Roasted Cauliflower and Garlic Soup

Why You’ll Love This Recipe

I love this recipe because it’s both minimal and luxurious at the same time. The flavor comes from slow roasting, not from complicated steps, and the result is a warm, soothing soup that feels like it’s been simmering all day. It’s naturally vegan, easy to customize, and pairs beautifully with crusty bread, grilled cheese, or a hearty salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cauliflower

• Whole head of garlic

• Olive oil

• Water or vegetable broth

• Salt and pepper

Directions

1. Roast the Vegetables
   I preheat my oven to 425°F (220°C). I cut the cauliflower into florets and place them on a baking sheet with the whole garlic head (halved crosswise). I drizzle everything with olive oil, season with salt and pepper, and roast until golden and caramelized, about 45 minutes.

2. Simmer the Soup
   I squeeze the roasted garlic cloves out of their skins and add them to a large pot with the roasted cauliflower. I pour in water or vegetable broth until the vegetables are just covered, then simmer until very soft, about 15 minutes.

3. Blend Until Smooth
   Using an immersion blender (or working in batches in a blender), I puree the soup until silky. I adjust the seasoning with more salt and pepper if needed.

4. Serve
   I ladle the soup into bowls and serve it hot, with a drizzle of olive oil or a sprinkle of fresh herbs if I’m feeling fancy.

Servings and timing

Serves 4. Prep time: 10 minutes. Cook time: 1 hour. Total time: 1 hour 10 minutes.

Variations

• I add roasted onions or leeks for extra sweetness.

• I stir in a handful of grated Cheddar, Gruyère, or Parmesan for a richer finish.

• I top bowls with crispy fried sage, toasted almonds, or capers for texture.

• I swap half the water for coconut milk to make it extra creamy while keeping it vegan.

storage/reheating

I store the soup in an airtight container in the fridge for up to 4 days or freeze it for up to 2 months. To reheat, I warm it gently on the stove, adding a splash of broth or water if it’s too thick.

FAQs

Can I use frozen cauliflower?

Yes, I roast it straight from frozen—just add a few extra minutes to the roasting time.

How do I make it thicker?

Use less broth or let it simmer uncovered for a few extra minutes before blending.

Is this recipe gluten-free?

Yes, as written it’s naturally gluten-free.

Can I make it in advance?

Absolutely—this soup reheats beautifully, making it perfect for meal prep.

What should I serve with it?

I love pairing it with grilled cheese, pumpernickel bread, or a grain-based salad.

Conclusion

This roasted cauliflower and garlic soup is simple, cozy, and endlessly adaptable. It’s the kind of recipe I make when I want something wholesome yet indulgent, using just a handful of ingredients to create maximum flavor.

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