Description
This Creamy Roasted Garlic Cauliflower Soup is silky smooth, deeply flavorful, and wonderfully comforting. Roasting the cauliflower and garlic creates incredible caramelized sweetness and nutty depth that makes this healthy soup taste absolutely luxurious. Perfect for cozy dinners, elegant entertaining, or healthy meal prep!
Ingredients
Scale
For Roasting:
- 1 large head cauliflower (about 2 lbs), cut into florets
- 1 whole head garlic
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Soup:
- 2 tablespoons butter (or olive oil for dairy-free)
- 1 large yellow onion, diced
- 5 cups vegetable broth (or chicken broth), low-sodium
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- 2 bay leaves
- ¾ cup heavy cream (or coconut cream for dairy-free)
- Salt and white pepper to taste
- Pinch of nutmeg (optional, but wonderful)
For Garnish (Optional):
- Fresh chives, chopped
- Sour cream or Greek yogurt
- Crispy bacon bits
- Homemade croutons
- Grated Parmesan cheese
- Drizzle of truffle oil
- Toasted pumpkin seeds
Instructions
- Preheat and Prep for Roasting: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Cut cauliflower into evenly-sized florets (about 1-2 inches). Prepare the garlic by slicing off the top ¼ inch of the garlic head to expose the cloves, keeping the head intact.
- Season and Roast Cauliflower: Spread cauliflower florets on the prepared baking sheet in a single layer. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Toss well to coat evenly. Roast for 35-40 minutes, flipping halfway through, until golden brown with caramelized edges and fork-tender.
- Roast the Garlic: While cauliflower roasts, drizzle the exposed garlic cloves with remaining 1 tablespoon olive oil. Wrap the entire head tightly in aluminum foil. Place on the baking sheet with cauliflower and roast for 35-40 minutes until cloves are soft and golden. Let cool slightly, then squeeze out the soft roasted garlic cloves from their skins. Set aside.
- Sauté Aromatics: In a large soup pot or Dutch oven, melt butter over medium heat. Add diced onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally. Don’t let it brown—you want it sweet and tender.
- Build the Soup Base: Add the roasted cauliflower and roasted garlic cloves to the pot with the onions. Pour in the vegetable broth. Add fresh thyme sprigs and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, allowing flavors to meld together.
- Remove Herbs and Blend: Remove and discard the thyme sprigs and bay leaves. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety (this takes 2-3 minutes of blending). Alternatively, carefully transfer soup in batches to a high-powered blender (remove center cap and cover with towel to allow steam to escape) and blend until silky smooth, then return to pot.
- Add Cream and Season: Stir in the heavy cream. Taste and adjust seasoning generously with salt and white pepper (you’ll likely need 1-2 teaspoons more salt). Add a tiny pinch of nutmeg if using—it adds wonderful warmth. If soup is too thick, add more broth to reach desired consistency. If too thin, simmer uncovered for 5-10 minutes to reduce.
- Serve: Ladle the hot soup into bowls. Garnish with your choice of toppings—fresh chives, a dollop of sour cream, crispy bacon, croutons, Parmesan, or a drizzle of truffle oil. Serve immediately with crusty bread.
Notes
- Ultra-Smooth Texture: For restaurant-quality smoothness, strain the blended soup through a fine-mesh strainer, pressing with a ladle to extract all liquid.
- Roasting is Key: Don’t skip the roasting step! It’s what gives this soup its incredible depth and sweetness. Boiled cauliflower won’t deliver the same flavor.
- Consistency Control: This soup thickens as it sits. Keep extra broth handy to thin it when reheating. Start with less cream if you prefer a lighter soup.
- Dairy-Free Option: Use olive oil instead of butter, and substitute heavy cream with full-fat coconut milk or cashew cream for equally rich results.
- Make it Vegan: Use vegetable broth, olive oil, and coconut cream or cashew cream instead of dairy products.
- Flavor Boost: A squeeze of lemon juice at the end brightens all the flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup / Appetizer
- Method: Roasting + Stovetop
- Cuisine: American / French-Inspired
Nutrition
- Serving Size: Approximately 1½ cups
- Calories: 195
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg