Roasted Cauliflower Apple Soup
Deeply roasted cauliflower and mellow garlic make this smooth autumn soup savory and satisfying. A restrained amount of Granny Smith apple adds tartness, while a little cream rounds out the flavor.
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Olive oil
3 Tablespoon
Filippo Berio Olive Oil
6%
Cauliflower florets
2 Pound
Kroger® Cauliflower Florets Bag BIG DEAL!
67%
Heavy cream
0.5 Cup
Land O' Lakes Heavy Whipping Cream Pint
25%
Fine sea salt
1 Teaspoon
Morton® Natural Sea Salt 26 oz. Round Can
1%
Dried thyme
0.5 Teaspoon
Private Selection® Thyme Leaves Shaker
2%
Yellow onion
1 Each
Kroger® Yellow Onion 3 lb Bag
17%
Garlic
4 Count
Kroger® Peeled Garlic
9%
Ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Granny Smith apple
1 Each
Organic Granny Smith Apple – Each
83%
Low-sodium vegetable broth
5 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
66%
Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- Cauliflower florets-2 pound
- Granny Smith apple-1 each
- Yellow onion-1 each
- Garlic-4 cloves
- Low-sodium vegetable broth-5 cups
- Heavy cream-0.5 cups
- Olive oil-3 tablespoons
- Fine sea salt-1 teaspoon
- Dried thyme-0.5 teaspoons
- Ground black pepper-0.25 teaspoons
Heat the oven to 425°F (220°C). Wash your hands and rinse the cauliflower and apple under running water, removing any damaged areas. Dry well. Cut the cauliflower into roughly 1 1/2-inch florets. Peel, core, and dice the apple. Peel and dice the onion, then peel the garlic cloves.
Spread the cauliflower on the baking sheet. Toss with 2 tablespoons of olive oil and 1/2 teaspoon of salt, then arrange in a single layer with flat sides against the pan. Place the garlic on a small piece of foil, drizzle with 1 teaspoon of olive oil, and fold into a tightly closed packet. Set the packet beside the cauliflower.
Roast for 30–35 minutes, turning the cauliflower after 20 minutes, until well browned at the edges and tender when pierced. Carefully open the garlic packet away from your face; the cloves should be soft.
Open the hot garlic packet away from your face to avoid escaping steam.
During the final 10 minutes of roasting, heat the remaining 2 teaspoons of olive oil in the soup pot over medium heat. Add the onion and cook for 7–8 minutes, stirring frequently, until softened without much browning. Add the apple and thyme and cook for 1 minute.
Add the vegetable broth, roasted cauliflower, roasted garlic with its oil, remaining 1/2 teaspoon of salt, and black pepper. Scrape any loose browned cauliflower bits from the baking sheet into the pot, leaving behind any blackened pieces.
Use oven mitts when handling the hot baking sheet.
Bring to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes, until the apple and cauliflower are very soft. Stir occasionally.
Remove the pot from the heat. Blend with the immersion blender until completely smooth, moving it slowly through the soup while keeping the blade submerged.
Keep the immersion blender blade submerged and switch it off before lifting it from the soup to prevent hot splashes.
Stir in the heavy cream. Return the pot to low heat and warm gently for 2–3 minutes, stirring, until steaming; do not bring to a vigorous boil. Divide the soup among six bowls and serve hot.
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