Hands down, this Roasted Garlic Cauliflower Soup with Prosciutto is one of my favorite soups off all time! It is hard to believe that it’s Paleo, Whole30 and Keto compliant along with being gluten and dairy free. I love when recipes can tastes good with minimal clean ingredients.
Roasting a whole garlic bulb is one of my favorite ways to bring amazing flavor to any dish. Simply cut the top off and throw on a sheet pan, pop it in the oven. It is simple and doesn’t take much effort or work.
For this recipe, I cut my cauliflower head into florets along with cutting a yellow onion into big chunks and add everything including the garlic bulb to a baking sheet pan and drizzle with olive oil and salt and pepper.
To complete this soup, I topped with cooked spinach, sautéed mushrooms and heated prosciutto, pistachios then drizzled with olive oil. The flavors in this soup come together to make the most magical meal that will please everyone in the family. To prove this, my husband gobbles up 2 big bowls and usually ask for a third. Needless to say, he loved it.
I will have to say, I felt fancy cooking this meal because it was the first time I used my new LeCreuset dutch oven and mini cocottes. Oh my goodness, I think it made my food taste better. I love the color and the quality of this cookware better than any other I have used. This brand is a bit pricey, but so worth it.
If you are tired of the same ole meal over and over and looking to try something new and flavorful, I highly recommend giving this soup a try. It is creamy, satisfying and filling and so incredibly comforting on a cold winter afternoon.
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Like this recipe? Be sure to check out my other favorite soup recipe below: