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The Ultimate Creamy Roasted Cauliflower Soup with Roasted Garlic

A close-up of a white bowl filled with creamy roasted cauliflower soup, drizzled with olive oil and sprinkled with pepper.
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Make a deeply flavorful and creamy soup by roasting cauliflower and garlic before simmering and blending. This recipe yields a silky smooth texture.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 4 whole heads garlic, tops sliced off
  • 3 tablespoons olive oil, divided
  • 1 large yellow onion, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated white cheddar cheese (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Place the whole garlic heads on the same sheet.
  3. Roast for 25 to 30 minutes, or until the cauliflower is tender and lightly browned. Squeeze the roasted garlic pulp from the skins once cool enough to handle.
  4. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  5. Add the roasted cauliflower, roasted garlic pulp, and vegetable broth to the pot. Bring the mixture to a simmer.
  6. Reduce the heat to low, cover, and cook for 10 minutes to allow flavors to 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.
  8. Return the soup to the pot if necessary. Stir in the heavy cream and the optional white cheddar cheese until melted and fully incorporated. Heat through gently, but do not boil.
  9. Taste and adjust salt and pepper as needed before serving.

Notes

  • For a lower-calorie option, substitute the heavy cream with evaporated skim milk or a cashew cream base.
  • If you prefer a sharper flavor, use sharp cheddar cheese instead of white cheddar.
  • To achieve the silkiest texture, strain the blended soup through a fine-mesh sieve before adding the cream.

Nutrition

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