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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: Soup
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • Cauliflower 1 head cut into florets: Provides Nutty creamy soup base.
  • Garlic 4–6 cloves or 1 small head, roasted with cauliflower: Adds deep sweet aromatic richness
  • Olive oil 2 tablespoons: Helps Roast vegetables evenly.
  • Vegetable broth 3–3½ cups, adjust while blending: Forms Savory smooth soup texture.
  • Salt and pepper to taste: Balances Overall seasoning.

Equipment

  • Baking tray
  • Mixing bowl
  • Blender or immersion blender
  • Large pot
  • Ladle

Method
 

  1. Preheat oven to 200°C (400°F).
  2. Place cauliflower florets on a baking tray.
  3. Drizzle olive oil evenly over vegetables.
  4. Season lightly with salt and pepper.
  5. Roast cauliflower with garlic cloves until golden.
  6. Transfer roasted vegetables to a large pot.
  7. Pour vegetable broth into the pot.
  8. Warm the roasted vegetables with broth for 5–8 minutes before blending.
  9. Blend roasted cauliflower first, then gradually add hot broth to control consistency.
  10. Add extra broth if thinner texture is desired.
  11. Taste and adjust seasoning as needed.
  12. Serve hot with garnish if preferred.