Go Back
To make creamy roasted garlic cauliflower soup, you need: - 1 large head of cauliflower, chopped into florets - 1 whole bulb of garlic - 1 medium onion, chopped - 3 tablespoons olive oil - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon thyme (fresh or dried) - Salt and pepper to taste These ingredients create a rich and creamy base for the soup. The cauliflower gives it body, while the garlic adds a deep, sweet flavor. For extra flavor and color, you can add: - Fresh parsley, chopped (for garnish) - A sprinkle of paprika (for garnish) Garnishes make your soup look beautiful and add a tasty twist. Fresh herbs brighten the dish, while paprika gives it a little kick. You can switch some ingredients based on your needs: - Use leeks instead of onion for a milder taste. - Swap heavy cream with coconut cream for a vegan option. - If you don’t have thyme, use rosemary or sage. These easy swaps allow you to customize the soup to your taste. You can even try adding roasted carrots or potatoes for a different twist. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). Slice the top off the garlic bulb. This exposes the cloves and helps them cook well. Drizzle one tablespoon of olive oil on top. Wrap the bulb in aluminum foil. Place it in the oven for 30 to 35 minutes. When it’s done, the garlic will be soft and golden. While the garlic roasts, prepare the cauliflower. Chop one large head into florets. In a big bowl, toss the florets with one tablespoon of olive oil. Add salt and pepper to taste. Spread the florets on a baking sheet. Roast them in the oven for 25 to 30 minutes until they turn golden brown and tender. Next, grab a large pot. Heat one tablespoon of olive oil over medium heat. Add the chopped onion. Sauté for five to seven minutes. The onion should become translucent and fragrant. Once the garlic is roasted, squeeze the soft cloves into the pot with the onions. Add the roasted cauliflower and one teaspoon of thyme. Pour in four cups of vegetable broth. Bring everything to a simmer and let it cook for five more minutes. This allows all the flavors to come together. Now, it’s time to blend the soup. Use an immersion blender to puree the mixture until it is smooth and creamy. If you don’t have one, transfer it to a regular blender. Cover the lid with a kitchen towel and blend carefully to avoid splatters. Return the pureed soup to the pot. Stir in one cup of heavy cream or coconut cream. Heat through for about two minutes. Taste and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls. For a nice touch, garnish with fresh parsley. If you like, sprinkle a bit of paprika on top for color and flavor. Enjoy your creamy roasted garlic cauliflower soup warm. To make the soup creamy, use heavy cream or coconut cream. Both options add richness. Blend the soup well until it is smooth. An immersion blender works great for this. If you use a regular blender, do it in batches. Always cover the lid with a towel to avoid spills. Thyme adds a nice touch to this dish. You can use fresh or dried thyme. If you want more flavor, try adding a pinch of nutmeg. It pairs well with garlic and cauliflower. A sprinkle of paprika on top adds color and a mild spice. Fresh parsley gives a bright finish and freshness. Always taste as you go, adjusting salt and pepper for balance. Let the soup cool before storing it. Use airtight containers to keep it fresh. It can stay in the fridge for about 3-4 days. For longer storage, freeze the soup in portions. Just remember to leave some space in the container for expansion. Reheat gently on the stove, adding a splash of broth if needed. Pro Tips Roast Garlic Thoroughly: Make sure to roast the garlic until it’s very soft and caramelized, as this will enhance the sweetness and depth of flavor in your soup. Choose the Right Cream: If you prefer a dairy-free option, coconut cream adds a rich texture and subtle sweetness that pairs beautifully with the roasted garlic. Season Gradually: Taste and adjust seasoning as you go, especially after blending. The flavors will develop, and you may need more salt or pepper than you initially think. Garnish Wisely: Fresh parsley adds a pop of color and freshness. For an extra touch, consider adding roasted cauliflower florets on top for a delightful crunch. {{image_2}} You can make this soup dairy-free by using coconut cream. Coconut cream gives a rich flavor. Simply swap the heavy cream for one cup of coconut cream. This keeps the soup creamy and delicious. Feel free to add more veggies to your soup. Carrots, potatoes, or even spinach work well. Chop them small and roast them along with the cauliflower. This adds more nutrients and flavor to your dish. Want to change the taste? Try adding spices like cumin or curry powder. These spices bring a warm and exotic twist. You can also add a squeeze of lemon juice for a fresh taste. This gives a bright contrast to the creamy soup. Each serving of creamy roasted garlic cauliflower soup packs about 300 calories. You get 25 grams of fat, mostly from the cream and olive oil. The soup also has about 10 grams of carbs and 4 grams of protein. This makes it a great low-carb option. - Cauliflower: This veggie is rich in vitamins C and K. It’s also high in fiber, which aids digestion. - Garlic: Garlic boosts your immune system. It has compounds that fight off sickness and support heart health. - Olive Oil: This healthy fat contains antioxidants. It can help reduce inflammation and improve cholesterol levels. - Heavy Cream: While it adds richness, you can use coconut cream for a dairy-free choice. Coconut cream offers healthy fats and adds a nice flavor. I recommend serving this soup warm. Top it with fresh chopped parsley for color. A sprinkle of paprika adds a lovely touch. Pair it with crusty bread for a complete meal. Enjoy it as a starter or with a salad for lunch. You can make this soup a day before. Just follow the steps to cook it. After cooking, let it cool. Store it in the fridge in a sealed container. When you are ready to eat, heat it on the stove. Stir well and add a bit more cream if needed. Yes, you can freeze this soup! Let it cool completely first. Transfer it to an airtight container or freezer bags. Make sure to leave some space for the soup to expand. It can last for up to three months in the freezer. To eat, thaw it in the fridge overnight and reheat on the stove. This soup pairs well with many dishes. Try serving it with crusty bread or a fresh salad. You could also enjoy it with grilled cheese sandwiches for a cozy meal. For a light touch, add a drizzle of olive oil or a sprinkle of nuts. If your soup is too thick, add more vegetable broth or cream. Stir well and heat it through. If it’s too thin, simmer it a little longer to thicken. You can also blend in some extra roasted cauliflower to boost the texture. This blog post covered how to make creamy roasted garlic cauliflower soup. We explored key ingredients and the easy steps for preparing the soup. You learned tips for getting the right texture and taste, along with variations to try. Lastly, we shared important nutritional info and answered common questions. Making this soup can be fun and rewarding. Enjoy experimenting with flavors and textures to suit your taste!

