Prep 1 hr
Cook 3 hrs
This is a recipe I came up with after trying a few different Cream of Cauliflower Soup recipes. I think the roasted garlic and the white wine imparts such a wonderful flavor in the soup. I like it to have a little consistency and not to be broth-like so I don't usually need to add any additional chicken broth, however, if you prefer a thinner soup you may need to add a little broth depending on how big your cauliflower heads are. I know it may look a little labor-intensive, but once you taste it I think you will agree it is well worth the time and effort especially if you serve it on a cold winter night.
- 2 heads garlic
- 1 teaspoon olive oil
- 1⁄2 cup butter (1 Stick)
- 2 onions, diced
- 1 carrot, peeled and diced fine
- 4 (14 ounce) cans chicken broth
- 1⁄2 cup flour
- 1 cup dry white wine
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon black pepper
- 2 teaspoons salt
- 3⁄4 teaspoon white pepper
- 1 tablespoon Tabasco sauce (or to taste)
- 1⁄4 teaspoon ground cayenne pepper (or to taste)
- 2 heads cauliflower
- 2 cups heavy whipping cream
- 2 cups swiss cheese, shredded
- 1 (14 ounce) can chicken broth, for thinning if needed
- Preheat oven to 300 degrees.
- Remove loose outer leaves from garlic and slice off tops of bulbs so that each clove is open at the top.
- Place heads of garlic on a piece of aluminum foil.
- Place on cookie sheet.
- Drizzle garlic heads with 1 tsp olive oil.
- Seal foil and bake for 1 hour.
- Open foil and bake for an additional 20 minutes.
- Remove from oven and let cool.
- When cool enough to handle squeeze garlic from husks.
- Using a fork mash garlic and set aside.
- In large heavy stockpot melt butter.
- Add diced onions and carrots and saute over medium-low heat until soft, about 30 minutes.
- While sauteing onion and carrot mixture clean cauliflower removing leaves and separate into small to medium florets.
- Once onions and carrots are soft add flour and saute' for about 3 minutes.
- Slowly whisk in wine to flour mixture, mixing thoroughly.
- Add 4 cans of chicken broth, thyme, black pepper, salt, white pepper, tabasco sauce, cayenne pepper and mashed roasted garlic, mixing thoroughly.
- Add cleaned cauliflower and bring to a boil.
- Lower heat, cover and simmer over low heat about 45 minutes.
- Using a slotted spoon remove about one-half of cauliflower from stock.
- Using an immersion blender or food processor blend until smooth, making a paste.
- Return pureed cauliflower to stock pot and add heavy cream and shredded Swiss Cheese.
- Bring to a simmer and cook for an additional 10 minutes.
- Depending on the thickness you may or may not need to add a little more chicken broth.
- If using additional broth to thin only add a little at a time.
This is just okay. I too LOVE garlic and Swiss cheese but this is pretty bland. Don't think I'll make it again, I did follow the recipe but guess I should have added more cayenne or salt or pepper.
a fantastic recipe for cauliflower soup and one I make many time over, I am an extreme garlic lover so this was right up my alley, I used crushed chili flakes in place of Tabasco, I'm going to give this a try using broccoli next time, what a great recipe I thank you for sharing Luby!