... Print

Silky Roasted Cauliflower Soup with Roasted Garlic

A creamy bowl of roasted cauliflower soup, swirled with olive oil and topped with cracked black pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting, velvety roasted cauliflower soup. Roasting the cauliflower and garlic deepens the flavor, resulting in a rich, satisfying bowl that is easy to prepare for weeknight dinners.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 whole head garlic, top sliced off
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Place the whole garlic head, drizzled with the remaining 1 tablespoon of olive oil, on the same sheet or a small piece of foil.
  2. Roast for 25 to 30 minutes, or until the cauliflower is tender and lightly browned at the edges. Squeeze the soft, roasted garlic pulp out of its skin once cool enough to handle.
  3. While the vegetables roast, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the roasted cauliflower, roasted garlic pulp, vegetable broth, and water to the pot. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and cook for 10 minutes to let the flavors combine.
  6. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented to allow steam to escape.
  7. Return the smooth soup to the pot over low heat. Stir in the heavy cream (or coconut milk) and the pinch of red pepper flakes, if using. Heat through gently; do not boil.
  8. Taste and adjust salt and pepper as needed before serving. Serve hot.

Notes

  • For an extra layer of flavor, reserve a few roasted cauliflower florets before blending and use them as a garnish.
  • If you prefer a lower-calorie option, substitute the heavy cream with unsweetened oat milk or cashew cream.
  • This soup freezes well. Cool completely before transferring to an airtight container for up to 3 months.

Nutrition

Find it online: https://carlacooking.com/roasted-cauliflower-soup-silky-garlic-recipe/