Best Roasted Cauliflower and Garlic Soup

roasted cauliflower and garlic soup

Roasted cauliflower and garlic soup is a delicious and healthy soup that is perfect for a cold winter day. The cauliflower is roasted in the oven until it is tender and caramelized, and then it is blended with garlic, vegetable broth, and cream to create a smooth and flavorful soup.

Here is a recipe for roasted cauliflower and garlic soup:

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  • 1 head of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cloves garlic
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, for garnish (optional)
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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
  3. Roast the cauliflower for 20-25 minutes, or until tender and golden brown.
  4. While the cauliflower is roasting, roast the garlic. Place the whole garlic cloves on a separate baking sheet and roast for 15-20 minutes, or until softened.
  5. Once the cauliflower and garlic are roasted, add them to a large pot or Dutch oven along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Remove the soup from the heat and let it cool slightly. Then, puree the soup in batches using an immersion blender or a blender.
  7. Stir in the heavy cream and Parmesan cheese. Season with additional salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley (optional).

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