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Aug 30, 2012

Creamy Roasted Garlic and Cauliflower Soup

Originally from Good Life, this roasted garlic and cauliflower soup was great, despite the fact that it is still summer. We did dress it up with additional vegetables, used apple juice instead of wine, skipped the bacon and, as usual, doubled the spices. Here is the original recipe:

Creamy Roasted Garlic and Cauliflower Soup

serves 4-6


1 whole head cauliflower
1 large whole head garlic
1/2 tablespoon olive oil
1 tablespoon butter
1 1/2 stalks celery, diced
1 yellow onion, diced
1 carrot, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon flour
1/3 cup dry white wine
1/2 cup water
2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
1 dried bay leaf
2 teaspoons fresh minced parsley
1/3 cup half and half
3 ounces cooked and crumbled bacon
additional oil for serving - olive oil or truffle oil


Preheat oven to 400 degrees F.

Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.

Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.

The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it's progress as needed - it should smell fragrant but not raw, be golden and tender.

Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.

Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.

Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.

Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping.

The other change to the recipe was using corn starch instead of flour. After much research, Angie has decided to give going gluten free a try. Her Graves disease (autoimmune disorder resulting in attacks on the thyroid) can possibly be resolved or at least reduced by going gluten free. It won't hurt to try, at the very least. That said, there may be a gluten free food blog in our future. 

For now, we will get in the habit of preparing and shooting our more interesting meals and maybe they will be of some help to others.

I took the time to make a time lapse of the soup being put together as well as the still photos. Enjoy, comment and share your great gluten free recipes!

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