Roasted Cauliflower and Garlic Soup

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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:

• Baking Sheet
• Dutch Oven
• Blender
• Vegetable Stock

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can continue creating more delicious recipes!

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

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Enjoy!!

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

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

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