Roasted Garlic Soup
Gluten-free, Sugar-free, Corn-free, Nut-free
Roasted garlic soup made creamy with pureed cauliflower and topped with 5 minute goat cheese croutons. This meal is high in nutrients, simple to prepare, and scrumptious with each spoonful.
Ingredients
- Soup:
- 2 bulbs of garlic
- 1 tablespoon extra-virgin olive oil, divided
- 3 shallots, chopped
- 1 large head of cauliflower, chopped (approximately 5 cups)
- 6 cups yeast-free, gluten-free vegetable broth
- 3/4 teaspoon sea salt
- Freshly ground pepper, to taste
- Croutons:
- 2 slices whole wheat or gluten-free bread, cubed
- 3 ounces Happy Days Goat Milk Mozzarella Cheese, cubed
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon each of: dried parsley flakes, oregano, onion powder
- ¼ teaspoon sea salt
Directions
Preheat oven to 400F. Peel the outer layers of the garlic bulb to reveal as much skin as possible while also keeping the individual cloves intact. Cut off about ¼-inch from the top of the bulb. Place in on a square of aluminum foil and coat each with 1/2 teaspoon of olive oil. Place in prepared oven for 35 minutes.
Once complete, allow to cool slightly before removing from aluminum foil and squeezing out the garlic from each clove.
Pour remaining olive oil in a medium-sized saucepan. Bring heat to medium-high and add chopped shallots. Sauté until tender and beginning to brown, about 6 minutes.
Add roasted garlic along with remaining ingredients to the saucepan. Cover and bring to a boil, reduce heat to low and simmer for 15-20 minutes until the cauliflower is softened.
Meanwhile, set your oven to broil and line a baking sheet with parchment.
Combine crouton ingredients in a bowl, stir to coat and lay out on the prepared baking sheet being sure that the cheese cubes are overtop of the bread pieces.
Bake for 5 minutes, just until browned.
Drop roasted garlic mixture into the bowl of your food processor or blender. Puree until smooth, about 30 seconds. Adjust with salt and pepper, top with croutons and serve.