Roasted Garlic Cauliflower Soup
A creamy, roasted cauliflower soup with golden garlic and potatoes, blended into a smooth, comforting bowl. Perfectly seasoned, easy to make, and rich in fiber and plant-based nutrients, this soup is satisfying, nutritious, and ideal for weeknight dinners or meal prep.
Equipment
- 1 Stand blender
- 1 Immersion blender (optional if not using a stand blender)
- 1 Sheet pan
- 1 large pot or Dutch oven
- Aluminum foil
- Wooden spoon
Ingredients
- 1 medium garlic head whole and unpeeled
- 1 large cauliflower head cut into florets
- ¼ cup + 1 tablespoon olive oil
- 1 teaspoon kosher salt plus ½ teaspoon for garlic
- ¼ teaspoon ground black pepper plus extra for seasoning
- 1 cup russet potato peeled and diced (about ½ potato)
- 2 tablespoons unsalted butter
- ½ medium yellow onion diced
- 1 teaspoon fresh thyme leaves
- 5 to 6 cups vegetable broth more as needed
- ½ cup heavy cream or half-and-half more to taste
- Freshly shredded white cheddar cheese for garnish (optional)
- Your favorite bread for serving (optional)
Instructions
- Preheat the oven: Start by setting your oven to 425°F (220°C) to ensure even roasting of both the garlic and cauliflower. A hot oven is essential for caramelizing the vegetables, bringing out deep, nutty flavors that create a rich base for the soup. Position the racks in the middle of the oven for optimal air circulation.
- Prepare the garlic: Take a medium head of garlic and slice off the top to expose the cloves. Drizzle 1 tablespoon of olive oil over the exposed cloves, sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Wrap the garlic tightly in a piece of aluminum foil to create a secure pouch, which will trap steam and soften the cloves during roasting.
- Roast the garlic: Place the foil-wrapped garlic on a sheet pan and roast for 40 minutes until the cloves are tender, golden, and fragrant. Once done, remove the garlic from the oven and let it cool slightly so the cloves can be easily squeezed out when ready to use.
- Prepare the cauliflower: While the garlic roasts, cut 1 large head of cauliflower into bite-sized florets. Place them on a large sheet pan, drizzle with ¼ cup olive oil, and sprinkle with 1 teaspoon kosher salt and a few grinds of black pepper. Toss the florets to ensure they are evenly coated in oil and seasoning.
- Roast the cauliflower: Spread the cauliflower evenly on the pan and roast in the oven for 35 minutes, or until golden brown and tender. Roasting caramelizes the edges, giving the soup a naturally sweet and rich flavor.
- Cook the potatoes: Peel and dice about ½ a medium russet potato into small cubes. Boil them in water for 20 minutes until soft and tender. Drain and set aside.The potatoes will help thicken the soup and create a creamy texture when blended.
- Sauté the onions: In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion and sauté for about 6 minutes until soft and translucent. Stir occasionally to avoid browning. Sautéing brings out the natural sweetness and depth of flavor in the onions.
- Add thyme: Sprinkle in 1 teaspoon of fresh thyme leaves to the onions. Stir for 1–2 minutes until the herb releases its fragrant aroma, adding a subtle earthy note that enhances the overall soup flavor.
- Combine roasted vegetables: Remove the roasted garlic from its foil and gently squeeze out the cloves, discarding the skins. Add the roasted cauliflower, roasted garlic cloves, and cooked potatoes to the pot with the onions. Stir gently to combine all ingredients.
- Add broth and simmer: Pour 5 to 6 cups of vegetable broth into the pot. Use a wooden spoon to scrape any browned bits from the bottom of the pan, incorporating them into the soup. Bring the mixture to a gentle simmer for about 5 minutes to allow flavors to meld.
- Blend the soup: Use an immersion blender directly in the pot to puree until smooth. If using a stand blender, carefully transfer the soup in batches, blend until creamy, and return it to the pot. A fully blended soup creates a velvety, luxurious texture.
- Add cream and adjust: Stir in ½ cup heavy cream or half-and-half. Adjust the consistency by adding more broth if needed. Taste and season with additional salt and black pepper to your preference.
- Serve the soup: Ladle the soup into bowls and garnish with shredded white cheddar, a drizzle of cream, or olive oil if desired. Serve with toasted bread or baguette slices for a comforting and satisfying meal.
Notes
- Blender choice matters: Using a stand blender will give the smoothest, velvety texture, while an immersion blender works well for a slightly rustic finish.
- Prep ahead tips: Roast the cauliflower and garlic 2–3 days in advance for quick assembly later. Keep them tightly wrapped in the fridge.
- Make-ahead options: The full soup can be prepared, cooled, and stored in airtight containers in the fridge for up to 3 days. Reheat gently, adding extra broth or cream if needed.
- Freezing instructions: Omit dairy before freezing; the soup will last up to 3 months. Thaw in the fridge overnight and stir in cream or milk when reheating.
- Ingredient flexibility: Substitute half-and-half, milk, or coconut milk for heavy cream. Vegetable broth can be swapped with chicken broth for a richer flavor.
