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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: Main Course
Cuisine: comfort food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower cut into florets
  • 4 cloves garlic whole, peeled
  • 2 tablespoons olive oil divided
  • 1 small onion chopped
  • 4 cups vegetable broth
  • to taste salt and pepper
  • optional for garnish fresh herbs or toasted seeds

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Immersion blender or regular blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cauliflower florets and whole garlic cloves on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss gently to coat. Roast until the cauliflower is golden and tender, and the garlic is deeply caramelized, about 25-30 minutes. Your kitchen will fill with a toasty aroma.
  2. While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Stir occasionally to prevent sticking; the onion should start to soften and turn slightly golden.
  3. Once the cauliflower and garlic are roasted, carefully transfer them to the pot with the sautéed onions. Use a spoon to scrape in any flavorful caramelized bits from the baking sheet for extra depth. Cook everything together for an additional 2 minutes.
  4. Pour in the vegetable broth, turning the heat to high, and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and let it simmer for 10 minutes. This allows the flavors to meld and the cauliflower to soften further.
  5. Remove the soup from heat. Using an immersion blender directly in the pot, blend until smooth and creamy, or transfer in batches to a blender. Carefully blend until the soup is velvety, with no lumps remaining. Be cautious with hot liquids!
  6. Taste the soup and season with salt and pepper as needed. For added brightness, a squeeze of lemon can be stirred in if desired. Reheat gently if necessary until steaming hot.
  7. Serve your roasted cauliflower soup in bowls, garnished with fresh herbs, toasted seeds, or a drizzle of olive oil to finish. The silky texture and rich flavor make this an inviting dish for chilly days or cozy evenings.

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.