Creamy Cauliflower and Garlic Soup

Name: Creamy Cauliflower and Garlic Soup
Cook time: 40 min
Yield: 4 servings
Ingredients: 30 ml olive oil divided; 5 g kosher salt divided; 1 g black pepper divided; 900 g cauliflower florets cut into florets; 6 count garlic cloves peeled, 6 left whole for roasting and 2 minced; 20 g unsalted butter; 60 g shallot thinly sliced; 15 ml olive oil divided; 2 g kosher salt divided; 150 g yellow onion chopped; 2 count garlic cloves peeled, 6 left whole for roasting and 2 minced; 2 g fresh thyme leaves picked from stems; 2 g kosher salt divided; 1 g black pepper divided; 200 g Yukon Gold potato peeled and diced; 900 ml vegetable stock; 250 ml water; 120 ml heavy cream; 5 g flat-leaf parsley chopped

This soup builds a velvety base from roasted cauliflower, onion, garlic, and potato, then finishes with cream for body and a shallow pan of crispy shallots for texture. The flavor stays centered on the sweetness of browned cauliflower and the soft, savory edge of roasted garlic.

By Julienne

Cook time: 40 minutes

Servings: 4

Ingredients

30 ml olive oil divided
5 g kosher salt divided
1 g black pepper divided
900 g cauliflower florets cut into florets
6 count garlic cloves peeled, 6 left whole for roasting and 2 minced
20 g unsalted butter
60 g shallot thinly sliced
15 ml olive oil divided
2 g kosher salt divided
150 g yellow onion chopped
2 count garlic cloves peeled, 6 left whole for roasting and 2 minced
2 g fresh thyme leaves picked from stems
2 g kosher salt divided
1 g black pepper divided
200 g Yukon Gold potato peeled and diced
900 ml vegetable stock
250 ml water
120 ml heavy cream
5 g flat-leaf parsley chopped

Instructions

Heat the oven to 220°C. On a sheet pan, toss the cauliflower florets and 6 whole garlic cloves with 30 ml olive oil, 5 g salt, and 1 g black pepper. Roast until the cauliflower is deeply browned at the edges and the garlic is soft and caramelized, 25 to 30 minutes, turning once halfway through. The cauliflower has browned spots and the garlic squeezes out easily.
While the vegetables roast, melt the butter in a small skillet over medium heat. Add the shallot and cook in the remaining 15 ml olive oil, stirring often, until golden and crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate and season lightly with a pinch of salt from the remaining salt. The shallots are deep golden and crisp, not dark brown.
Set a large pot or Dutch oven over medium heat. Add the onion with the minced garlic, thyme, remaining salt, and remaining black pepper. Cook until the onion is translucent and fragrant, about 5 minutes. Stir in the potato, vegetable stock, and water, then bring to a simmer and cook until the potato is fully tender, 12 to 15 minutes. The potato crushes easily against the side of the pot.
Add the roasted cauliflower and soft roasted garlic from the sheet pan to the pot. Simmer for 2 minutes, then blend until completely smooth, working in batches if needed. Return the soup to the pot, stir in the cream, and warm gently over low heat without boiling. The soup is silky, fully blended, and steamy but not bubbling after the cream is added.
Taste and adjust only if needed with a small additional pinch of salt or pepper from the remaining measured amounts, then serve hot topped with the crispy shallots and optional parsley. The soup coats a spoon and the topping stays crisp on contact.