Roasted Cauliflower Soup Recipe (Garlic)

Name: Roasted Cauliflower Soup Recipe (Garlic)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1 large head of cauliflower (about 2 lb / 900 g), cut into florets; 3 tbsp (45 ml) olive oil, divided; 1 tbsp (15 ml) butter; 1 medium onion, chopped; 3 garlic cloves, roughly chopped; 4 cups (1 litre) chicken broth; ½ tsp (2 ml) dried thyme; 1 bay leaf; 1 pinch ground nutmeg; ½ cup (125 ml) 35% cream; 2 tbsp (30 ml) fresh flat-leaf parsley, chopped; A drizzle of olive oil; Cracked black pepper, generously

Preparation 15 min
Cooking 35 min
Servings 6
Freezing Absolutely

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Ingrédients

1 large head of cauliflower (about 2 lb / 900 g), cut into florets
3 tbsp (45 ml) olive oil, divided
1 tbsp (15 ml) butter
1 medium onion, chopped
3 garlic cloves, roughly chopped
4 cups (1 litre) chicken broth
½ tsp (2 ml) dried thyme
1 bay leaf
1 pinch ground nutmeg
½ cup (125 ml) 35% cream

Garnish

2 tbsp (30 ml) fresh flat-leaf parsley, chopped
A drizzle of olive oil
Cracked black pepper, generously

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Preparation

Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Spread the florets on the sheet, drizzle with 2 tablespoons of the olive oil, season generously with salt and pepper, and toss to coat. Spread in a single layer. If the sheet is crowded, use two rather than piling them up.
Roast for 30 minutes, until the edges are deeply golden and caramelized and the cauliflower is fork-tender.
Near the end of the roasting time, heat the remaining olive oil and the butter in a large heavy-bottomed pot or dutch oven over medium-high heat.
Add the onion and cook for 4 to 5 minutes, stirring, until soft and translucent. Add the garlic and cook 1 minute more.
Pour in the broth, then add the dried thyme and the bay leaf.
Take the cauliflower out of the oven and add all of it to the pot. Bring to a boil, lower to medium-low and simmer for 15 minutes, stirring occasionally.
Remove from the heat and discard the bay leaf. Blend until completely smooth, working in two or three batches and watching out for the steam. An immersion blender works right in the pot.
Return to medium-low heat. Stir in the cream and the nutmeg, then season with salt and pepper. Let it barely simmer for 3 to 4 minutes. If the soup is thicker than you want, loosen it with a little hot broth.
Serve hot, topped with parsley, a drizzle of olive oil and plenty of cracked pepper.