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Creamy Roasted Garlic Cauliflower Soup: Easy & Perfect

creamy roasted garlic cauliflower soup - featured image
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A luxurious, velvety soup made by roasting cauliflower and two heads of garlic to concentrate their flavors, then blending them with broth and cream for a rich, comforting meal.

Ingredients

Scale
  • 1 large head of cauliflower, cut into florets
  • 2 heads of garlic, tops cut off
  • 1 large yellow onion, chopped roughly
  • 3 tablespoons unsalted butter (or olive oil)
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream (or coconut cream for vegan)
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or melted butter (for roasting)
  • Aluminum foil

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. Place cauliflower florets in a large bowl. Drizzle with 2 tablespoons olive oil or melted butter, and sprinkle with half the salt and pepper. Toss to coat. Spread in a single layer on the baking sheet.
  3. Place garlic heads on the baking sheet alongside the cauliflower. Drizzle with a little olive oil and season with a pinch of salt. Wrap each head loosely in aluminum foil.
  4. Roast for 35-45 minutes until cauliflower is tender and slightly browned, and garlic is soft and golden inside.
  5. While veggies roast, heat the remaining tablespoon of butter in a large pot or Dutch oven over medium heat. Add chopped onion and a pinch of salt. Cook for 5-7 minutes until translucent.
  6. Remove cauliflower and garlic from the oven. Squeeze roasted garlic cloves out of their skins into the pot with the onions.
  7. Add roasted cauliflower florets, dried thyme, and broth to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes.
  8. Remove pot from heat and let cool slightly. Use an immersion blender to puree the soup until completely smooth. Alternatively, blend in batches in a standard blender.
  9. Stir in heavy cream. Taste and adjust seasoning with more salt and pepper. If too thick, add a splash of water or broth. Serve hot.

Notes

Do not burn the garlic as it turns bitter. Roasting is essential for flavor depth. The soup tastes better the next day. If freezing, omit the cream before freezing and add fresh cream upon reheating. For a thinner soup, add more broth; for thicker, simmer uncovered.

Nutrition

Keywords: cauliflower soup, roasted garlic, creamy soup, comfort food, healthy dinner, low carb, keto friendly, vegan option, gluten free

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