INGREDIENTS
1 large head cauliflower (about 2 pounds, cut into bite-sized pieces)
1 head garlic
2½ tablespoons Pompeian Smooth EVOO, divided
2 small carrots, chopped
2 stalks celery, chopped
2 small yellow onions, diced
1 teaspoon smoked paprika
1 teaspoon all-purpose seasoning
4 cups vegetable broth
2 cups milk of choice (e.g., 2%)
Optional: 1 tablespoon fresh lemon juice
Salt and pepper, to taste
PREPARATION
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
- Slice the top off the garlic head to expose the cloves.
- Drizzle with 1 teaspoon of Pompeian Smooth EVOO, wrap in foil, and roast for 45 minutes, until soft and golden. Let cool before handling.
- Toss the cauliflower florets with 1 tablespoon of Pompeian Smooth EVOO, salt, and pepper.
- Spread them evenly on the prepared baking sheet and roast alongside the garlic for 30 minutes, flipping halfway through for even caramelization.
- In a large pot, heat the remaining 1½ tablespoons of Pompeian Smooth EVOO over medium heat.
- Add the diced onions and sauté for 5 minutes until softened. Stir in the carrots and celery, cooking for another 3 minutes.
- Add the smoked paprika, all-purpose seasoning, and a pinch of salt for added depth.
- Pour in the vegetable broth and bring to a simmer.
- Add the roasted cauliflower and squeeze in the roasted garlic cloves (use your hands or a butter knife to extract the soft cloves from the peel).
- Simmer everything together for 10 minutes.
- Remove the pot from the heat and add the milk.
- Use an immersion blender directly in the pot or carefully transfer the mixture to a blender. Blend until the soup is creamy and smooth.
- Return the soup to the pot over medium heat and stir in the lemon juice, if using.
- Ladle the soup into bowls and finish with a drizzle of Pompeian Smooth EVOO for extra richness.
- Add a squeeze of lemon juice for brightness, if desired.
Tip: Pompeian Smooth EVOO enhances the caramelization of roasted veggies and adds a velvety finish to the soup. This is how you elevate soup season!
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