Why I Love This Recipe
- Flavorful—The process of roasting the cauliflower and garlic brings such a delicious flavor to this soup!
- Creamy—We love the ultra smooth texture and flavor of this roasted cauliflower and garlic soup. It’s perfect on a cold day served with crusty bread or in a bread bowl.
- Veggie First—There’s a whole head of cauliflower is in this soup, and I appreciate comfort food that’s meatless. (Here are more vegetarian meal ideas).
How to Make Roasted Cauliflower Soup
Prep Cauliflower and Garlic: Remove core and leaves then cut into bite-size florets. Place on a large baking sheet and toss with 1 to 2 tablespoons olive oil, salt, and pepper.Remove the papery leaves from the bulb of garlic, leaving the skin and leaving it as a whole bunch. Cut ¼ inch from the top of the cloves then drizzle olive oil on the exposed garlic cloves so it drips down the inside. Place whole bulb inside a piece of aluminum foil then seal closed. Place on baking sheet next to cauliflower.
Roast cauliflower and garlic at 400 degrees F for 30 minutes, tossing once halfway through cooking.
Make Soup: Melt butter in a large soup pot then add onion and cook for 5 minutes. Add roasted cauliflower then press the garlic cloves to squeeze the roasted garlic into the pot. Pour in chicken stock and thyme, cover, then cook for 15 minutes.
Blend: Ladle easy cauliflower soup into a blender and blend until smooth. Return to pot then add a little more stock, if it’s too thick. Stir in cream and nutmeg then season with additional salt and pepper, to taste.
Serve: Garnish with a pinch of cheddar cheese and chives and serve with crusty bread.
Make Ahead and Freezing Instructions
To Make Ahead: Keep leftover cauliflower soup in an airtight container in the fridge for a few days.Roasted Cauliflower Soup
Servings 4 people- 1 head cauliflower (about 2lb)
- 1 head garlic
- 3 Tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 2 Tablespoons butter
- 1 onion, large, diced
- 4 cups vegetable broth, or chicken broth
- 1/2 heavy whipping cream
- 1/4 tsp ground nutmeg
- 2 teaspoons fresh thyme, chopped
- salt and freshly ground black pepper, to taste
- 1 pinch crushed red pepper flakes
- shredded cheddar cheese, freshly grated
- chives, chopped
- heavy whipping cream, extra drizzle
- Prep Cauliflower: Remove core and leaves and cut into bite-size florets. Place on a large baking sheet and toss with 1 to 2 tablespoons olive oil, salt, and pepper.
- Prep Garlic: Remove the outer most papery leaves from bulb of garlic, leaving the skin, and leaving them in a whole bulb bunch. Use a sharp knife to cut ¼ inch from the top of the cloves, to expose them. Drizzle 1 tablespoon olive oil right onto the exposed garlic cloves so it drips down inside the bulb of garlic. Place the whole bulb inside a piece of aluminum foil and seal closed. Place on baking sheet next to cauliflower.
- Roast cauliflower and garlic at 400 degrees F for 30 minutes, tossing once halfway through cooking.
- Make Soup: Melt butter in a large soup pot. Add onion and cook for 5 minutes. Add roasted cauliflower, and press the garlic cloves to squeeze the roasted garlic into the pot. Add chicken stock and thyme, cover, and cook for 15 minutes.
- Blend: Ladle soup into a blender and blend until smooth. Return to pot. Add a little more stock, if it’s too thick. Stir in cream and nutmeg and season with additional salt and pepper, to taste.
- Serve: Garnish soup with a pinch of cheddar cheese and chives. Serve with toasted crusty bread.
Make Ahead Instructions: Keep leftover cauliflower soup in an airtight container in the fridge for a few days.
Freezing Instructions: Let cool completely then store in a freezer safe bag or container for up to 2 months. Let thaw overnight in the fridge.
Nutrition
Calories: 214kcal, Carbohydrates: 15g, Protein: 4g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 1322mg, Potassium: 509mg, Fiber: 4g, Sugar: 6g, Vitamin A: 733IU, Vitamin C: 75mg, Calcium: 58mg, Iron: 1mg
