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Velvety Roasted Cauliflower Soup with Roasted Garlic

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Make this creamy roasted cauliflower soup for a comforting, easy dinner. Roasting the cauliflower and garlic deepens the flavor, creating a velvety texture without heavy cream.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 whole head garlic
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 medium yellow onion, chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • Optional: 1/4 cup heavy cream or full-fat coconut milk for extra richness

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Place the cauliflower florets on one side of a large baking sheet. Slice the top off the head of garlic to expose the cloves, drizzle lightly with olive oil, wrap in foil, and place on the other side of the baking sheet.
  3. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper.
  4. Roast the cauliflower and garlic for 25 to 30 minutes, or until the cauliflower is tender and lightly browned at the edges.
  5. While the vegetables roast, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  6. Squeeze the softened, roasted garlic from its skin directly into the pot with the onions. Stir to combine.
  7. Add the roasted cauliflower florets and vegetable broth to the pot. Bring the mixture to a simmer.
  8. Reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
  9. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented to allow steam to escape.
  10. Return the pureed soup to the pot. Stir in the nutmeg and lemon juice. If you want a richer texture, stir in the optional heavy cream or coconut milk now. Heat through gently, but do not boil.
  11. Taste and adjust salt and pepper as needed before serving.

Notes

  • For a vegan version, skip the optional cream or use full-fat coconut milk.
  • If you want a cheesy flavor without dairy, add 1/4 cup of nutritional yeast when blending.
  • This soup freezes well for up to three months; cool completely before storing in airtight containers.

Nutrition

Find it online: https://cookingzenith.com/roasted-cauliflower-soup-recipe-easy-velvety/