Garlic and Cauliflower Soup


  • 1 head cauliflower, roughly chopped into 1โ€œ pieces
  • 1 bulb garlic
  • 1 large yellow onion, peeled and diced
  • 2 tablespoons butter
  • 2 cups chicken or vegetable stock
  • 1 teaspoon each salt and fresh black pepper
  • Optional: 2-3 slices crusty bread; 1/2 cup Parmesan cheese


  1. Separate garlic cloves, but do not peel. In a pot over medium high heat, roast until skins begin to blister. Remove from heat and allow to cool.
  2. Melt butter in pot and add onions. Sweat until soft and just beginning to turn translucent. Add chopped cauliflower and stir well. Peel garlic cloves and add to pot.
  3. Pour desired stock over vegetables and allow to come to a boil. Reduce heat to low and let simmer for 20 minutes.
  4. Using an immersion blender, blend until very smooth. Serve, or:
  5. If desired, make croutons to top soup with. Slice bread into 1โ€ chunks. Ladle soup into oven-proof crocks or bowls. Pack croutons over soup, and grate fresh Parmesan over top. Place under broiler for 3-4 minutes, or until cheese is bubbly and brown.


  • Easily make this soup vegan by substituting butter for olive oil.
  • Replace the Parmesan with gouda for a gooier dish.
  • Roasting the garlic cloves on the stove top is a time-saving method for roasted garlic. If you aren't pressed for time, try baking the entire head with the root cut off for an even sweeter clove. If you have even more time, throw a few heads onto the grill. Your finished soup will have a wonderfully smoky twist (an especially good pairing if you go with the gouda suggestion above).