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.
2medium cauliflower headsabout 8 cups florets, chopped into florets
1medium yellow oniondiced
¼cupolive oil
4cupschicken or vegetable broth
1cupwater
1cupmilk
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.