Roasted Cauliflower and Garlic Soup

Dr. Zane Bartell IV

Updated on May 10, 2024

Ingredients

1 head cauliflower, cut into small florets
3 tablespoons olive oil, divided
1 whole garlic bulb
4 cups vegetable broth
2 tablespoons truffle oil, plus more as needed
1/2 cup heavy cream
salt and pepper to taste

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place cauliflower florets on the prepared baking sheet and toss with 2 tablespoons olive oil. Cut the top off the garlic bulb crosswise to expose the cloves; drizzle with remaining 1 tablespoon olive oil, and wrap it in aluminum foil. Place wrapped garlic bulb on the baking sheet with cauliflower.
Roast in the preheated oven until cauliflower is golden brown and garlic is soft, about 30 minutes. Cool garlic and squeeze roasted cloves from their skins.
In a blender, combine cauliflower, garlic cloves, vegetable broth, and truffle oil. Blend until smooth. Pour into a large saucepan and bring to a simmer for 8 to 10 minutes. Add heavy cream and stir to combine. Season to taste with salt and pepper.
Ladle soup into bowls and lightly drizzle with additional truffle oil, if desired.

Nutrition Facts (per serving)

205	Calories
19g	Fat
8g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 205
% Daily Value *
Total Fat 19g	24%
Saturated Fat 6g	31%
Cholesterol 22mg	7%
Sodium 514mg	22%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	8%
Total Sugars 3g
Protein 3g	6%
Vitamin C 44mg	48%
Calcium 42mg	3%
Iron 1mg	3%
Potassium 202mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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