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Roasted Cauliflower Soup with Simple Garlic Croutons

A deliciously deceptive soup, filled with healthy roasted cauliflower and the creaminess of roasted garlic, finished with sharp cheddar cheese and simple homemade garlic croutons it'll warm you from the inside out.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings: 4 -6 servings
Calories: 629 kcal
Course: Soup
Cuisine: American

Ingredients

Roasted Cauliflower Soup
  • 1 large head or two small cauliflower, washed and cut into small florets
  • 2-4 heads of garlic trimmed 1/4 off top
  • 1-2 tablespoons olive oil
  • sea salt
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 ribs celery including leafy portion of hearts, diced
  • 1 tablespoon fresh thyme chopped (or may substitute 1 teaspoon dried thyme)
  • 1 quart 4 cups chicken stock/broth
  • 1 cup half and half or whole milk or half of each, or may be replaced with cream or milk substitute
  • 1/2 cup grated parmesan optional
  • 1-1 1/2 cups shredded sharp cheddar cheese of choice
Garlic Croutons
  • 1/4 cup butter
  • 4 lices bread cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Instructions

    Cup of Yum
  1. Preheat your oven to 425°. Cut 1/4 top off of garlic heads, drizzle a little olive oil over the tops and sprinkle with a little sea salt. Wrap in foil and place in preheated oven, roast for 40-60 minutes until soft and brown.
  2. Meanwhile, wash and cut up cauliflower head into florets. Place in a bowl and drizzle with 1-2 tablespoons olive oil and sprinkle with salt and pepper. Lay in single layer on a sheet pan (lined with parchment or foil for easy cleanup). Roast in oven (with garlic) for 20-30 minutes until golden brown, soft and lightly charred.
  3. While roasting the cauliflower and garlic, melt your butter and oil over medium heat in a medium sized soup pot. Place your diced onion, celery into medium sized pot with melted butter and oil and saute until golden and soft, add thyme and stir around. Once the cauliflower is roasted, add to pot with onions and celery, stir around.
  4. Squeeze the soft cloves of roasted garlic into the soup pot (if too hot, wrap garlic bulb in paper towel and squeeze from bottom up popping out the soft cloves of garlic). Increase the heat slightly and add chicken stock. Bring to simmer, reduce heat and cover and simmer for 10 minutes until all veggies are soft and flavors blend. Using an immersion blender or regular blender, blend until desired smoothness (some chunks are fine, or completely smooth is fine too). Add milk (or half and half or alternative) and stir to combine, heat through. Serve immediately or cool and reheat to serve.
  5. Garnish with Garlic Croutons and a handful of shredded sharp cheddar cheese and if desired a little bit of grated parmesan cheese.
GARLIC CROUTONS
  1. Heat a large pan on medium-high heat and melt 1/4 cup butter. Cube 4 slices of bread of choice and toss into hot butter, shaking and stirring well to distribute the butter evenly. Sprinkle with salt and garlic powder, keep toasting 3-5 minutes until desired doneness. Turn out onto paper towels to cool.
  2. They will be softer than a normal crouton, you can make these ahead and leave on the counter and they will dry out and crisp up as they sit out. But they are just as delicious soft!

Nutrition Information

Serving 11 serving Calories 629kcal (31%) Carbohydrates 29g (10%) Protein 24g (48%) Fat 47g (72%) Saturated Fat 25g (125%) Polyunsaturated Fat 19g Trans Fat 1g Cholesterol 114mg (38%) Sodium 1159mg (48%) Fiber 2g (8%) Sugar 8g (16%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 629

% Daily Value*

Serving 11 serving
Calories 629kcal 31%
Carbohydrates 29g 10%
Protein 24g 48%
Fat 47g 72%
Saturated Fat 25g 125%
Polyunsaturated Fat 19g 112%
Trans Fat 1g 50%
Cholesterol 114mg 38%
Sodium 1159mg 48%
Fiber 2g 8%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.