Oh, hi there. Looks like you could use a big bowl of this ☝️ soup. Yes, I’m taking to you. In most parts of the country we’re deep into winter, and doesn’t this soup just look like it wants to give you a hug?
We could all use a hug now and then, don’t ya think? I’m kind of in love with soup right now. It’s all I wanna make, and this soup in particular has me like ?!
It’s 100% healthy while still being rich, creamy and comforting. You start by roasting up some cauliflower, onion and garlic, then blend it with some unsweetened almond milk for that silky finish. It really is that simple.
And don’t even get me started about my love for roasted garlic. I pretty much just want to spread it all over everything and eat it with a spoon! Did you know that roasting garlic makes it soft and almost sweet? It’s SO delightful and pairs perfectly with the cauliflower in this soup.
So if you’re looking for a quick, easy, healing and healthy soup? I’ve gotcha covered.
Grab a spoon ?.
- 2 12 ounce bags Taylor Farms Cauliflower Florets
- 1 small yellow onion chopped
- 1 teaspoon fresh minced thyme
- 2 tablespoons olive oil
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon pepper
- 1 small head of roasted garlic see note
- 3 cups unsweetened almond milk
- 5-6 slices sourdough bread cubed into 1/2 inch pieces
- Freshly grated Parmesan Cheese
Preheat oven to 400 degrees. Slice about 1/4 inch off the top of the garlic head (not the root end). Drizzle with a tiny bit of olive oil and sprinkle on a pinch of salt and pepper. Wrap the whole garlic head in foil and put in the oven.
Add the cauliflower, onion, thyme, oil, salt and pepper to a sheet pan. Toss until everything is coated evenly. Roast for 25-30 minutes until cauliflower is lightly golden and soft. Check the garlic at this point. You know it's ready when you can easily stick a knife through the bulbs and garlic is soft. If garlic head is larger, it may take more time to cook.
Meanwhile make the parmesan croutons. Add the cubed bread to a small sheet pan, drizzle with a little olive oil and a pinch of salt and pepper. Toss to coat. Place in the oven for 6-8 minutes until golden brown. As soon as they come out of the oven, sprinkle with parmesan cheese and let cool.
Add cooked cauliflower mixture to a blender. Squeeze the roasted garlic bulbs into the blender and add the almond milk. Leave space for the heat to escape and blend until smooth. About 1-2 minutes. Add salt and pepper to taste. Pour into a pot and heat over low until ready to eat! Garnish with parmesan croutons, a drizzle of olive oil and some fresh cracked pepper.
*Roasted garlic can be made ahead of time and stored in the fridge for up to 5 days.
*This recipe can also be blended in a large pot with an immersion blender.