Roasted Garlic Cauliflower Soup Recipe

Introduction

This Roasted Garlic Cauliflower Soup is a creamy and comforting bowl perfect for chilly days. Roasting the cauliflower and garlic brings out deep, rich flavors that blend beautifully with gruyere cheese and a touch of fresh herbs.

Ingredients

• 1 large head cauliflower (about 4-5 cups florets)
• 2 bulbs garlic
• 2 tablespoons olive oil
• Salt and pepper
• 2 tablespoons unsalted butter
• 1/2 large yellow onion (finely diced)
• 2 teaspoons fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon nutmeg
• 4 cups vegetable stock (substitute chicken broth if preferred)
• 1 medium russet potato (peeled and diced)
• 1/2 cup heavy cream
• 4 ounces gruyere cheese (shredded)
• Microgreens (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: Cut the cauliflower into bite-sized florets (about 4-5 cups) and arrange them on the baking sheet. Drizzle with olive oil, then sprinkle lightly with salt and pepper.
3. Step 3: Slice the tops off the garlic bulbs to expose the cloves. Drizzle with olive oil and season with salt and pepper. Wrap each bulb in aluminum foil and place on the baking sheet with the cauliflower.
4. Step 4: Roast the cauliflower and garlic for 30-40 minutes, until the cauliflower is fork tender and slightly browned. If the garlic needs more time, roast it alone for an additional 10-20 minutes until soft.
5. Step 5: Reserve a few roasted cauliflower florets to use as garnish later, if desired.
6. Step 6: While the vegetables roast, peel and dice the russet potato into small chunks.
7. Step 7: In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 10 minutes until tender and fragrant.
8. Step 8: Stir in the fresh thyme, kosher salt, black pepper, cayenne pepper (if using), and nutmeg. Cook for another 2 minutes to release the spices’ aromas.
9. Step 9: Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot. Add the diced potatoes and bring the mixture to a boil.
10. Step 10: Reduce heat to a simmer and cook for 15-20 minutes, until the potatoes are tender.
11. Step 11: Squeeze the roasted garlic cloves from their skins and add them, along with the roasted cauliflower, into the soup.
12. Step 12: Puree the soup using an immersion blender or, in batches, a standard blender. Blend until smooth and creamy. When using a standard blender, fill only halfway and leave the lid vented to allow steam to escape.
13. Step 13: Stir in the heavy cream and shredded gruyere cheese. Mix until the cheese is melted and fully incorporated.
14. Step 14: Taste the soup and adjust seasoning with additional salt and pepper if needed.
15. Step 15: Ladle the soup into bowls. Drizzle with a little extra cream and garnish with reserved cauliflower florets and microgreens if you like.

Tips & Variations

• For a richer flavor, try roasting the cauliflower and garlic until they have a golden-brown crust—this deepens the sweetness and adds complexity.
• Substitute Parmesan for gruyere if you prefer a sharper cheese note.
• Add a pinch of smoked paprika for a subtle smoky undertone.
• Use coconut milk instead of heavy cream for a dairy-free version with a slightly tropical twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, stirring occasionally. The soup may thicken after storing—add a splash of stock or water while reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the butter with a plant-based alternative, use coconut milk instead of heavy cream, and replace gruyere cheese with a vegan cheese or omit it entirely.

What can I use instead of gruyere cheese?

Parmesan or a mild cheddar can be good substitutes. For a non-dairy option, nutritional yeast adds a cheesy flavor without dairy.

Roasted Garlic Cauliflower Soup Recipe

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★★★★★

4.7 from 97 reviews

This Roasted Garlic Cauliflower Soup combines the rich, caramelized flavors of oven-roasted cauliflower and garlic with a creamy texture enhanced by Gruyere cheese and heavy cream. Perfect for a cozy meal, this soup is both hearty and flavorful with subtle spicy and herbaceous notes from thyme, cayenne, and nutmeg.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 1 large head cauliflower (about 4–5 cups florets)
• 2 bulbs garlic
• 2 tablespoons olive oil
• Salt and pepper, to taste

Soup Base

• 2 tablespoons unsalted butter
• 1/2 large yellow onion, finely diced
• 2 teaspoons fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon nutmeg
• 4 cups vegetable stock (can substitute chicken broth)
• 1 medium russet potato, peeled and diced

Finishing Touches

• 1/2 cup heavy cream
• 4 ounces Gruyere cheese, shredded
• Microgreens (optional, for garnish)

Instructions

1. Preheat and Prepare Vegetables: Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut the cauliflower into bite-sized florets, about 4 to 5 cups, and arrange them on the baking sheet. Drizzle with olive oil and season lightly with salt and pepper.
2. Prepare Garlic Bulbs: Cut the tops off the garlic bulbs to expose the cloves inside. Drizzle the exposed cloves with olive oil and sprinkle with salt and pepper. Wrap each garlic bulb tightly in aluminum foil and place them on the baking sheet alongside the cauliflower.
3. Roast Cauliflower and Garlic: Roast the cauliflower and garlic in the preheated oven for 30 to 40 minutes until the cauliflower is fork-tender and lightly browned. If the garlic needs additional roasting to become soft and tender, remove the cauliflower and continue roasting the garlic alone for 10 to 20 more minutes.
4. Reserve Garnish: Optionally, set aside a few roasted cauliflower florets for garnish when serving the soup.
5. Prepare Soup Base: While vegetables are roasting, peel and dice the russet potato into small chunks. In a large pot, melt the unsalted butter over medium heat. Add the diced onion and sauté until tender and aromatic, about 10 minutes.
6. Add Spices: Stir in fresh thyme, kosher salt, black pepper, cayenne pepper (if using), and nutmeg. Cook the mixture for another 2 minutes to develop flavors.
7. Add Stock and Potatoes: Pour in the vegetable stock and scrape any brown bits off the bottom of the pot, then add the diced potatoes. Bring the soup to a boil.
8. Simmer Soup: Reduce heat to low and let the soup simmer gently for 15 to 20 minutes or until the potatoes are fully cooked and tender.
9. Add Roasted Ingredients: Squeeze the roasted garlic cloves out of their skins and add them to the soup along with the roasted cauliflower florets.
10. Puree Soup: Using an immersion blender or working in batches with a standard blender, puree the soup until smooth. When using a standard blender, blend only half-full batches and keep the lid vented to allow steam to escape.
11. Finish Soup: Stir in the heavy cream and shredded Gruyere cheese until melted and well combined.
12. Adjust Seasoning: Taste the soup and adjust salt, pepper, or other seasonings as needed.
13. Serve and Garnish: Ladle the soup into bowls, drizzle with additional cream if desired, and garnish with reserved roasted cauliflower pieces and microgreens for color and texture.

Notes

• For a vegan version, substitute heavy cream with coconut cream and omit the Gruyere cheese or use a plant-based cheese alternative.
• Roasting the garlic separately ensures it becomes tender and caramelized without burning.
• If you prefer a thinner soup, add more vegetable stock to achieve desired consistency.
• Using a high-quality vegetable or chicken stock will greatly enhance the soup’s depth of flavor.
• Make sure to vent the blender when pureeing hot soup to prevent steam buildup and splattering.

Keywords: cauliflower soup, roasted garlic soup, creamy vegetable soup, cozy fall soup, vegetarian soup