Description
A creamy and flavorful soup made with roasted garlic and cauliflower, cooked slowly in a crockpot for rich taste.
Ingredients
- 1 head of garlic
- 1 large cauliflower, chopped
- 4 cups vegetable broth
- 1 onion, diced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
- In a skillet, sauté the onion in olive oil until soft.
- Add cauliflower, roasted garlic (squeezed from cloves), onion, broth, salt, pepper, and thyme to the crockpot.
- Cook on low for 6 hours or high for 3 hours.
- Blend the soup until smooth. Stir in heavy cream if using.
- Serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a vegan version, omit the heavy cream.
- Garnish with fresh herbs or croutons.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American