Roasted Garlic Cauliflower Soup: Creamy & Comforting
A rich, velvety roasted garlic cauliflower soup that's healthy, comforting, and packed with flavor. Perfect as a cozy meal on chilly days!
Equipment
- Baking Sheet
- Large Pot
- Blender or Immersion Blender
- Knife
- Cutting Board
Ingredients
For the Soup
- 1 large head cauliflower cut into florets
- 4 cloves garlic peeled
- 1 large onion chopped
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp olive oil
- salt and pepper to taste
For Garnish (Optional)
- fresh parsley chopped
- croutons optional
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower florets and garlic cloves with olive oil, salt, and pepper on a baking sheet.
- Roast cauliflower and garlic for 25-30 minutes until golden and caramelized.
- In a large pot, heat additional olive oil and sauté onions until translucent, about 5 minutes.
- Add roasted cauliflower, garlic, and vegetable broth to the pot. Bring to a simmer, cooking for 15 minutes to blend flavors.
- Remove from heat. Using a blender or immersion blender, puree soup until smooth and creamy.
- Return soup to pot, stir in heavy cream (or coconut milk), and gently warm through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and croutons if desired.
Video
Notes
Roasting the cauliflower enhances its natural sweetness and depth of flavor. For a vegan-friendly version, substitute coconut milk or cashew cream for dairy.
