Roasted Cauliflower and Garlic Soup
This soup is made by roasting cauliflower until tender and caramelized, then blending it into a smooth, velvety broth. Garlic is slow-roasted until soft and fragrant, adding depth to the soup’s earthy flavor and creamy texture. The final dish has a gorgeously golden hue with a silky consistency, perfect for cozy evenings.
Equipment
- Baking sheet
- Blender
Ingredients
- 1 head cauliflower cut into florets
- 4 cloves garlic whole, unpeeled
- 2 tablespoons olive oil for roasting
- 1 medium onion diced
- 4 cups vegetable broth or chicken broth
- 1/2 cup cream optional, for richness
- to taste sea salt
- to taste black pepper
- 1 teaspoon lemon juice optional, to brighten flavor
Instructions
- Preheat your oven to 400°F (200°C). Spread the cauliflower florets and whole garlic cloves on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes, until the cauliflower starts to turn golden and the garlic is soft and fragrant.
- While the vegetables roast, dice the onion and sauté it in a large pot with a splash of olive oil over medium heat until translucent and aromatic, about 5 minutes.
- Once the cauliflower and garlic are done roasting, carefully peel the garlic cloves and add both the cauliflower and garlic to the pot with the cooked onions. Stir briefly to combine and smell the sweet, caramelized aroma.
- Pour in the vegetable broth, then bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow flavors to meld and vegetables to soften further.
- Use an immersion blender or transfer the mixture carefully to a blender. Puree until completely smooth and velvety, stopping to scrape down the sides as needed.
- Return the blended soup to the pot, stir in the cream if using, and season with sea salt, black pepper, and a squeeze of lemon juice for brightness. Warm gently over low heat, tasting and adjusting the seasoning as needed.
- Serve the soup hot, garnished with a drizzle of olive oil, fresh herbs, or a sprinkle of flaky sea salt for extra flavor and visual appeal.
Notes
Ensure the garlic is roasted slowly until soft to prevent bitterness. Blending the soup thoroughly is key for a smooth, velvety texture. Adjust seasoning at the end to suit your taste.