This rich and creamy roasted cauliflower and garlic soup packs a punch of flavor from the whole head of roasted garlic, and is finished off with a luxurious drizzle of truffle oil.
Roasted Cauliflower and Garlic Soup
This rich and creamy roasted cauliflower and garlic soup packs a punch of flavor from the whole head of roasted garlic, and is finished off with a luxurious drizzle of truffle oil.
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 the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place cauliflower florets on the prepared baking sheet and toss with 2 tablespoons olive oil. Cut the top off the garlic bulb crosswise to expose the cloves; drizzle with remaining 1 tablespoon olive oil, and wrap it in aluminum foil. Place wrapped garlic bulb on the baking sheet with cauliflower.
- Roast in the preheated oven until cauliflower is golden brown and garlic is soft, about 30 minutes. Cool garlic and squeeze roasted cloves from their skins.
- In a blender, combine cauliflower, garlic cloves, vegetable broth, and truffle oil. Blend until smooth. Pour into a large saucepan and bring to a simmer for 8 to 10 minutes. Add heavy cream and stir to combine. Season to taste with salt and pepper.
- Ladle soup into bowls and lightly drizzle with additional truffle oil, if desired.
