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Roasted Cauliflower Soup with Caramelized Garlic

This roasted cauliflower soup features deep, nutty flavors developed through oven roasting, which enhances the vegetable's natural sweetness. Caramelized garlic adds a fragrant, slightly sweet aroma while providing richness to the smooth, velvety final texture. The dish presents as a creamy, golden-hued soup with a hearty, inviting appearance.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: comfort food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Cauliflower: Roasted for nutty mellow flavor
  • Whole garlic head: Roasted until soft and sweet
  • Olive oil: Helps vegetables caramelize
  • Onion: Builds a savory base
  • Vegetable broth: Keeps the soup light and smooth
  • Salt: Enhances roasted flavors
  • Black pepper: Adds gentle warmth
  • Optional cream or milk: For added richness
  • Optional lemon juice or vinegar: For balance

Equipment

  • Large baking sheet: For roasting cauliflower
  • Foil: To wrap garlic for roasting
  • Large pot or Dutch oven: For simmering
  • Blender or immersion blender: To puree the soup
  • Sharp knife and cutting board: For prep

Method
 

  1. Preheat the oven: Set to 400°F (200°C)
  2. Prepare vegetables: Cut cauliflower into florets, trim garlic top
  3. Season and roast: Toss cauliflower with olive oil and salt, wrap garlic in foil, roast until tender and golden
  4. Cook aromatics: Sauté onion in a pot until soft
  5. Add roasted vegetables: Squeeze garlic from cloves into the pot, add cauliflower
  6. Add broth: Pour in vegetable broth
  7. Simmer briefly: Let everything come together for 10–15 minutes
  8. Blend: Puree until smooth
  9. Finish: Adjust seasoning and add cream or acid if using

Notes

Make sure to keep an eye on the garlic in the oven to prevent burning; charred garlic can turn bitter. For an extra velvety soup, strain in a fine sieve before serving or add a splash of cream if desired.