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Roast Cauliflower Garlic Soup!
Roasting the garlic and cauliflower adds a depth of flavor to this creamy soup. The extra effort is well worth it

Ingredients
  • 2 ounces Mehadrin garlic butter
  • 1 large onion, sliced
  • 2 zucchinis, unpeeled and sliced
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 3 cups milk
  • 3 cups water
  • 16 ounces Mehadrin sour cream
  • --- ROASTED GARLIC ---
  • 2 heads garlic
  • 1–2 teaspoons olive oil
  • Salt and ground black pepper, for sprinkling
  • --- ROASTED CAULIFLOWER ---
  • 2 24-ounce packages frozen cauliflower
  • 6 ounces Mehadrin garlic butter
  • 2 teaspoons salt
Roast Cauliflower Garlic Soup!
Roasting the garlic and cauliflower adds a depth of flavor to this creamy soup. The extra effort is well worth it

Instructions

1. Roast the garlic: Preheat the oven to 400 ?F. Trim about ¼ inch off the head of garlic to expose the tops of the garlic cloves. Drizzle the olive oil over the exposed surface of the garlic, letting the oil sink into the cloves. Sprinkle with the salt and pepper and wrap in aluminum foil. Roast in the oven for 30 minutes.

2. Roast the cauliflower: Spread the cauliflower florets evenly on a baking tray. Melt the garlic butter and pour the melted butter and salt over the cauliflower. Bake for 20–25 minutes until the cauliflower is roasted.

3. Heat the 2 ounces garlic butter in a soup pot. Add the sliced onion and sauté until translucent. Add the roasted cauliflower, with the drippings, the roasted garlic, zucchini, salt, and pepper. Cover the pot and continue sautéing the vegetables for 20 minutes, stirring occasionally.

4. If desired, remove some of the sautéed vegetables for garnish. Add the milk and water to the pot and bring to a boil. Remove from the heat. Add the sour cream and blend the soup with an immersion blender until creamy. Ladle the soup into bowls and garnish with the reserved vegetables.

Note: Hot water can be added to the blended soup for those who like a thinner consistency.

Yield: 8–10 servings

 

Ingredients
  • 2 ounces Mehadrin garlic butter
  • 1 large onion, sliced
  • 2 zucchinis, unpeeled and sliced
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 3 cups milk
  • 3 cups water
  • 16 ounces Mehadrin sour cream
  • --- ROASTED GARLIC ---
  • 2 heads garlic
  • 1–2 teaspoons olive oil
  • Salt and ground black pepper, for sprinkling
  • --- ROASTED CAULIFLOWER ---
  • 2 24-ounce packages frozen cauliflower
  • 6 ounces Mehadrin garlic butter
  • 2 teaspoons salt
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