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A close-up view of a rustic white bowl filled with savory cauliflower soup, garnished with fresh dill and browned cauliflower florets.
Daniel

Creamy Roasted Garlic Cauliflower Soup

A velvety, rich cauliflower soup made with roasted garlic and cauliflower for a deep, nutty flavor. It's a comforting and healthy meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Contemporary
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For Roasting
  • 1 large head cauliflower cut into 1-inch florets
  • 1 whole head garlic
  • 3 tbsp olive oil divided
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper freshly ground
For the Soup
  • 1 large yellow onion chopped
  • 2 stalks celery chopped
  • 4 cups vegetable broth low sodium
  • 1 cup heavy cream or full-fat coconut milk for a vegan option
  • 1 tsp fresh thyme leaves
  • 1/2 tsp nutmeg freshly grated
For Garnish (Optional)
  • Fresh chives chopped
  • Croutons store-bought or homemade
  • Extra virgin olive oil for drizzling

Equipment

  • Large pot or Dutch oven
  • Immersion blender or standard blender
  • Baking Sheet

Method
 

Roast the Vegetables
  1. Preheat your oven to 400°F (200°C).
  2. On a large rimmed baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, kosher salt, and black pepper until evenly coated. Spread into a single layer.
  3. Cut the top quarter-inch off the head of garlic to expose the cloves. Drizzle the remaining 1 tablespoon of olive oil over the exposed cloves, then wrap the entire head in aluminum foil.
  4. Place the foil-wrapped garlic on the baking sheet with the cauliflower. Roast for 25-30 minutes, or until the cauliflower is tender and lightly caramelized on the edges.
Make the Soup
  1. While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil (from the divided amount, or add fresh) in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Sauté for 5-7 minutes, until softened and translucent.
  2. Once the garlic is roasted and cool enough to handle, squeeze the softened, creamy cloves out of their skins directly into the pot with the onions and celery. Mash the garlic with a spoon and cook for 1 minute until fragrant.
  3. Add the roasted cauliflower to the pot, along with the vegetable broth, fresh thyme, and grated nutmeg. Stir everything together.
  4. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow all the flavors to meld together.
  5. Remove the pot from the heat. Use an immersion blender to carefully puree the soup until it's completely smooth and velvety. Alternatively, you can transfer the soup in batches to a standard blender (be sure to vent the lid to allow steam to escape) and blend until smooth before returning it to the pot.
  6. Return the pot to low heat. Slowly stir in the heavy cream (or coconut milk) until combined. Heat gently for a few minutes until warmed through, but do not allow the soup to boil after adding the cream.
  7. Taste and adjust seasoning with additional salt and pepper as needed.
Serve
  1. Ladle the hot soup into bowls. Garnish with chopped fresh chives, croutons, and a final drizzle of good quality extra virgin olive oil, if desired.

Notes

Vegan/Dairy-Free Option: To make this soup vegan, simply substitute the heavy cream with 1 cup of full-fat canned coconut milk or a homemade cashew cream. Ensure your vegetable broth is also certified vegan.
Storage Instructions: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; you may need to add a splash of broth or water when reheating on the stove or in the microwave.
Pro Tip for Extra Creaminess: For an even thicker, creamier soup without extra dairy, add one medium russet potato (peeled and diced) to the pot along with the onions and celery. The starch from the potato will help create a lusciously smooth texture when blended.