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