Roasted Cauliflower and Garlic Soup

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Is it cold where you are? It is cold and raining here in Phoenix, perfect weather for Roasted Cauliflower and Garlic Soup! I actually bought the cauliflower for a different recipe, but this soup was calling my name. Or maybe I just had a deep desire to ward off vampires? Either way, it is delicious and totally healthy…..

This Roasted Cauliflower and Garlic Soup is thick, rich, and creamy. You have the option to make yours Whole 30, Paleo, Dairy-free or even Vegan. 🙂

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…..

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.

This may sound crazy, but I ate this soup all weekend for breakfast…it’s that delicious. 😉

Some additional soup recipes for you to try:

Roasted Tomato Rosemary Soup

Roasted Red Pepper Soup with Grilled Shrimp

Roasted Sweet Potato Soup

Creamy Carrot and Cauliflower Soup

Roasted Carrot Soup and Crustini

Instant Pot French Onion Soup

Enjoy!!

Roasted Cauliflower and Garlic Soup

This delicious Roasted Cauliflower and Garlic Soup is dairy-free, Whole 30 and Paleo compliant, but your family will never know!

5 from 1 vote

Print

Course: Soup

Cuisine: American

Keyword: cauliflower, garlic, soup, paleo, recipe. whole 30, vegan

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 4 Servings

Calories: 168kcal

Author: Lisa Johnson

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 broth (or chicken stock)
• 3 Tablespoons olive oil, divided (plus more for garnish)
• sea salt and black pepper (to taste)
• 1/4 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.

Nutrition

Calories: 168kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 769mg | Potassium: 668mg | Fiber: 5g | Sugar: 6g | Vitamin A: 465IU | Vitamin C: 103.8mg | Calcium: 71mg | Iron: 2.2mg