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Roasted Garlic Cauliflower Soup
Good morning from Santa Barbara! I’m currently cuddled up in bed, sipping on a cup of nespresso with an extra shot of espresso, thinking about when I’m actually going to get out of bed and get my life together. Why is daylight savings ALWAYS hard? Always. Yesterday I woke up at some obscene time in the 4am hour and finally huffed and puffed my way to the gym at 5am because I was so annoyed that I was up that early. And this morning I didn’t wake up until 7am. Which I know sounds stupid, but that’s super late for me. I almost always wake up at 5:30am, even on the weekends. Even as a child, my parents had to finally make a rule that I couldn’t wake them up until 7am because I would wander in their bedroom at 5am asking for breakfast on a Saturday. Psycho. But they also made the mistake of feeding me donuts as a child. What did they expect? Once you taste donuts, you can’t go back from that.
I also punched my mom in the face as a toddler when she wouldn’t buy me donuts. I was addicted to sugar from an early age…obviously.
Anywho, I fly back to Denver this evening then I’m hitting the ground running. I’m super behind with work and I also have a friend in town, so as soon as I land I start to prep recipes from tomorrow. The vacation is officially over. And I’m ready for it! I’ve been eating and drinking my way through Santa Barbara and my body needs a break. I don’t know how people drink wine every night because I did it a couple nights in a row and I felt like absolute dog sh*t. I would barely have a buzz and I would end up sleeping like poo and wake up with bags under my eyes. Alcohol is crazy. I always forget how incredibly poisonous it is until I add it back in for a few days and it smacks me in the face. Brutal. I’m definitely ready for boat loads of water, my routine and my little puppy dog. But I truly can’t wait to come back to Santa Barbara! I’m going to do a full recap of my trip on the blog tomorrow!
In the meantime, you should totally make this soup before the weather begins to turn and soup season is out! I don’t know about you, but onion and garlic on anything makes the world better, especially when you roast and caramelize. I could seriously just eat caramelized onions as a snack. And I have. This soup will fill you up without weighing you down. And I love that it’s super creamy without any starch or cream! I hope you love it as much as I do! Now go have the best Tuesday yet. And if it’s not the best Tuesday yet, go buy yourself a nespresso machine. I’m ready to go explode out of my room and I have even finished my full cup yet. Caffeine is the best.
Roasted Garlic Cauliflower Soup
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 60 minutes
- Yield: 4-6 1x
- 2 heads of garlic
- olive oil
- pinch of salt
- 2 yellow onions, thinly sliced
- 32 ounces of frozen cauliflower (2 16-ounce packages)
- 48 ounces chicken bone broth
- 2 tablespoons honey*
- salt and pepper, to taste
- pinch of red pepper flakes
- fresh dill, for garnish
- Preheat the oven to 400 degrees F. Slice off the top each head of garlic to expose the cloves inside. Place the garlic on a piece of foil then drizzle with about a tablespoons of olive oil on each and wrap the foil around the garlic bulb. Roast until cloves are lightly browned and tender, about 35-40 minutes.
- While the garlic cooks, place a large pot (I used a le creuset dutch oven) over medium to medium-low heat, add 2-3 tablespoons of olive oil then add the sliced onions and let them cook down for 20-25 minutes, stirring every couple minutes to make sure they cook evenly (you may need to turn down the temperature if some onions begin to brown too quickly). Once they are about halfway through the cooking processing, thoroughly salt the onions. When the onions are brown and caramelized, use a slotted spoon to remove and set aside for later.
- Add the frozen cauliflower, bone broth, honey, a generous amount of salt and pepper, red pepper flakes and all of the roasted garlic cloves to the pot. You can use a knife to easily pop them out of the bulb or just simply squeeze them out. Cover and let cook for 15 minutes under medium heat.
- Once cauliflower is fork tender, use an immersion blender to blend the soup until it’s creamy and completely smooth.
- Top soup with caramelized onions, cracked black pepper and fresh dill!
*this honey is totally optional. it’s only a small amount but i really think it changes up the flavor profile and goes nicely with the other ingredients.
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Oh, Hi! I’m Juli.
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