Roasted Garlic Cauliflower Soup

This creamy roasted garlic cauliflower soup is a hearty, filling, vegetarian soup! Roasting the cauliflower and the garlic first adds so much depth of flavor making it the perfect cozy soup for an easy weeknight dinner!

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Calories 298kcal

Author Kyleigh Sage

Equipment

Ingredients

Roasted Garlic & Cauliflower

1 large head cauliflower (about 4-5 cups florets)
2 bulbs garlic
2 tablespoons olive oil
salt and pepper

Cauliflower Soup

2 tablespoons unsalted butter
½ large yellow onion finely diced
2 teaspoons fresh thyme
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper optional
¼ teaspoon nutmeg
4 cups vegetable stock substitute chicken broth
1 medium russet potato peeled and diced
½ cup heavy cream
4 ounces gruyere cheese shredded

Garnish

microgreens optional

US Customary - Metric

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets (about 4-5 cups total) and arrange on the baking sheet. Drizzle with the olive oil and lightly sprinkle with salt and pepper.
Cut the top of the garlic bulbs off, exposing the coves. Drizzle with olive oil and sprinkle with salt and pepper. Wrap each bulb in aluminum foil and place on the baking sheet.
Roast the cauliflower and garlic at 425°F for 30-40 minutes or until the cauliflower is fork tender and lightly browed. If the garlic isn't soft and tender yet, roast it alone for an additional 10-20 minutes.
If desired, set aside a few roasted cauliflower florets to garnish the soup with.
While the cauliflower is roasting, start on the soup.
Peel the potato and then dice into small chunks.
In a large pot, melt the butter over medium heat. Add in the diced onion and sauté until tender and aromatic, about 10 minutes. Then add in the fresh thyme, salt, pepper, smoked paprika, cayenne, and nutmeg and cook for another 2 minutes.
Add in the vegetable stock, making sure to scrape up any brown bits on the bottom of the pot. Then add in the diced potatoes and bring to a boil.
Reduce the heat to a simmer and cook gently for 15-20 minutes or until the potatoes are fully cooked and tender.
Squeeze the roasted garlic cloves out of the skin and add to the soup along with the roasted cauliflower florets.
Then puree the soup! You can use either an immersion blender or a standard blender to get the soup nice and smooth! If using a standard blender, you'll need to blend in 2-3 small batches. Only fill the blender about halfway and leave the hole in the lid open to allow steam to escape.
Then stir in the heavy cream and the shredded gruyere.
Taste and adjust seasonings as desired.
Ladle the soup into bowls and top with a drizzle of cream and garnish with the reserved roasted cauliflower pieces and microgreens if desired!

Notes

Store roasted garlic cauliflower soup in an airtight container in the fridge for up to 5 days!

Nutrition