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Creamy Roasted Cauliflower Soup with Roasted Garlic

Overhead view of creamy roasted cauliflower soup in a white mug, swirled with cream and topped with red pepper flakes.
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Make this comforting soup by roasting cauliflower and garlic first to develop deep, caramelized flavor. The result is a velvety, rich soup perfect for a cozy dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 whole head garlic, top sliced off
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or oat cream for vegan option)
  • 1/4 cup grated Parmesan cheese (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Place the whole garlic head on the same sheet, drizzled with the remaining 1 tablespoon of olive oil.
  3. Roast for 25 to 30 minutes, until the cauliflower is tender and deeply browned at the edges. Squeeze the soft roasted garlic cloves out of their skins once cool enough to handle.
  4. While the vegetables roast, heat a large pot or Dutch oven over medium heat. Sauté the chopped onion in a little oil until soft, about 5 minutes.
  5. Add the roasted cauliflower and the roasted garlic cloves to the pot. Pour in the vegetable broth. Bring the mixture to a simmer 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.
  7. Return the soup to the pot over low heat. Stir in the heavy cream and Parmesan cheese, if using. Heat through gently; do not boil.
  8. Taste and adjust salt and pepper as needed. Serve hot, garnished with crispy roasted florets or red pepper flakes.

Notes

  • For a low-calorie soup, substitute the heavy cream with an equal amount of unsweetened almond milk or light coconut milk.
  • If you want a cheesy cauliflower soup, add 1/2 cup of shredded white cheddar or Gouda along with the cream in the final step.
  • Roasting the vegetables is key to achieving the deep, nutty flavor that makes this soup satisfying. Do not skip this step.

Nutrition

Find it online: https://cookingbyjade.com/roasted-cauliflower-soup/