Name: Roasted Cauliflower and Garlic Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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

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Last Updated on February 21, 2021 by Lisa Johnson

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:

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Enjoy!!