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Velvety Roasted Garlic Cauliflower Soup

Overhead view of creamy roasted cauliflower soup topped with caramelized roasted cauliflower florets.
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You will make this creamy roasted cauliflower soup that uses the deep flavor from roasting to create a comforting, silky bowl perfect for a weeknight dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 whole head garlic, top sliced off
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat oat milk for vegan)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Optional garnish: Crispy roasted florets, fresh parsley

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Place the whole garlic head, drizzled with the remaining 1 tablespoon of olive oil, next to the cauliflower.
  3. Roast for 25 to 30 minutes, or until the cauliflower is tender and lightly browned at the edges. Squeeze the softened roasted garlic pulp from its skin into a small bowl once cool enough to handle.
  4. In a large pot or Dutch oven, sauté the chopped onion in a little extra oil over medium heat until soft, about 5 minutes.
  5. Add the roasted cauliflower, the roasted garlic pulp, and the vegetable broth to the pot. Bring the mixture to a simmer.
  6. Reduce the heat to low, cover, and cook for 10 minutes to let the flavors combine.
  7. 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, and take care with hot liquids.
  8. Return the pureed soup to the pot. Stir in the heavy cream (or oat milk). Heat through gently, but do not boil.
  9. Taste and adjust salt and pepper as needed. Serve hot, garnished with reserved crispy roasted florets or fresh parsley.

Notes

  • For a low-calorie soup option, substitute the heavy cream with unsweetened almond milk or a lighter oat milk.
  • If you want a Cauliflower Cheddar Soup, stir in 1/2 cup of shredded sharp white cheddar cheese after blending, just before adding the cream.
  • Roasting the vegetables is key to achieving that deep, nutty flavor that makes this soup special. Do not skip this step for the best results.

Nutrition

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