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Roasted Cauliflower and Garlic Soup

This soup is made by roasting cauliflower florets and garlic until caramelized, then blending them into a smooth, velvety puree. The roasting process deepens the natural sweetness and creates a fragrant, comforting dish with a creamy texture and rich aroma.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower cut into florets
  • 4 cloves garlic peeled
  • 2 tablespoons olive oil for drizzling and roasting
  • 1 small onion chopped
  • 4 cups vegetable broth or chicken broth
  • to taste salt and pepper
  • 1 tablespoon olive oil for sautéing

Equipment

  • Oven
  • Blender or immersion blender
  • Baking sheet
  • Large pot

Method
 

  1. Preheat the oven to 400°F (200°C). Spread the cauliflower florets and garlic cloves on a baking sheet, drizzle with olive oil, and toss gently to coat evenly. Roast for about 25-30 minutes until the cauliflower is golden and fragrant, and the garlic is soft and caramelized.
  2. While the vegetables are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and slightly browned, about 5-7 minutes, releasing a sweet aroma.
  3. When the roasted cauliflower and garlic are done, remove them from the oven. Carefully peel the garlic if it isn't already soft, and add the roasted cauliflower and garlic to the pot with the sautéed onions.
  4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook everything together for about 10 minutes to meld the flavors. Season generously with salt and pepper.
  5. Using an immersion blender or regular blender, blend the soup until smooth and creamy. Be careful when blending hot liquids—if using a regular blender, blend in batches and vent the lid slightly.
  6. Return the blended soup to the stove if needed, and warm it through for a couple of minutes. Taste and adjust seasoning with more salt and pepper if desired.
  7. Pour the hot soup into bowls, garnish with a drizzle of olive oil or fresh herbs if you like, and serve immediately for a velvety, fragrant, and nourishing dish.

Notes

For a boost of flavor, sprinkle with a touch of smoked paprika or add a splash of cream before serving.