• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Instant Pot Recipes
  • Tropical Pina Colada
  • Beef Gravy

Cooking With Curls logo

Home » Soup » Roasted Cauliflower and Garlic Soup

January 9, 2017 8 Comments

Roasted Cauliflower and Garlic Soup

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

17062shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Roasted Cauliflower and Garlic Soup | cookingwithcurls.com

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…..

Roasted Cauliflower and Garlic Soup | cookingwithcurls.com

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. 🙂

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

How to make Roasted Cauliflower and Garlic Soup:

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

Roasted Cauliflower and Garlic Soup pan cookingwithcurls.com

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…..

Roasted Cauliflower and Garlic Soup oil cookingwithcurls.com

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

Roasted Cauliflower and Garlic Soup brown cookingwithcurls.com

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 and Garlic Soup broth cookingwithcurls.com

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

Roasted Cauliflower and Garlic Soup blender cookingwithcurls.com

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**

Roasted Cauliflower and Garlic Soup vent cookingwithcurls.com

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…..

This creamy, Roasted Cauliflower and Garlic Soup is sure to become a new favorite | cookingwithcurls.com

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 | cookingwithcurls.com

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!
4.34 from 3 votes
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
Previous Post: « Instant Pot Faux-tisserie Chicken
Next Post: 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

Visit our sister site

Looking for something?

Footer

Categories

Connect with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Privacy Policy
Disclaimer & Disclosure
Website Accessibility Policy

Copyright © 2012-2021 Cooking with Curls® | All Rights Reserved