am I missing something?  

Martha Stewart Member     Rating: Unrated       07/20/2008   This soup was too rich and thick. Definitely needs to be thinned out for a more elegant dinner. By the time we finished the soup course, everyone was starting to get full before dinner started. Serve in demitasse cups and should be fine.  

Martha Stewart Member     Rating: Unrated       11/30/2007   Excellent! We loved it!  

Martha Stewart Member     Rating: Unrated       11/23/2007   Superb soup! Very delicious and everybody loved it!

    Martha Stewart Member

    Rating: Unrated 11/16/2013

Suppe

Rating: Unrated

Rating: Unrated 11/07/2013

AMAZING. This soup is ridiculously easy to make and SO decadent. I suggest using cashew cream in place of the heavy cream.

Rating: Unrated 12/20/2012

Great soup! I did not add cream nor cheese due to health issues but added fresh rosemary and it was delicious…

Rating: 5 stars 11/23/2011

This soup is delicious. I’ve been making it every Thanksgiving for four years now and my family just loves it!

Rating: 5 stars

Rating: Unrated 02/21/2010

This was fantastic. Since we do not drink alcohol, I just dropped it and instead used one extra cup of low sodium organic stock and cooked for the full time. Also, rather than cream, I used the same amount of almond milk. Very healthy, thick, super creamy and filling for the Body Action Plan over @ wholeliving. Mmmm.

Rating: Unrated 10/11/2008

you will bake the cauliflower florets in step 4….

Rating: Unrated 10/01/2008

Why are we increasing the oven temp to 350 in step 1? There is no further use of the oven in the rest of the instructions. Am I missing something?

Rating: Unrated 07/20/2008

This soup was too rich and thick. Definitely needs to be thinned out for a more elegant dinner. By the time we finished the soup course, everyone was starting to get full before dinner started. Serve in demitasse cups and should be fine.

Rating: Unrated 11/30/2007

Excellent! We loved it!

Rating: Unrated 11/23/2007

Superb soup! Very delicious and everybody loved it!

All Reviews for Cauliflower and Roasted Garlic Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cauliflower and Roasted Garlic Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest