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Roasted Garlic Cauliflower Soup

Roasted garlic gives this creamy cauliflower soup a rich and mellow flavor. It tastes indulgent even though it contains no heavy cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6 people
Course: Appetizer, lunch, Soup
Cuisine: American
Calories: 140
Ingredients Method

Ingredients
  

  • 1 large head cauliflower cut into florets
  • 1 small potato peeled and diced
  • 1 whole garlic bulb
  • 1 tbsp olive oil divided
  • 1 medium onion choped
  • 4 cups low-sodium vegetable broth
  • 1 cup low-fat milk
  • ½ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Preheat the oven to 400°F or 200°C, slice the top from the garlic bulb, drizzle it with half the olive oil, and wrap it in foil.
  2. Roast the garlic for 30 to 35 minutes until the cloves become soft, golden, and easy to squeeze from their skins.
  3. Meanwhile, heat the remaining oil in a large pot, add the onion, and cook for about 4 minutes.
  4. Add the cauliflower, potato, vegetable broth, thyme, salt, and black pepper, then bring everything to a boil.
  5. Reduce the heat, cover, and simmer for 18 to 20 minutes until the cauliflower and potato are very tender.
  6. Squeeze the roasted garlic cloves into the pot, then blend the mixture until smooth and creamy.
  7. Stir in the milk and lemon juice, warm gently for 2 to 3 minutes, and serve without boiling.