Roasted Garlic Cauliflower Soup
"Thick rich and totally super yummy, this soup is heaven in a bowl. I always make a double recipe and then end up eating a ton all of it myself!"
Ingredients
Nutritional
- Serving Size: 1 (478.7 g)
- Calories 134
- Total Fat - 2.5 g
- Saturated Fat - 1 g
- Cholesterol - 6.5 mg
- Sodium - 575.7 mg
- Total Carbohydrate - 23.1 g
- Dietary Fiber - 5.6 g
- Sugars - 11.9 g
- Protein - 6.2 g
- Calcium - 125 mg
- Iron - 1.6 mg
- Vitamin C - 76.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F. Cut cauliflower into individual florets. Toss with 2 tablespoons olive oil and transfer to a foil lined baking sheet.
Step 2
Cut the top off of the head of garlic. Drizzle with 1 tablespoon olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 20 to 25 minutes. When the cauliflower is tender and golden remove from the oven.
Step 3
Once garlic and cauliflower are both out of the oven and cooling, in a large Dutch oven over medium high heat, whisk flour and 1 tablespoon oil constantly until it is a light brown. Mix in celery, carrot, and yellow onion. Stirring for 3 minutes. Add black pepper, thyme and Cajun seasoning stirring until combined. Carefully add white wine and water. Bring to a slow boil. Cook for 5 minutes, stirring as needed.
Step 4
Squeeze garlic cloves out of the head of garlic. Add roasted garlic cloves and chicken broth. Bring back up to a low boil and cook for 10 minutes. Then add cauliflower and cook for 5 minutes more.
Step 5
Carefully transfer soup, in batches, to a blender or food processor. Add greek yogurt and puree until smooth. Ad salt and more pepper to taste. Serve immediately.
Tips
No special items needed.