A Triple Delight: Cauliflower Romano & Garlic Soup

This intensely flavored soup gets it's richness from garlic paste and Pecorino Romano cheese. They melt right into the broth and fresh cauliflower is pureed to help thicken it. The end result is smooth, dense, and creamy like liquid velvet. My Mom asked is there pasta in there? And my Dad asked if there was meat in it. Neither was needed. We happily lapped it up for dinner and were justly rewarded by it's heavenly taste and satisfying warmth in our tummies.


What do you top a garlicky soup with? More garlic of course! Thick and crusty garlic bread was a tasty topper to soak up the indulgent broth.




Cauliflower Soup
(by Reeni)

1 large onion, diced
1/2 cup carrot, minced
2-3 tablespoons Olive oil
Sea salt and fresh pepper
6-7 large cloves garlic
2 tablespoons butter
1/4 cup flour
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
1 tablespoon fresh parsley, chopped or 1 teaspoon dried
5 cups Cauliflower florets, fresh or frozen
4 cups vegetable or chicken broth
1/2 cup heavy cream or whole milk
1 cup Pecorino Romano or Parmesan, shredded, plus extra for serving
Extra Virgin Olive Oil, for serving
Garlic bread

Saute the onion and carrot in a large sauce pan or soup pot with the Olive oil. Season with salt and pepper. Smash the garlic cloves using a large knife or a mallet on a cutting board. Sprinkle with a generous amount of salt. Using the flat side of a large knife mash it repeatedly until it forms a paste.

When the onion and carrot are tender add the garlic paste. Saute for a minute or two. Add butter, melt, add thyme, parsley, and flour. Continue cooking for about two more minutes while stirring. Add cauliflower and broth. Simmer for about 15 minutes or until cauliflower is tender. Turn off and remove from heat. Let cool for ten to fifteen minutes.

Remove two cups of the soup and puree in a blender or with a hand blender. Add back to soup along with cream or milk. Bring back to a simmer. Add Romano and stir until melted. Turn off heat. Serve with a drizzle of extra virgin olive oil, Romano cheese, and garlic bread.

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I'm sending this off to Deb of Kahakai Kitchen for her Souper(Soup, Salad, & Sammie) Sunday round-up.

I want to thank Jen of My Kitchen Addiction for sending me these cute little pinch pots and this lime cutting board for my entry in BSI: Lime. As if that wasn't enough Jen also baked my entry - Lime Banana Coconut Cake and featured it along with a short Q&A. If you haven't visited her go over and say hi and check out her fresh and fabulous recipes. Thanks again Jen!