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+ servings
bowl of cream of cauliflower soup
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5 from 3 votes

Roasted Garlic Cauliflower Soup

You'll love this roasted cauliflower soup! It's creamy and smooth, with the perfect consistency. Roasting the cauliflower and garlic boosts flavor, making it extra delicious.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 248kcal
Author: Tania

Equipment

Ingredients

  • 1 medium head garlic whole and unpeeled
  • 1 large head cauliflower, cut into florets
  • Olive oil
  • Kosher salt and ground black pepper
  • 1 cup peeled and diced russet potato about ½ a potato
  • 2 tablespoons unsalted butter
  • ½ medium yellow onion, diced
  • 1 teaspoon fresh thyme leaves
  • 5 to 6 cups vegetable broth plus more as needed
  • ½ cup heavy cream or half-and-half plus more to taste
  • Freshly shredded white cheddar cheese for garnish, optional
  • Your favorite bread for serving, optional

Instructions

  • Preheat oven to 425 degrees F.
  • Roast the garlic: Cut off the top of the garlic head, exposing the cloves. Place on a sheet of aluminum foil. Drizzle the top with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Fold up the foil and close tightly, creating a pouch. Roast on a sheet pan for 40 minutes until softened and golden brown.
  • At the same time, roast the cauliflower: On a large sheet pan, toss the cauliflower florets with ¼ cup olive oil, 1 teaspoon Kosher salt, and a few grinds of black pepper. Roast for about 35 minutes until softened and golden brown.
  • While these are roasting, boil the diced potatoes until soft and tender, about 20 minutes. Drain and set aside.
  • In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter. Sauté the diced onions until softened, about 6 minutes. Then, add thyme for another 1-2 minutes until fragrant.
  • To the same pot, add the roasted cauliflower, cooked potatoes, and roasted garlic cloves (squeeze out the cloves and discard the skin). Stir in the vegetable broth, scraping to deglaze the brown bits. Tip: Use a wooden spoon to avoid scratching the pan.
  • Blend using an immersion blender, or transfer to a stand blender. Blend until smooth. Return soup into the pot (if you used a stand blender) and bring to a simmer. Simmer for 5 minutes, stirring. Season with salt and pepper to taste.
  • Add the cream and stir until warm. Adjust consistency to taste.
  • To serve, garnish with shredded cheese on top, and a few drizzles of olive oil and cream. I like to serve with a few toasted slices of baguette too. Enjoy!

Notes

  • Stand vs. immersion blender: For this recipe, a stand blender will give you smoother results, but an immersion blender will work very well too.
  • Prep ahead: The cauliflower and garlic can be roasted 2-3 days ahead and refriegrated until ready to make the soup.
  • Make ahead: Prepare the soup as directed and let cool. Refrigerate in containers and reheat, adding extra broth of dairy as needed (it will thicken overnight).
  • Freezing: Omit the dairy (dairy doesn’t freeze well) and freeze for up to 3 months. Thaw in the fridge overnight or reheat from frozen. Add the cream or milk when reheating.
 
Substitutions and variations:
  • Heavy cream: Half-and-half, milk, coconut milk.
  • Vegetable broth: Chicken broth.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1bowl | Calories: 248kcal | Carbohydrates: 17g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 22mg | Sodium: 833mg | Potassium: 576mg | Fiber: 3g | Sugar: 6g | Vitamin A: 725IU | Vitamin C: 72mg | Calcium: 59mg | Iron: 1mg