Warm bowls of roasted garlic cauliflower soup make the cold, rainy autumn days so much more bearable. I love the fact that we’re using humble ingredients like onions, garlic, cauliflower, a few herbs, and a splash of cream to make this. And to jazz it up, I added a swirl of truffle oil, and this bowl of soup just broke the taste barrier. A hearty bowl of cauliflower soup is exactly what I need for lunch on chilly, rainy days. The flavors of this soup taste better as it sits, making it ideal for quick lunches. You could even portion out the soup into these containers and have it ready to go for when lunchtime rolls around.
What ingredients do you need to make cauliflower soup?
Cauliflower florets: we’ll drizzle the cauliflower with olive oil, sprinkle with salt + pepper and roast the florets off in the oven until golden. You’ll want to start with 2-2 ¼ pounds of cauliflower for this recipe.Olive oil + Butter: The olive oil is used to roast the cauliflower, and the butter is used to sauté the aromatics for this soup.Onions + Garlic: the base of this soup. The onions are sautéed in butter until translucent. The garlic is sprinkled with salt and pepper, drizzled with olive oil, and roasted along with the cauliflower.Herbs: just a dried bay leaf (you could even use fresh if you’d like) and some fresh thyme. Chicken broth: you could also use vegetable broth to keep this recipe vegetarian-friendly. Regardless of the type of broth you use, be sure to use one that is of good quality and has a good flavor! Since this soup uses only a handful of ingredients, it’s essential to use a broth that has a deep, rich flavor.Heavy cream: just a splash of cream at the end gives the soup a rich and delicious flavor. Truffle oil: a tablespoon is added at the end to flavor the soup. I know truffle oil is a bit spendy, and it’s not something you use very often, but if you’ve got some on hand, I highly encourage you to add some. It makes a huge difference!
How to make the most delicious roasted garlic cauliflower soup:
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