Creamy Roasted Garlic Cauliflower Soup

A rich and creamy soup made with roasted garlic and cauliflower, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 large head cauliflower, chopped into florets
  • 1 whole bulb garlic
  • 1 medium onion, chopped
  • 3 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 1 teaspoon thyme (fresh or dried)
  • to taste salt and pepper
  • to taste fresh parsley, chopped (for garnish)
  • optional a sprinkle of paprika for garnish

Instructions
 

  • Preheat the oven to 400°F (200°C). Slice the top off the bulb of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it in aluminum foil. Place it in the oven and roast for about 30-35 minutes until soft and golden.
  • While the garlic is roasting, toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper in a large bowl. Spread them out on a baking sheet and roast in the oven for about 25-30 minutes or until golden brown and tender.
  • In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until translucent and fragrant.
  • Once the garlic is roasted, squeeze the soft cloves out of the bulb into the pot with the onions. Add the roasted cauliflower and thyme. Pour in the vegetable broth and bring to a simmer. Cook for another 5 minutes to let the flavors meld.
  • Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer it in batches to a blender. Since the soup will be hot, cover the lid with a kitchen towel and blend carefully.
  • Return the blended soup to the pot and stir in the heavy cream (or coconut cream). Heat through for a couple of minutes, adjusting seasoning with more salt and pepper if needed.
  • Ladle the soup into bowls, garnish with fresh parsley and a sprinkle of paprika if desired.

Notes

For a dairy-free option, substitute heavy cream with coconut cream.
Keyword cauliflower, creamy, garlic, soup, vegetarian