Print

Silky Roasted Cauliflower Soup with Garlic

Overhead view of a bowl filled with smooth, creamy roasted cauliflower soup, showing swirl marks from serving.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting roasted cauliflower soup for a deeply flavorful and velvety smooth dinner. Roasting the cauliflower and garlic creates a nutty sweetness that makes this easy recipe a perfect cozy meal.

Ingredients

Scale
  • 2 large heads cauliflower, cut into florets
  • 1 large yellow onion, roughly chopped
  • 6 cloves garlic, left unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth (or homemade vegetable broth soup)
  • 1/2 cup heavy cream (or oat cream for dairy-free)
  • 1 tablespoon butter (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the cauliflower florets, chopped onion, and unpeeled garlic cloves on a large baking sheet.
  3. Drizzle the vegetables with olive oil, then sprinkle with salt and pepper. Toss everything to coat evenly.
  4. Roast for 25 to 30 minutes, stirring halfway through, until the cauliflower edges are deeply caramelized and the garlic is soft.
  5. Remove the baking sheet from the oven. Squeeze the roasted garlic pulp out of its skins into a large pot or Dutch oven. Add the roasted cauliflower and onion to the pot.
  6. Pour the vegetable broth over the roasted vegetables. Bring the mixture to a simmer over medium heat.
  7. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until silky smooth, then return it to the pot.
  8. Stir in the heavy cream and the optional butter until the butter melts and the soup is fully incorporated. Heat gently until warmed through; do not boil after adding the cream.
  9. Taste and adjust salt and pepper as needed before serving your creamy roasted cauliflower soup.

Notes

  • For an extra layer of flavor, use sharp white cheddar cheese, stirring in 1/2 cup at the end until melted.
  • If you prefer a slight kick, add 1/4 teaspoon of red pepper flakes with the salt and pepper before roasting.
  • Roasting the vegetables is essential for achieving the deep, nutty flavor in this velvety white cheddar recipe variation.
  • This soup freezes well; cool completely before storing in airtight containers.

Nutrition

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