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Roasted Cauliflower and Garlic Soup

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This Roasted Cauliflower and Garlic Soup is rich, velvety, and full of flavor—with just a handful of ingredients. Roasting brings out the nutty sweetness of cauliflower and the mellow richness of garlic, making this naturally vegan soup irresistibly comforting and perfect for cozy nights or meal prep.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Roasted and Blended
  • Cuisine: American
  • Diet: Vegan

Ingredients

1 large head of cauliflower, cut into florets

1 whole head of garlic, halved crosswise

2 tablespoons olive oil

4–5 cups water or vegetable broth (just enough to cover the vegetables)

Salt, to taste

Black pepper, to taste

Optional Toppings (for serving):

Drizzle of olive oil

Fresh herbs (parsley, thyme, or chives)

Toasted almonds or crispy sage

Instructions

Preheat your oven to 425°F (220°C).

Place cauliflower florets and halved garlic (cut side up) on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40–45 minutes until golden and caramelized.

Squeeze the roasted garlic cloves out of their skins into a large pot. Add the roasted cauliflower and pour in enough water or vegetable broth to just cover. Bring to a simmer and cook for 15 minutes until very soft.

Use an immersion blender or regular blender to puree the soup until silky smooth. Adjust seasoning with additional salt and pepper to taste.

Ladle into bowls and serve hot. Garnish with a drizzle of olive oil, herbs, or crunchy toppings if desired.

Notes

For extra depth, roast sliced onions or leeks with the cauliflower.

Swap half the liquid for coconut milk to keep it vegan and creamy.

Stir in grated Parmesan or cheddar after blending for a cheesy finish.

Nutrition

Find it online: https://juliameals.com/roasted-cauliflower-and-garlic-soup/