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Roasted Cauliflower and Garlic Soup

This soup features roasted cauliflower and garlic blended into a silky, flavorful broth with deep caramelized notes. The roasting process creates a rich aroma and enhances the natural nuttiness of the vegetables, resulting in a smooth, velvety final texture that is both comforting and visually inviting.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 head cauliflower cut into florets
  • 2 tablespoons olive oil for roasting
  • 4 cups vegetable broth plus extra for thinning if needed
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Blender
  • Large saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, ensuring they are well coated. Spread them out in a single layer on a baking sheet.
  2. Place the whole garlic cloves on the baking sheet, nestled among the cauliflower, and roast in the oven for about 25-30 minutes until the cauliflower is golden and tender, and the garlic is fragrant and lightly browned.
  3. Remove the baking sheet from the oven and let the cauliflower cool slightly. Peel the roasted garlic cloves—they should be soft and caramelized.
  4. Transfer the roasted cauliflower and garlic to a blender or a large pot if using an immersion blender.
  5. Add a cup of vegetable broth and blend until the mixture is completely smooth and creamy, adjusting the consistency with more broth if needed.
  6. Pour the blended soup into a large saucepan and warm over medium heat. Season with salt and pepper to taste, stirring to combine.
  7. Once heated through and seasoned, ladle the soup into bowls and enjoy immediately, garnished with a drizzle of olive oil or fresh herbs if desired.