This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
This Roasted Cauliflower and Garlic Soup is filled with rich and creamy roasted garlic and cauliflower flavors. It is perfect for winter meals and made with simple ingredients, and it's dairy-free and gluten-free too!
This may sound crazy, but I ate this soup all weekend for breakfast...it's that delicious!!
How to make Roasted Cauliflower and Garlic Soup:
Preheat oven to 425 degrees. Place the cauliflower chunks and onion slices on a baking sheet.
Those pieces could be a bit smaller if you like. 😉
Drizzle on 2 Tablespoons of olive oil and season with salt and pepper. Toss to evenly coat.
Place the garlic bulb on a piece of foil, drizzle with oil, season with salt and pepper, and place on the baking sheet.
Place in the oven and bake until the cauliflower is golden brown, about 30 to 40 minutes.
Remove from oven and place the cauliflower and onion slices in a Dutch oven or pot. Return the garlic to the oven. **Reserve a few small pieces of cauliflower for garnish**.
Add the broth, thyme, and cayenne pepper to the pot. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
Gently ladle soup into a blender, add the roasted garlic and puree until smooth*.
Or add the garlic to the pot and blend with an immersion blender until smooth.
**When blending hot soups, make sure to vent the lid on the blender or your soup may explode**
Test soup for seasoning. If soup is too thick, add cashew milk to thin it out. Drizzle soup with olive oil and small pieces of roasted cauliflower.
How long does cauliflower and garlic soup last?
Store leftover soup in the refrigerator for up to 4 days in an airtight container, or in the freezer for up to a month. This soup can be made ahead of time and reheated before serving.
Recipe Notes:
- How much do you love garlic? If you use the whole head of roasted garlic, your tongue will burn...it is pretty strong! I like mine that way, but your 4 year old might not. You can always use less, taste it, and add more if needed.
- I like my soup really thick, so I did not thin it at all with cashew milk. If using milk, pour the soup back into the pot and reheat as necessary.
- If not looking for a vegan soup, chicken stock adds a lot of richness to this soup.
- For those not looking for a "healthy" version, add heavy cream after the soup has been blended for a rich, decadent soup.
Tools used to create this soup recipe:
Additional soup recipes you will love:
- Roasted Tomato Rosemary Soup
- Roasted Red Pepper Soup with Grilled Shrimp
- Creamy Carrot and Cauliflower Soup
- Roasted Sweet Potato Soup
- Roasted Carrot Soup and Crustini
- Instant Pot French Onion Soup
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Roasted Cauliflower and Garlic Soup
Ingredients
- 1 large cauliflower (cut into chunks, about 8 cups)
- 1 medium yellow onion (sliced)
- 1 bulb garlic (with the top sliced off)
- 3 cups vegetable stock (or chicken stock)
- 3 tablespoons olive oil, divided (plus more for garnish)
- sea salt and black pepper (to taste)
- .25 teaspoon cayenne pepper
- 1 tablespoon dried thyme
Instructions
- Preheat oven to 425 degrees.
- Place the cauliflower chunks and onion slices on a baking sheet.
- Drizzle on 2 tablespoons of olive oil and season with salt and pepper. Toss to evenly coat.
- Place the garlic bulb on a piece of foil, drizzle with oil, season with salt and pepper, and place on the baking sheet.
- Place in the oven and bake until the cauliflower is golden brown, about 30 to 40 minutes.
- Remove from oven and place the cauliflower and onion slices in a Dutch oven or pot. Return the garlic to the oven. **Reserve a few small pieces of cauliflower for garnish**
- Add the broth, thyme, and cayenne pepper to the pot. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes.
- Gently ladle soup into a blender, add the roasted garlic and puree until smooth*. OR add the garlic to the pot and blend with an immersion blender until smooth.
- Test soup for seasoning. If soup is too thick, add cashew milk to thin it out.
- Drizzle soup with olive oil and small pieces of roasted cauliflower.
Notes
- How much do you love garlic? If you use the whole head of roasted garlic, your tongue will burn…it is pretty strong! I like mine that way, but your 4 year old might not. You can always use less, taste it, and add more if needed.
- I like my soup really thick, so I did not thin it at all with cashew milk. If using milk, pour the soup back into the pot and reheat as necessary.
- If not looking for a vegan soup, chicken stock adds a lot of richness to this soup.
- If you have no interest in the “healthy” version, add heavy cream after the soup has been blended for a rich, decadent soup.
Seana Turner says
I don't have a good enough blender to do this. I'm thinking of getting an immersion blender because they are so easy to use right in the cooking pot. I love roasted cauliflower, so I would really enjoy this soup. Is it cold? It is 17 at the moment, so I'm afraid that is a big, "yes!"
Makala says
Well you sold me on "if you use the whole head of garlic, your tongue will burn". I always add extra garlic I can't get enough 🙂
Lisa Johnson says
LOL, I love it! I'm with you, there is never too much garlic in a dish. 🙂
Nana Martinez says
Maybe this is the most stupid question. But. Do you blend the garlic with the skin on?
Lisa Johnson says
You remove the skin first, Nana. 🙂
Corina says
Ok I keep reading this over and over and it’s confusing me. Am I adding the garlic bulb with the cauliflower and onions, right? Then it says return the garlic to the oven. Like, for how long?
Lisa Johnson says
Place the garlic back in the oven for an additional 10 minutes while the soup is cooking.