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Velvety Roasted Garlic Cauliflower Soup

A close-up of creamy roasted cauliflower soup in a white bowl, seasoned heavily with black pepper.
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Make this creamy roasted cauliflower soup for a deeply flavorful and comforting meal. Roasting the cauliflower and garlic creates a rich, nutty base for this silky, easy winter soup.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 whole head garlic, top sliced off
  • 3 tablespoons olive oil, divided
  • 1 large yellow onion, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Place the whole head of garlic, drizzled with the remaining 1 tablespoon of olive oil, on the same sheet or a separate small dish.
  2. Roast for 25 to 30 minutes, or until the cauliflower is tender and has browned edges, and the garlic is soft.
  3. While the vegetables roast, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 to 7 minutes.
  4. Squeeze the roasted garlic pulp from the head into the pot with the onions. Stir to combine.
  5. Add the roasted cauliflower florets and vegetable broth to the pot. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
  6. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented to allow steam to escape.
  7. Return the pureed soup to the pot over low heat. Stir in the heavy cream (or coconut milk) and the pinch of red pepper flakes, if using. Heat through gently; do not boil.
  8. Taste and adjust salt and pepper as needed. Serve your silky soup hot.

Notes

  • For an extra layer of flavor, roast the cauliflower until deeply caramelized. This deep roasting is key to the best roasted vegetable soup flavor.
  • If you want a low-calorie option, substitute the heavy cream with an equal amount of unsweetened almond milk or use the full-fat coconut milk for a rich, dairy-free texture.
  • You can make this soup ahead of time. Cool completely, store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat slowly on the stovetop.
  • Garnish with reserved roasted cauliflower florets or a sprinkle of sharp white cheddar cheese for added comfort.

Nutrition

Find it online: https://hearthbite.com/roasted-cauliflower-soup/