Roasted Garlic Cauliflower Soup is a wonderfully comforting dish that begins with deeply caramelised roasted garlic and golden brown roasted cauliflower florets. The result is a velvety, flavour-packed soup that feels indulgent yet wholesome. With just a handful of simple ingredients and straightforward steps, you’ll be serving up a bowl that warms the body and delights the palate.
Why You’ll Love This Recipe
- The roasted garlic adds a rich, sweet, savoury depth that elevates the soup far beyond plain cauliflower.
- Roasting the cauliflower brings out its natural sweetness and nutty undertones, making the flavour more complex and satisfying.
- It’s creamy and comforting while still being largely veggie-forward (you can lighten it further or make dairy free if desired).
- Great for any occasion: a cosy weeknight dinner, a starter for guests, or a batch cook lunch.
- It stores and reheats beautifully, so you can enjoy leftovers without losing that roasted flavour.
Ingredients
- 1 medium head garlic – whole and unpeeled
- 1 large head cauliflower, cut into florets
- Olive oil
- Kosher salt and ground black pepper
- 1 cup peeled and diced russet potato (about ½ a potato)
- 2 tablespoons unsalted butter
- ½ medium yellow onion, diced
- 1 teaspoon fresh thyme leaves
- 5 to 6 cups vegetable broth (plus more as needed)
- ½ cup heavy cream or half and half (plus more to taste)
- Freshly shredded white cheddar cheese – for garnish (optional)
- Your favourite bread – for serving (optional)
Step by Step: How to Make Roasted Garlic Cauliflower Soup
- Preheat your oven to 425 °F (220 °C).
- Roast the garlic: Cut off the top of the garlic head to expose the cloves. Place it on a sheet of foil, drizzle ~1 Tbsp olive oil over the top, sprinkle ~½ tsp salt and ~¼ tsp black pepper, then wrap tightly into a foil pouch. Roast on a sheet pan for ~40 minutes until the cloves are soft and golden.
- Roast the cauliflower: On a large sheet pan, toss the cauliflower florets with ~¼ cup olive oil, ~1 tsp kosher salt and several grinds of black pepper. Roast for about 35 minutes (in the same oven) until the florets are tender and browned at the edges.
- Cook the potato: While the roasting happens, bring a pot of salted water to a boil, add the diced russet potato and cook ~20 minutes until soft. Drain and set aside.
- Sauté aromatics: In a large pot or Dutch oven, melt the butter, add the diced onion and sauté ~6 minutes until softened. Add the thyme and sauté another 1 to 2 minutes until fragrant.
- Build the soup base: Add the roasted cauliflower, the cooked potato, and the roasted garlic cloves (squeeze the cloves from their skins) into the pot. Stir in the vegetable broth, scraping any browned bits from the bottom of the pot for flavour.
- Blend: Use an immersion blender directly in the pot OR transfer the mixture (in batches if needed) to a stand blender. Blend until smooth. Return to the pot (if needed) and bring to a gentle simmer for ~5 minutes, stirring. Season with salt and pepper to taste.
- Finish with cream: Stir in the heavy cream or half and half and warm through. Adjust consistency by adding more broth or cream if you prefer a thinner or richer soup.
- Serve: Ladle into bowls, garnish with shredded white cheddar (if using), a drizzle of olive oil and cream if you like, and serve with toasted slices of bread on the side.
Helpful Tips
- Don’t skip the roasting step — it’s what transforms ordinary cauliflower and garlic into deeply flavoured magic.
- When blending hot liquids, be careful: if using a stand blender, fill it only halfway, remove or slightly loosen the lid vent and hold it down with a towel to avoid steam pressure mishaps.
- Adjust the thickness to your liking: start with less broth if you want a thicker texture; add more if you want it lighter.
- Taste for salt after roasting and blending. Roasted vegetables often concentrate flavours and may need less added salt than expected.
- If you like ultra-smooth results, a stand blender gives a silkier texture; an immersion blender yields perfectly good results and fewer bowls to wash.
- Garnishes such as extra shredded cheese, fresh herbs (thyme, chives, parsley) or a swirl of cream add visual appeal and little flavour lifts.
Substitutions And Variations
- Heavy cream → half and half, whole milk, or for a lighter version use plain yogurt or omit altogether and just use the broth for a veggie-forward version.
- Vegetable broth → chicken broth (if not vegetarian) for extra savoury depth.
- For a dairy-free/vegan twist: use olive oil instead of butter; use coconut milk or another plant based cream substitute; omit cheese or use a vegan cheese alternative.
- Add extra veggies if you like: carrots or celery with the onion sauté for added complexity; or swap part of the cauliflower with broccoli for variation.
- Spice it up: add a pinch of cayenne pepper or smoked paprika for subtle heat or smoky flavour.
- Garnish variation: top with toasted nuts (hazelnuts, walnuts), crispy mushrooms, or croutons for some texture.
Storage Instructions
- Cool completely before storing.
- Refrigerator: Store in an airtight container and keep for up to 3 to 4 days. Reheat gently on the stovetop over low heat, stirring and adding a splash of broth or cream if it thickens overnight.
- Freezing: For best results, omit the heavy cream before freezing (dairy can separate). Freeze in a freezer safe container up to 3 months. Thaw overnight in the fridge and reheat, then add cream or dairy once hot.
- Make ahead: The roasting of cauliflower and garlic can be done 2 to 3 days ahead and kept refrigerated until you’re ready to make the soup—it actually helps the flavour.
