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Roasted Garlic and Cauliflower Soup

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For Roasting
  • 1 large head of cauliflower, cut into florets
  • 1 whole garlic bulb
  • 2–3 tbsp olive oil
  • Salt u0026 black pepper
  • For the Soup
  • 1 medium yellow onion, chopped
  • 4 cups vegetable broth (or chicken broth)
  • 1 tsp dried thyme or 1 tbsp fresh
  • ½–1 cup cream or coconut milk (optional for richness)
  • Extra roasted cauliflower florets (for garnish)
  • Fresh herbs like parsley or chives (optional)
  • Optional topping: Crunchy croutons, toasted almonds, or parmesan

Instructions
 

  • Preheat Oven : Heat to 400°F (200°C).
  • Prep the Garlic : Slice the top off the garlic bulb to expose cloves, drizzle with olive oil, wrap in foil.
  • Roast : Place cauliflower and wrapped garlic on a baking sheet.
  • Drizzle cauliflower with olive oil, season with salt and pepper.
  • Roast 25–30 minutes until tender and golden.
  • Cook Onion : Meanwhile, heat a little olive oil in a pot. Sauté onion until soft.
  • Add Roasted Veggies : Squeeze roasted garlic cloves into the pot. Add roasted cauliflower (reserve a few florets for garnish).
  • Add Broth u0026 Herbs : Pour in vegetable broth and thyme. Simmer 10 minutes to blend flavors.
  • Blend to Creaminess : Use an immersion blender or transfer to a blender, blend until smooth and velvety.
  • Finish : Stir in cream or coconut milk if using. Taste and season with salt and pepper as needed.