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Creamy Roasted Cauliflower Soup with Roasted Garlic

A close-up of a creamy bowl of roasted cauliflower soup, swirled with oil and sprinkled with pepper and paprika.
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This recipe delivers a deeply flavorful, velvety roasted cauliflower soup. Roasting the cauliflower and garlic first creates a nutty, caramelized base for this comforting, easy dinner idea.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 whole head garlic, top sliced off
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 medium yellow onion, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or substitute with full-fat coconut milk for vegan option)
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground nutmeg
  • Optional: 1/4 cup grated Parmesan cheese (omit for vegan)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Toss the cauliflower florets with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a large baking sheet. Place the garlic head, drizzled with the remaining 1 tablespoon of olive oil, on the same sheet.
  3. Roast for 25 to 30 minutes, or until the cauliflower is tender and has browned edges, and the garlic is soft. Let cool slightly.
  4. While the vegetables roast, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  5. Squeeze the roasted garlic pulp from its skin into the pot. Stir to combine with the onion.
  6. Add the roasted cauliflower florets, vegetable broth, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot. Bring the mixture to a simmer and cook for 10 minutes to let the flavors meld.
  7. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  8. Stir in the heavy cream (or coconut milk), lemon juice, and nutmeg. If using, stir in the Parmesan cheese until melted.
  9. Heat the soup gently over low heat until warmed through. Do not boil after adding the cream.
  10. Taste and adjust seasoning as needed before serving this comfort food soup.

Notes

  • For a vegan roasted cauliflower soup, substitute the heavy cream with full-fat canned coconut milk and omit the Parmesan cheese.
  • If you want a cheesy cauliflower soup variation, stir in 1/2 cup of sharp cheddar cheese along with the Parmesan at the end.
  • To achieve that nutty cauliflower flavor, do not skip the roasting step; the caramelization is key.
  • If you prefer a thinner consistency, add more vegetable broth until you reach your desired texture for this blended smooth soup.

Nutrition

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