Roasted Cauliflower and Garlic Soup
This creamy roasted cauliflower and garlic soup recipe is the perfect mix of rich flavor and velvety texture. It's simple to make and vegan too!
Servings: 4 Servings
Calories: 168kcal
Ingredients
- 1 large cauliflower cut into chunks - about 8 cups
- 1 medium yellow onion sliced
- 1 bulb garlic with the top sliced off
- 3 tablespoons olive oil, divided plus more for garnish
- sea salt and black pepper to taste
- 3 cups vegetable stock or chicken stock
- .25 teaspoon cayenne pepper
- 1 tablespoon dried thyme
Instructions
- Remove the leaves and cut the cauliflower into evenly-sized florets. This ensures they roast evenly.
- Slice the top of the garlic bulb to expose the cloves. Keep the skin on; it protects the garlic while it roasts. Drizzle with olive oil and wrap it in aluminum foil.
- Preheat oven to 400°F (200°C)—this is the sweet spot for roasting.
- Place the cauliflower florets and sliced onion in a single layer on a baking sheet and toss with 2 tablespoons of olive oil, kosher salt, and pepper.
- Cook for 25-35 minutes. Stir halfway to ensure even browning. The garlic can roast right alongside, wrapped in its foil. The cauliflower should be golden brown and fork-tender. The garlic cloves will be soft and fragrant.
- Remove from oven and place the roasted cauliflower and onion slices in a Dutch oven or large pot. Return the garlic to the oven if not done cooking. **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 10-15 minutes.
- If using a countertop blender work in batches, don’t overfill it. Blend in small portions to avoid splatters. For convenience, you can blend directly in the pot with an immersion blender. It’s fast and cleanup is easier.
- Gently ladle soup into a blender, add the roasted garlic and puree until silky smooth.
- If it’s too thick, add broth slowly until you reach your desired consistency. Taste the soup and add kosher salt and pepper as needed.
- Top with freshly chopped herbs like parsley, crispy cauliflower pieces, and a drizzle of olive oil for a gourmet touch.
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.
- The darker you roast your cauliflower, the darker your soup will be. The brand of broth will also affect the overall color.
- Store the soup in the fridge for up to 3-4 days.
- See original post for all storage and reheating information.
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
