Cauliflower Roasted Garlic Soup

Wonderful soup…good for the soul!


  • 2 large head of garlic
  • 2 tsp of olive oil
  • 3 tbsp butter
  • 1 c yellow onion, chopped
  • 1/4 c sherry
  • 4 – 5 c chicken broth
  • 1 head of cauliflower, cut into small florets
  • salt and pepper to taste
  • 3 tbsp heavy cream
  • chopped chives for garnish


  1. Preheat oven to 400.
  2. Cut off the tops of the garlic heads.  Drizzle with olive oil. Wrap loosely in foil.  Roast until tender, approx 40 – 45 min.
  3. Take out of oven and let cool enough to touch.  Squeeze out garlic into tin foil.
  4. In a large soup pot, melt butter over medium high heat.  Add the onion and saute’ until soft, approx 5 minutes.
  5. Add roasted garlic to soup pot.  Using a wooden spoon, mash garlic into the onions.  Cook until mixture is bubbly and starts to caramelize, about 3 minutes.
  6. Add the sherry and bring to a boil, stir to loosen brown bits.  Let boil for 2 minutes.
  7. Add the chicken broth and bring to a boil.
  8. Add the cauliflower florets and reduce the heat to medium low.
  9. Simmer uncovered until cauliflower is very tender, 20 – 25 minutes.
  10. Remove from heat and cool slightly.
  11. Using an immersion blender, puree’ the mixture in the soup pot.
  12. Check consistency of soup.  If necessary add more broth.  Salt and pepper to taste.
  13. Add cream and return the soup to the stove.  Bring mixture just to a boil. Don’t over cook.
  14. Serve soup with green onion garnish.

Thanks to Anne DePape for the recipe!

Leave a Comment