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Creamy Roasted Cauliflower Soup with Roasted Garlic

A close-up of creamy roasted cauliflower soup topped with bright yellow lemon zest in a white bowl.
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Make a simple, creamy roasted cauliflower soup featuring the deep flavor of roasted garlic. This recipe yields a velvety texture perfect for a cozy dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 4 cloves garlic, top sliced off
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for vegan)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Zest of 1/2 lemon (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss cauliflower florets and the whole garlic head with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
  2. Roast for 25 to 30 minutes, until the cauliflower is tender and lightly browned. Squeeze the roasted garlic pulp from its skin once cool enough to handle.
  3. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the roasted cauliflower and the roasted garlic pulp to the pot. Pour in the vegetable broth. Bring the mixture to a simmer and cook for 5 minutes.
  5. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety.
  6. Return the soup to the pot if necessary. Stir in the heavy cream. Heat through gently; do not boil. Taste and adjust salt and pepper.
  7. Serve hot, garnished with fresh lemon zest.

Notes

  • For a thicker soup, roast the cauliflower for an extra 10 minutes.
  • If you prefer a vegan option, substitute the heavy cream with full-fat coconut milk.
  • Add 1/2 teaspoon of ground cumin during step 3 for an earthy flavor.

Nutrition

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