You must be logged in to post a review.
This roasted garlic and cauliflower soup is the perfect Thanksgiving appetizer. It is warm and flavorful, the perfect way to start your meal.
Preheat your oven to 400 F.
You will roast your garlic first. Cut the bottoms off of the garlic heads, exposing the cloves beneath. Peel as much of the skin off without the garlic falling apart. It is OK if there is some skin left on. Place each head in a muffin tin. Drizzle with extra virgin olive oil and season with salt and pepper. Cover with foil and roast at 400 F for 45 minutes to an hour (or until the garlic is browned and soft). Remove from oven and let it cool substantially before handling it.
Once the garlic is cool enough to handle, remove the cloves from the head. At this point, it should be fairly easy. Just squeeze from the top of the head and most of them should just pop out. Set the cloves aside for later.
Now you will prepare your soup. Melt 4 tablespoons of butter in a large Dutch oven over medium heat. Add the onion, celery and carrots. Season with salt and pepper and cook for 8-10 minutes or until the vegetables have softened. Add the chopped cauliflower and the roasted garlic. Toss to combine, lower the heat to medium-low and cover the pot. Cook for 20-25 minutes or until the cauliflower has softened.
Uncover after 25 minutes and add the white wine. Increase the heat on the stove to medium. Scrape any brown bits that may have collected on the bottom of the pan and allow the wine to decrease by half. Add the vegetable broth and herbes de Provence. Season again with salt and pepper and stir to combine. Bring to a boil, and then lower the heat to a simmer. Cook for 15-20 minutes.
In a medium saucepan, melt the rest of the butter (6 tablespoons) over medium heat. Add the flour and whisk to form a roux. Cook for 2-3 minutes to cook out all of the raw flour. Add the whole milk and heavy cream and whisk again to combine. Cook for 3-4 minutes more, remove from heat and set aside.
Once your soup has simmered for 20 minutes, transfer 5-6 ladles full of your soup to the pitcher of a blender. Blend until smooth and then transfer back to the Dutch oven. Stir to combine. Add the milk/flour mixture to the soup and stir again to combine. Cook for 5-6 minutes to allow the flavors to meld and the soup to thicken.
Add the cheddar cheese and cream cheese and cook for 8 minutes more until the cheeses have melted. Keep warm on the stove until you are ready to serve.
Serve hot and garnish with green onions. Enjoy!
I have been trying to make beer cheese soup successfully for years and I think it was the addition of butternut squash that sealed the deal. It not only helps with the flavor, but also the consistency. The recipe also calls for one of my favorite beers; Great Lakes Brewery’s Edmond Fitzgerald Porter. Add to that two types of cheddar and Gouda cheese and you’ve got a winner!
When the nip in the air becomes a definite chill then it’s time. It’s time for soup. There is no more comforting or sustaining a soup than Baked Potato Soup with Sausage and Roasted Peppers. When there is a fire crackling in the fireplace and this soup is on the table, all is well in our world regardless of what is going on outside.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!