Nutritional Information
- Calories: ~248 kcal
- Carbohydrates: ~17 g
- Protein: ~4 g
- Fat: ~19 g
- Saturated Fat: ~6 g
- Polyunsaturated Fat: ~2 g
- Monounsaturated Fat: ~11 g
- Cholesterol: ~22 mg
- Sodium: ~833 mg
- Potassium: ~576 mg
- Fibre: ~3 g
- Sugar: ~6 g
- Vitamin A: ~725 IU
- Vitamin C: ~72 mg
- Calcium: ~59 mg
- Iron: ~1 mg
Serving Suggestions
- Serve hot with a swirl of cream and a drizzle of olive oil on top for a restaurant-style finish.
- Add shredded white cheddar or a sprinkle of fresh herbs (chives, parsley, thyme) for extra flavour and colour.
- Pair with your favourite bread: crusty baguette slices, sourdough toast or seasoned croutons are wonderful for dipping.
- For a fuller meal, serve the soup alongside a crisp green salad or roasted vegetables.
- This soup is a lovely starter course for a dinner party, or simply a cosy standalone meal with bread and butter.
Frequently Asked Questions About Roasted Garlic Cauliflower Soup
Can I skip roasting the garlic and cauliflower?
Yes you can, but you’ll lose a lot of the depth and caramelised flavour that roasting brings.
What if I don’t have heavy cream or want a lighter soup?
You can substitute half and half, whole milk, or even omit it and use more broth for a lighter version. If you omit dairy entirely, you can use plant based cream or just rely on the potato for creaminess.
Can I make this ahead of time?
Absolutely. You can roast the vegetables ahead, or make the complete soup and refrigerate. The flavour often improves after resting a bit. Just reheat gently and add extra liquid if needed.
Can I freeze this soup?
Yes — for best texture, freeze before adding the cream. Thaw overnight in the fridge, reheat, then stir in your cream or dairy. It freezes well for up to 3 months.
My soup is too thick / too thin. What should I do?
If it’s too thick, stir in some additional broth or milk/cream until it reaches your desired consistency. If too thin, simmer uncovered a few minutes to reduce, or add slightly less liquid at the start.
What garnishes work best?
Shredded white cheddar, a swirl of olive oil or cream, fresh herbs, croutons, or even roasted cauliflower florets make great visual and flavourful toppings.
Can I make it vegan?
Yes — swap butter for olive oil, heavy cream for coconut cream or other plant-based alternative, and either omit or use vegan cheese for garnish. The roasted garlic and cauliflower still carry plenty of flavour.
Final Thoughts
Thank you so much for trying this Roasted Garlic Cauliflower Soup recipe. I hope you savour each spoonful of its creamy, comforting goodness and feel how those roasted flavours transform simple ingredients into something special. From the caramelised garlic to the nutty cauliflower, every element brings warmth and satisfaction. It’s a dish that’s as easy to make as it is delicious to eat, and I truly hope it becomes a favourite in your rotation. Happy cooking, enjoy every bowl, and thank you for being part of our food-loving community!
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Roasted Garlic Cauliflower Soup
- Total Time: 1 hour 15 minutes
- Yield: 4 bowls 1x
Description
Roasted Garlic Cauliflower Soup is a creamy, velvety soup made with oven-roasted garlic and cauliflower, potatoes, and fresh thyme. It’s easy, comforting, and packed with savory flavor.
Ingredients
1 medium head garlic, unpeeled
1 large head cauliflower, cut into florets
Olive oil
Kosher salt and ground black pepper
1 cup peeled and diced russet potato (about ½ a potato)
2 tablespoons unsalted butter
½ medium yellow onion, diced
1 teaspoon fresh thyme leaves
5 to 6 cups vegetable broth, plus more as needed
½ cup heavy cream or half and half, plus more to taste
Freshly shredded white cheddar cheese (optional, for garnish)
Your favorite bread (optional, for serving)
Instructions
- Preheat your oven to 425 °F (220 °C).
- Roast the garlic: Cut off the top of the garlic head to expose the cloves. Place it on a sheet of foil, drizzle ~1 Tbsp olive oil over the top, sprinkle ~½ tsp salt and ~¼ tsp black pepper, then wrap tightly into a foil pouch. Roast on a sheet pan for ~40 minutes until the cloves are soft and golden.
- Roast the cauliflower: On a large sheet pan, toss the cauliflower florets with ~¼ cup olive oil, ~1 tsp kosher salt and several grinds of black pepper. Roast for about 35 minutes (in the same oven) until the florets are tender and browned at the edges.
- Cook the potato: While the roasting happens, bring a pot of salted water to a boil, add the diced russet potato and cook ~20 minutes until soft. Drain and set aside.
- Sauté aromatics: In a large pot or Dutch oven, melt the butter, add the diced onion and sauté ~6 minutes until softened. Add the thyme and sauté another 1 to 2 minutes until fragrant.
- Build the soup base: Add the roasted cauliflower, the cooked potato, and the roasted garlic cloves (squeeze the cloves from their skins) into the pot. Stir in the vegetable broth, scraping any browned bits from the bottom of the pot for flavour.
- Blend: Use an immersion blender directly in the pot OR transfer the mixture (in batches if needed) to a stand blender. Blend until smooth. Return to the pot (if needed) and bring to a gentle simmer for ~5 minutes, stirring. Season with salt and pepper to taste.
- Finish with cream: Stir in the heavy cream or half and half and warm through. Adjust consistency by adding more broth or cream if you prefer thinner or richer soup.
- Serve: Ladle into bowls, garnish with shredded white cheddar (if using), a drizzle of olive oil and cream if you like, and serve with toasted slices of bread on the side.
Notes
You can roast garlic and cauliflower up to 3 days in advance. For a vegan version, use olive oil and plant-based cream. Soup can be frozen without dairy for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 248 kcal
- Carbohydrates: 17 g
- Protein: 4 g