Garlic is a beautiful ingredient. It’s sad that so many people shy away from it. Garlic is especially delicious when it’s farm fresh and organic. Thanks to the efforts at Fair Weather Farm at Fairhill, I had a couple of super fresh, gorgeous bulbs of garlic on hand and decided to roast one of them up. Roasted garlic is sweet but has a powerful punch of umami and so I add it to a plethora of dishes. It paired really well with the roasted cauliflower in this chilled summer soup. The longer this soup is allowed to chill, the more complex the flavor is. So this recipe is a perfect make ahead meal for busy week nights. Set some time aside on a Sunday afternoon, roast up some garlic and veggies, and quickly puree into a creamy soup then chill over night for a quick, refreshing lunch or dinner on hot summer days.
1 head cauliflower, core removed and chopped
1 bulb organic garlic, top trimmed
2-3 sprigs fresh thyme, leaves removed from stem and chopped
1 teaspoon smoked paprika
3 tablespoons EVOO, divided
Salt and Pepper to taste
1 cup water, more if needed
Garnish: Sour Cream, Tabasco, EVOO, Fresh Thyme
Preheat oven to 350 degrees. Place the bulb of garlic inside a foil packet with a drizzle of EVOO and a pinch of salt. Roast the garlic about 45 minutes or until caramelized. In a roasting pan toss the cauliflower with EVOO, salt and pepper. Roast the cauliflower about 30 minutes or until caramelized. Once the cauliflower and garlic are roasted set them aside to cool about 20 minutes. Remove the garlic cloves from the skins. Add the garlic, smoked paprika, thyme, and cauliflower to a large blender and puree until smooth. While pureeing, slowly add the cup of water and a drizzle of EVOO. Continue to puree until completely smooth and add more water if you prefer a thinner soup. Transfer the puree to a container and adjust salt and pepper as needed. Chill the soup in the fridge for at least 2 hours. I chill mine at least 6 hours or overnight. Once the soup is properly chilled, serve with desired garnishes.