• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Instant Pot
  • Beef Gravy
  • Store

Cooking With Curls logo

menu icon
go to homepage
  • Recipes
  • Instant Pot
  • Beef Gravy
  • Store
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Instant Pot
    • Beef Gravy
    • Store
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Soup » Roasted Cauliflower and Garlic Soup

    Published: Jan 9, 2017 · Modified: Feb 21, 2021 by Lisa Johnson

    Roasted Cauliflower and Garlic Soup

    17062 shares
    • Share207
    • Tweet

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

    Jump to Recipe Print Recipe
    A bowl of creamy cauliflower soup drizzled with olive oil and topped with roasted cauliflower and title graphic across the top.

    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!

    A close-up look at a bowl of creamy cauliflower soup drizzled with olive oil and topped with roasted cauliflower.

    This may sound crazy, but I ate this soup all weekend for breakfast...it's that delicious!!

    Looking down on a bowl of creamy cauliflower soup drizzled with olive oil and topped with roasted cauliflower.

    How to make Roasted Cauliflower and Garlic Soup:

    Preheat oven to 425 degrees. Place the cauliflower chunks and onion slices on a baking sheet.

    Raw chunks of cauliflower 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.

    A head of garlic on foil drizzled with olive oil and sprinkled with salt and pepper.

    Place in the oven and bake until the cauliflower is golden brown, about 30 to 40 minutes.

    Roasted cauliflower pieces on a baking sheet.

    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.

    Roasted cauliflower, herbs and stock in a large Dutch oven.

    Gently ladle soup into a blender, add the roasted garlic and puree until smooth*.

    Roasted Cauliflower and Garlic Soup in a blender.

    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**

    A close-up image of the vent flap on the blender lid.

    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.

    A bowl of creamy cauliflower soup drizzled with olive oil and topped with 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:

    • Baking Sheet
    • Dutch Oven
    • Blender
    • Vegetable Stock

    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 | cookingwithcurls.com

    Roasted Cauliflower and Garlic Soup

    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!
    4.5 from 4 votes
    Print Rate
    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 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
    Prevent your screen from going dark

    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
    « Instant Pot Faux-tisserie Chicken
    Whole 30 Ranch Dressing »

    Reader Interactions

    Comments

    1. Seana Turner says

      January 10, 2017 at 6:12 am

      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!"

      Reply
    2. Makala says

      February 14, 2017 at 12:51 am

      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 🙂

      Reply
      • Lisa Johnson says

        February 18, 2017 at 10:24 pm

        LOL, I love it! I'm with you, there is never too much garlic in a dish. 🙂

        Reply
    3. Nana Martinez says

      August 30, 2017 at 3:12 pm

      Maybe this is the most stupid question. But. Do you blend the garlic with the skin on?

      Reply
      • Lisa Johnson says

        September 02, 2017 at 6:11 pm

        You remove the skin first, Nana. 🙂

        Reply
    4. Corina says

      May 10, 2019 at 9:21 am

      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?

      Reply
      • Lisa Johnson says

        May 13, 2019 at 4:40 pm

        Place the garlic back in the oven for an additional 10 minutes while the soup is cooking.

        Reply

    Trackbacks

    1. Sweet Potato Kale Soup | The Rustic Foodie says:
      September 8, 2020 at 1:02 am

      […] Roasted Cauliflower and Garlic Soup […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of Lisa Johnson

    Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

    More about me →

    Popular

    • Watermelon Mojito Recipe
    • Instant Pot Veracruz Pork Chops
    • Watermelon Pina Colada
    • Fish Taco Salad
    Shop Lisa's Favorite Products on amazon.com with 5 product images.

    As seen in...

    List of magazine where my recipes have been featured.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Disclaimer & Disclosure
    • Accessibility Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates & receive a FREE Instant Pot e-Book filled with the Top 10 reader's favorite recipes!

    Topics

    • Instant Pot
    • Tropical Pina Colada
    • Beef Gravy
    • Recipe Index

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2022 Cooking with Curls® | All Rights Reserved