Roasted Garlic and Cauliflower Soup

Name: Roasted Garlic and Cauliflower Soup
Cook time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 20 ml olive oil divided; 4 g kosher salt divided; 1 g black pepper divided; 900 g cauliflower florets cut into large florets; 2 head garlic cloves top trimmed to expose cloves; 10 ml olive oil divided; 180 g yellow onion chopped; 200 g Yukon Gold potato peeled and diced; 1 leaf bay leaf; 6 g kosher salt divided; 1 g black pepper divided; 900 ml vegetable stock low-sodium if possible; 250 ml whole milk warmed or room temperature; 10 g chives finely sliced

An American-style blended soup built from roasted cauliflower and garlic, then simmered with onion, potato, and broth before being blended smooth. Milk adds a creamy texture without making the soup heavy, and chives plus olive oil finish each bowl.

By Julienne

Cook time: 50 minutes

Servings: 4

Ingredients

20 ml olive oil divided
4 g kosher salt divided
1 g black pepper divided
900 g cauliflower florets cut into large florets
2 head garlic cloves top trimmed to expose cloves
10 ml olive oil divided
180 g yellow onion chopped
200 g Yukon Gold potato peeled and diced
1 leaf bay leaf
6 g kosher salt divided
1 g black pepper divided
900 ml vegetable stock low-sodium if possible
250 ml whole milk warmed or room temperature
10 g chives finely sliced

Instructions

Heat the oven to 220°C. Put the cauliflower florets and the trimmed garlic heads on a large baking sheet. Drizzle with 20 ml of the olive oil and season with 4 g of the salt and 1 g of the black pepper. Toss the cauliflower to coat while keeping the garlic heads cut-side up. The vegetables are evenly coated and spread in a single layer.
Roast for 25 to 30 minutes, stirring the cauliflower once halfway through, until the edges are browned and the garlic cloves are soft and deeply golden. The cauliflower has browned spots and the garlic feels soft when pressed.
While the vegetables roast, heat a large pot over medium heat. Add the remaining 10 ml olive oil, then add the onion, potato, and bay leaf. Cook for 5 minutes, stirring occasionally, until the onion starts to soften. The onion is translucent at the edges and lightly softened.
Add the remaining 6 g salt, the remaining 1 g black pepper, and the vegetable stock. Bring to a simmer, then cook for 10 minutes until the potato is tender enough to mash easily with a spoon. The potato pieces are fully tender but not falling apart.
Squeeze the roasted garlic cloves from their skins into the pot. Add the roasted cauliflower. Remove the bay leaf. Blend until smooth with an immersion blender, or carefully in batches in a countertop blender. The soup is completely smooth with no large visible pieces.
Stir in the milk and warm the soup over low heat for 3 to 5 minutes without boiling. Taste and adjust seasoning only if needed, then ladle into bowls and finish with the chives. The soup is hot, silky, and lightly steaming; chives stay bright green on top.