Roasted Garlic & Cauliflower Soup
A creamy, smooth soup featuring roasted cauliflower and garlic, enhanced with potatoes and a touch of cream. High in fiber and plant-based nutrients, this soup is simple to make, comforting, and perfect for weeknight meals or meal prep. Serve with a drizzle of olive oil, shredded cheese, or toasted bread.
Equipment
- 1 Stand blender (or immersion blender)
- 1 Large sheet pan
- 1 Large pot or Dutch oven
- Aluminum foil
- Wooden spoon
Ingredients
- 1 medium garlic head unpeeled
- 1 large cauliflower head cut into florets
- ¼ cup + 1 tbsp olive oil divided
- 1 tsp kosher salt + extra to taste
- ¼ tsp ground black pepper + extra to taste
- 1 cup peeled diced russet potato (about ½ potato)
- 2 tbsp unsalted butter
- ½ medium yellow onion diced
- 1 tsp fresh thyme leaves
- 5 –6 cups vegetable broth plus more as needed
- ½ cup heavy cream or half-and-half plus more to taste
- Freshly shredded white cheddar cheese optional, for garnish
- Toasted bread of choice optional, for serving
Instructions
- Preheat Oven for Roasting: Begin by preheating your oven to 425°F (220°C). This ensures the cauliflower and garlic roast evenly, developing that deep, caramelized flavor essential to a rich, comforting soup. While the oven heats, you can prepare the vegetables to save time and streamline the cooking process.
- Prepare Garlic for Roasting: Take the whole head of garlic and slice off the top just enough to expose the individual cloves. Drizzle about 1 tablespoon of olive oil over the exposed tops, then sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Wrap the garlic tightly in a piece of aluminum foil to create a sealed pouch. This will allow the garlic to steam gently while roasting, producing soft, golden, and sweet cloves without burning.
- Prepare Cauliflower for Roasting: While the garlic is being wrapped, wash and cut the cauliflower into uniform florets. Toss the florets with ¼ cup of olive oil, 1 teaspoon kosher salt, and several grinds of black pepper to ensure even seasoning. Spread the cauliflower in a single layer on a large sheet pan. This prevents overcrowding, allowing each floret to roast and caramelize perfectly.
- Roast Garlic and Cauliflower: Place the foil-wrapped garlic on one sheet pan and the seasoned cauliflower on another (or on the same sheet pan if space allows). Roast the garlic for approximately 40 minutes until the cloves are tender and golden. Roast the cauliflower for 35 minutes, turning halfway through to encourage even browning. Both should be soft, fragrant, and lightly caramelized.
- Boil Potatoes Until Tender: While the vegetables roast, place the diced russet potatoes in a medium pot filled with water. Bring to a boil, then reduce to a gentle simmer. Cook until the potatoes are soft and easily pierced with a fork, about 20 minutes. Drain the potatoes and set them aside. These will add creaminess and body to the soup without overwhelming the cauliflower flavor.
- Sauté Onions and Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and sauté until translucent and tender, about 5–6 minutes. Be careful not to brown the onions too much—they should release sweetness without developing bitterness. Stir in 1 teaspoon of fresh thyme leaves and cook for another 1–2 minutes until the aroma is released and fragrant.
- Combine Roasted Vegetables and Broth: Once the cauliflower and garlic are roasted, carefully squeeze the soft garlic cloves out of their skins and add them to the pot along with the roasted cauliflower and cooked potatoes. Pour in 5–6 cups of vegetable broth. Use a wooden spoon to gently scrape the bottom of the pot to lift any flavorful brown bits left from the onions and vegetables—these will enhance the depth of flavor in your soup.
- Blend Soup Until Smooth: Using an immersion blender directly in the pot, blend the mixture until smooth and creamy. If using a stand blender, carefully transfer the vegetables and broth in batches, blend until silky, then return the soup to the pot. Take care when blending hot liquids—work slowly and vent the lid to prevent splattering. Aim for a perfectly smooth consistency with no lumps.
- Simmer and Adjust Seasoning: Place the pot back on the stove over low heat and bring the blended soup to a gentle simmer for about 5 minutes. Taste carefully and adjust seasoning with salt and black pepper. At this stage, you can also add extra broth if the soup is too thick, ensuring it reaches your desired consistency.
- Incorporate Cream for Richness: Stir in ½ cup of heavy cream or half-and-half until fully incorporated. Warm the soup gently, but avoid boiling once the cream is added to maintain a smooth, silky texture. Taste again and adjust cream or seasoning if needed. This final step adds richness and balances the roasted flavors of cauliflower and garlic.
- Garnish and Serve Beautifully: Ladle the soup into bowls and garnish with a small handful of freshly shredded white cheddar cheese if desired. Drizzle a little olive oil or additional cream for visual appeal and extra flavor. Serve alongside slices of toasted bread, baguette, or your favorite crusty loaf for a cozy, satisfying meal that’s as comforting as it is nutritious.
Notes
- Blending Choice Matters: Using a stand blender will produce an ultra-smooth, velvety soup, while an immersion blender offers convenience and fewer dishes. Both methods work well, so pick whichever suits your kitchen setup.
- Prep Ahead for Efficiency: You can roast the cauliflower and garlic up to 2–3 days in advance and refrigerate them. This makes assembling the soup quick on busy days.
- Adjust Consistency Easily: If the soup thickens too much after chilling, simply stir in extra broth, milk, or cream when reheating.
- Dairy-Free Adaptation: For a lighter or vegan version, substitute coconut milk for the cream or half-and-half, and choose olive oil instead of butter.
- Flavor Boost Tips: Scraping the bottom of the pot after sautéing onions ensures every bit of caramelized flavor is incorporated into the soup.
