Minimal ingredients. Maximum flavor.
Here’s a simple soup recipe that combines a whole lotta cauliflower with the oven-roasted richness of garlic. With the addition of white wine and flavorful spices of cayenne, red pepper, even more garlic, along with onion powder, you’ve got the makings of a soul-warming soup. Top with freshly shaved parmesan and behold – a bowl of soup worthy of standing up to even the coldest winter days.
Time You Need
- ~40 minutes prep
- ~25 minutes cooking
- Yields: 5-6 servings
What You Need
- ~20 cloves of garlic
- 2 heads of cauliflower, broken into small florets
- 1 tbsp corn starch
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup of skim milk
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 small white onion, diced
- 1 1/2 cups of dry white wine
- 4 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp cayenne pepper
- 1 tbsp red pepper flakes
- Freshly shredded or shaved parmesan, for topping
What You Do
- Start by roasting the garlic. Preheat oven to 400 degrees. Toss garlic cloves in one tbsp of olive oil. Roast for about 40 minutes, or until garlic begins to brown.
- In a large pot, heat 3 tbsp olive oil over medium heat. Stir in cauliflower, onion, and roasted garlic. Cook until onions soften and cauliflower begins to lightly brown.
- Whisk in corn starch, and then stir in wine and chicken broth. Bring to a boil, then reduce heat to simmer.
- Whisk in seasonings, milk, and whipping cream. Then using an immersion blender, process the soup until smooth.
- Let simmer for 15 minutes, while constantly stirring.
- Serve with fresh parmesan cheese.