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Creamy Roasted Cauliflower Soup with Roasted Garlic

A close-up of a creamy bowl of roasted cauliflower soup garnished with roasted cauliflower florets.
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Make this comforting roasted cauliflower soup for a satisfying weeknight dinner. Roasting the cauliflower and garlic deepens the flavor, resulting in a velvety texture without heavy cream.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 head garlic, top sliced off
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 4 cups vegetable broth
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh lemon zest

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Place the whole garlic head, cut-side up, on the same sheet and drizzle the exposed top with the remaining 1 tablespoon of olive oil.
  2. Roast 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 cook until soft, about 5 minutes.
  4. Squeeze the roasted garlic pulp from the skin into the pot. Stir to combine with the onion.
  5. Add the roasted cauliflower florets and the vegetable broth to the pot. Bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 10 minutes to allow flavors to meld.
  6. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety. If the soup is too thick, add a little more broth until you reach your desired consistency.
  7. Return the soup to the pot if necessary. Taste and adjust salt and pepper. Stir in the fresh lemon zest just before serving.

Notes

  • For a richer flavor, substitute half of the vegetable broth with chicken broth.
  • If you want a cheesy finish, stir in 1/2 cup of grated sharp cheddar cheese after blending.
  • This soup freezes well for up to three months. Cool completely before storing in airtight containers.

Nutrition

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