Print

Roasted Garlic and Cauliflower Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy roasted garlic and cauliflower soup with deep, nutty flavors and a smooth, comforting texture.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Roasting & Stovetop
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • 1 large head cauliflower (about 1.2 kg), cut into florets
  • 1 whole garlic head
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cups vegetable broth
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin (optional)
  • 1/4 teaspoon paprika (optional)
  • 1 tablespoon butter
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and place on the baking sheet with cauliflower florets.
  3. Toss cauliflower with olive oil, salt, and pepper, and spread evenly.
  4. Roast for 30–35 minutes until cauliflower is golden and garlic is soft.
  5. In a pot, melt butter over medium heat and sauté onion for 5–7 minutes until softened.
  6. Squeeze roasted garlic cloves into the pot and add roasted cauliflower.
  7. Pour in vegetable broth and simmer for 10 minutes.
  8. Blend the soup until smooth using an immersion blender or regular blender.
  9. Stir in milk and adjust seasoning with salt, pepper, cumin, or paprika.
  10. Warm gently and serve garnished with parsley.

Notes

  • Use coconut milk for a dairy-free option.
  • Add cheese for a richer flavor.
  • Top with croutons or roasted chickpeas for texture.
  • Add a potato for extra thickness.
  • Roasting enhances flavor—do not skip this step if possible.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-garlic-and-cauliflower-soup/