Our creamy roasted cauliflower soup recipe is naturally creamy and delicious! The amazing flavor comes from the roasted cauliflower, onions, and garlic! It’s cozy and tastes indulgent without being high in calories!
We add a little bit of broth and milk to make this soup extra rich, but the real “creamy” factor comes from the cauliflower itself!
1) Shows roasted cauliflower and onions covered in broth and milk 2) Shows soup simmering 3) Shows cauliflower soup after it has been pureed
How to make this soup creamy!
This soup gets its creaminess from the pureed cauliflower! You’ll start by adding your roasted cauliflower, onions, and garlic to your pot and covering it with broth and milk. Bring the pot to a boil and let simmer for 20 minutes. Then, using an immersion blender or by transferring the soup to a food processor or blender, puree the soup until smooth. From there you can add extra toppings or seasoning as desired.
Make this soup vegan-friendly!
The only things we use in this recipe that are not vegan to start are chicken broth and milk. Simple substitutions can be made to make this soup vegan-friendly! For the chicken broth, simply substitute it for vegetable broth. For the milk, you can use coconut milk or even just use more vegetable broth in place of the milk!
How long does it take to roast cauliflower?
We’re all about simplifying our lives, so we roast the cauliflower, onions, and garlic for this cauliflower soup all at the same time! It makes it super easy to toss it all on the same baking sheet and let the oven do its thing. Chop of the onions and cauliflower, drizzle and toss it together with 3 tablespoons + 1 teaspoon of olive oil and bake at 425 degrees Fahrenheit for 40-50 minutes.Why roast the cauliflower and onions?
So why are we roasting the cauliflower and onions before adding them to the soup? Well, it gives the onions and cauliflower a fabulous depth of flavor, making our roasted cauliflower soup extra delicious! Roasting vegetables, caramelizes the naturally occurring sugars in the vegetables, giving them a sweeter, nuttier flavor to our cauliflower soup.
How to roast garlic in the oven:
Like we said above, we roast our garlic at the same time as our cauliflower and onions, but before that, we have to do a little prep work for it. Start by cutting off ¼-½ inch off the top of the head of garlic, exposing the garlic cloves. Then drizzle 2 teaspoons of olive oil over the head of garlic and wrap the whole thing in aluminum foil. Stick it on your baking sheet with your cauliflower and onions ready to roast! Roast them all together at 425 degrees Fahrenheit for 40-50 minutes.How does garlic change when roasted?
You might be thinking, “Whoa, a whole head of garlic? That’s a lot!” If we were not roasting the garlic, you’d be right, that would be a lot! But garlic changes significantly when roasted. It has much milder flavor, maybe even a little bit of a sweet flavor when roasted thanks to the caramelization that happens. The garlic softens significantly and you’ll be able to squeeze the garlic out of the little pockets after it is roasted. The flavor of garlic is so mild after it is roasted, you could spread the garlic on a bread by itself and eat it!
Does this cauliflower soup need toppings?
Nope! This soup is delicious and flavorful on its own, but feel free to add toppings if you want elevate it even more!Topping Ideas:
- cheese
- bacon crumbles
- green onions
- olive oil drizzle
- fresh herbs like rosemary, thyme, or sage
I love eating this roasted cauliflower soup with a good piece of crusty bread! Try it with our homemade artisan bread or sourdough bread!
Enjoy!
Alyssa
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Creamy Roasted Cauliflower Soup
Our creamy roasted cauliflower soup recipe is naturally creamy and delicious! The amazing flavor comes from the roasted cauliflower,
onions, and garlic! It’s cozy and tastes indulgent without being high in calories.
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onions, and garlic! It’s cozy and tastes indulgent without being high in calories.
Servings: 6
Calories: 147kcal
Ingredients
For Soup:
- 1 head garlic
- 2 medium cauliflower heads about 8 cups florets, chopped into florets
- 1 medium yellow onion diced
- ¼ cup olive oil
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 cup milk
- salt and pepper to taste
Topping Ideas—Optional:
- cheese (i.e. cheddar, parmesan)
- bacon crumbles
- green onions
- olive oil drizzle
- fresh herbs like rosemary, thyme, or sage
Instructions
- Preheat oven to 425 degrees Fahrenheit. Take your garlic head and peel off the outer paper layer and cut off ¼-½ inch off the top of the garlic head. Take a piece of foil and form a foil cup, place garlic head in it and drizzle with 2 teaspoons of olive oil. Wrap the garlic clove in foil and place on your baking sheet.
- Take your cauliflower florets and chopped onion and toss with remaining olive oil Place on baking sheet with foil wrapped garlic and bake for 40-50 minutes.
- Once roasted, place cauliflower and onion in a large pot. Squeeze the roasted garlic out of their skins and add to the pot. Cover with chicken or vegetable broth, water, and milk and bring to a simmer for 20 minutes. Transfer to a blender (or use an immersion blender) and blend soup until thick and creamy.
- Season with salt and pepper to taste. You can eat alone or try topping with a drizzle of olive oil and fresh herbs or try topping it with cheese, bacon, and green onions.
Notes
To make vegan, use vegetable broth and replace milk with coconut milk or additional vegetable broth.
Nutrition
Serving: 1g | Calories: 147kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11.5g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Cholesterol: 98mg | Sodium: 405mg | Fiber: 5g | Sugar: 5g
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