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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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/roasted-garlic-cauliflower-soup-recipe/