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Roasted Cauliflower Soup
4.9 from 111 votes

Roasted Cauliflower Soup

Roasted Cauliflower Soup uses garlic and cauliflower roasted until golden to develop deep flavors. Combined with sautéed onions, vegetable stock, thyme, bay leaf, and finished with heavy cream, this soup is creamy and comforting. Roasting the key vegetables adds a subtle caramelized flavor and rich texture, making it a hearty choice for a light meal or starter.

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Course: Soup
Cuisine: American

Ingredients

  • 1 garlic head
  • 4 tablespoons olive oil divided
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • 2 cauliflower cut into florets
  • 1 onion diced
  • 5 cups vegetable stock
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • ½ cup heavy cream

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
  3. Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.
  4. Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.
  5. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.
  6. Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.
  7. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
  8. Serve immediately.