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Creamy Roasted Cauliflower Soup with Roasted Garlic

Thick, creamy roasted cauliflower soup being poured from a small pitcher into a rustic bowl, topped with pepper.
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This recipe creates a velvety, comforting roasted cauliflower soup. Roasting the cauliflower and garlic adds deep, nutty flavor, making this an easy and satisfying meal perfect for a cozy dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 whole head garlic
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 4 cups vegetable broth
  • 1 medium potato, peeled and chopped (optional, for extra creaminess)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Cut the top off the head of garlic, drizzle with the remaining 1 tablespoon of olive oil, wrap it in foil, and place it on the same sheet.
  2. Roast the cauliflower and garlic for 25 to 30 minutes, or until the cauliflower is tender and lightly browned at the edges.
  3. While the vegetables roast, heat a large pot or Dutch oven over medium heat. Add the chopped onion and carrots and cook until softened, about 5 to 7 minutes.
  4. Squeeze the roasted garlic cloves out of their skins into the pot. Add the roasted cauliflower florets, vegetable broth, and chopped potato (if using) to the pot.
  5. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the potato is tender.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the pinch of nutmeg. Taste and adjust salt and pepper as needed. Heat gently before serving.

Notes

  • For a richer flavor, use chicken broth instead of vegetable broth.
  • If you want a thinner soup, add more broth until you reach your desired consistency.
  • You can make this soup ahead of time; it stores well in the refrigerator for up to four days.

Nutrition

Find it online: https://bringdish.com/roasted-cauliflower-soup-recipe-easy-creamy/