Roasted Cauliflower and Garlic Soup
A creamy and satisfying bowl of roasted cauliflower and garlic soup, enriched with deep caramelized flavors, perfect for chilly evenings or elegant dinners.
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.
Notes
Roast until deeply golden to maximize flavor. Use a high-powered blender for the smoothest texture. Adding a splash of lemon juice brightens the flavors. This soup actually tastes better the next day.