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Creamy roasted cauliflower and garlic soup in a bowl with garnishes
Appetizing Ideas

Roasted Cauliflower and Garlic Soup

This roasted cauliflower and garlic soup is creamy, comforting, and packed with flavor. Vegan-friendly with caramelized roasted vegetables.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

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)

Equipment

  • 1 Baking sheet
  • 1 Large pot
  • 1 Immersion blender or regular blender

Method
 

Roast the Cauliflower and Garlic
  1. Preheat oven to 400°F (200°C).
  2. Toss cauliflower florets and garlic cloves with 1 tbsp olive oil, salt, and pepper.
  3. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and caramelized.
Sauté the Aromatics
  1. In a large pot, heat 1 tbsp olive oil over medium heat.
  2. Add chopped onion and sauté until soft (about 5 minutes).
  3. Stir in thyme or rosemary for extra fragrance.
Blend Until Smooth
  1. Add the roasted cauliflower and garlic to the pot, followed by broth.
  2. Simmer for 10 minutes, then blend with an immersion blender or transfer to a countertop blender in batches.
  3. For extra creaminess, stir in heavy cream or coconut milk (optional).
Adjust Seasoning & Serve
  1. Taste and add more salt or pepper if needed.
  2. 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. This soup tastes better the next day.