Few dishes are as satisfying as a warm bowl of roasted cauliflower and garlic soup. This recipe transforms simple ingredients into a velvety, flavorful masterpiece with deep caramelized notes from roasting. Perfect for chilly evenings or elegant dinners, this roasted cauliflower and garlic soup is nutritious, easy to make, and endlessly customizable—whether you prefer it creamy, vegan, or with a spicy kick.
Let’s explore why this roasted cauliflower and garlic soup deserves a spot in your recipe rotation!
Why You’ll Love This Soup
- Creamy without the cream – Blending roasted cauliflower creates a naturally thick, silky texture (though you can add cream for extra richness).
- Deep, caramelized flavor – Roasting cauliflower and garlic enhances their natural sweetness and adds a smoky depth.
- Nutrient-packed – Cauliflower is high in fiber, vitamins C and K, while garlic boosts immunity.
- Easy to make – Just roast, blend, and enjoy!
- Versatile – Serve as a cozy meal or an elegant appetizer.
Packed with fiber, vitamins C and K—check out the full list of health benefits of cauliflower to see why it’s a superfood.
Ingredients for Roasted Cauliflower and Garlic Soup
- 1 large head cauliflower, cut into florets
- 1 whole garlic bulb, cloves peeled (or 6-8 cloves)
- 2 tbsp olive oil (plus extra for drizzling)
- 1 medium onion, chopped
- 4 cups vegetable or chicken broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried thyme (or fresh rosemary)
- ½ cup heavy cream, coconut milk, or almond milk (optional)
- Garnishes: Fresh parsley, roasted cauliflower bits, croutons, or grated Parmesan
How to Make Roasted Cauliflower and Garlic Soup
1. Roast the Cauliflower and Garlic
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets and garlic cloves with 1 tbsp olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and caramelized.
2. Sauté the Aromatics
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Add chopped onion and sauté until soft (about 5 minutes).
- Stir in thyme or rosemary for extra fragrance.
3. Blend Until Smooth
- Add the roasted cauliflower and garlic to the pot, followed by broth.
- Simmer for 10 minutes, then blend with an immersion blender or transfer to a countertop blender in batches.
- For extra creaminess, stir in heavy cream or coconut milk (optional).
4. Adjust Seasoning & Serve
- Taste and add more salt or pepper if needed.
- Ladle into bowls and top with fresh herbs, a drizzle of olive oil, or crispy roasted cauliflower bits.
Tips for the Best Soup
Roast until deeply golden – This maximizes flavor.
Use a high-powered blender – For the smoothest texture.
Add a splash of lemon juice – Brightens the flavors.
Make it ahead – Tastes even better the next day!
Variations & Serving Suggestions
🌿 Vegan? Skip the cream or use coconut milk.
🔥 Spicy kick? Add red pepper flakes or smoked paprika.
🧀 Cheesy twist? Stir in grated Parmesan or cheddar.
🍞 Perfect pairings: Crusty bread, a fresh green salad, or a grilled cheese sandwich.
Frequently Asked Questions
u003cstrongu003eCan I freeze this soup?u003c/strongu003e
Yes! Freeze without dairy for up to u003cstrongu003e3 monthsu003c/strongu003e. Reheat and add cream when serving.
u003cstrongu003eHow long does it last in the fridge?u003c/strongu003e
Stored in an airtight container, it stays fresh for u003cstrongu003e3-4 daysu003c/strongu003e.
u003cstrongu003eCan I use frozen cauliflower?u003c/strongu003e
Fresh is best for roasting, but frozen works in a pinch—just roast longer to remove excess moisture.
Final Thoughts
This Roasted Cauliflower and Garlic Soup is the ultimate bowl of comfort—creamy, flavorful, and nourishing. Whether you’re looking for a simple weeknight dinner or an impressive starter, this recipe delivers every time.
And if you’re craving something sweet after this savory delight, why not try our decadent Caramel Cake Recipe? It’s the perfect balance of rich, buttery layers and silky caramel frosting—a dessert that’s just as unforgettable as this soup!
Ready to try it? Grab a head of cauliflower and let’s get roasting!
Table of Contents
Roasted Cauliflower and Garlic Soup
Ingredients
Main Ingredients
- 1 large head cauliflower, cut into florets
- 1 whole garlic bulb, cloves peeled (or 6-8 cloves)
- 2 tbsp olive oil (plus extra for drizzling)
- 1 medium onion, chopped
- 4 cups vegetable or chicken broth
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried thyme (or fresh rosemary)
- ½ cup heavy cream, coconut milk, or almond milk (optional)
Garnishes
- Fresh parsley
- Roasted cauliflower bits
- Croutons
- Grated Parmesan
Instructions
Roast the Cauliflower and Garlic
- Preheat oven to 400°F (200°C).
- Toss cauliflower florets and garlic cloves with 1 tbsp olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and caramelized.
Sauté the Aromatics
- In a large pot, heat 1 tbsp olive oil over medium heat.
- Add chopped onion and sauté until soft (about 5 minutes).
- Stir in thyme or rosemary for extra fragrance.
Blend Until Smooth
- Add the roasted cauliflower and garlic to the pot, followed by broth.
- Simmer for 10 minutes, then blend with an immersion blender or transfer to a countertop blender in batches.
- For extra creaminess, stir in heavy cream or coconut milk (optional).
Adjust Seasoning & Serve
- Taste and add more salt or pepper if needed.
- Ladle into bowls and top with fresh herbs, a drizzle of olive oil, or crispy roasted cauliflower bits.
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