Roasted Cauliflower and Garlic Soup

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This velvety roasted cauliflower and garlic soup bursts with flavor from the whole roasted garlic bulb. A touch of decadence comes from the luxurious drizzle of truffle oil.


  • 1 head cauliflower, cut into small florets
  • 3 tablespoons olive oil, divided
  • 1 whole garlic bulb
  • 4 cups vegetable broth
  • 2 tablespoons truffle oil, plus more for drizzling
  • 1/2 cup heavy cream
  • Salt and pepper to taste


  1. Preheat and Roast: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper. Toss the cauliflower florets with 2 tablespoons of olive oil and spread them on the prepared baking sheet. Cut the top off the garlic bulb to expose the cloves. Drizzle the exposed cloves with the remaining 1 tablespoon of olive oil and wrap the bulb in aluminum foil. Place the wrapped garlic on the baking sheet with the cauliflower. Roast everything for 30 minutes, or until the cauliflower is golden brown and the garlic is soft.
  2. Blend and Simmer: Let the roasted garlic cool slightly. Squeeze the roasted cloves out of their skins. Combine the cauliflower, garlic cloves, vegetable broth, and truffle oil in a blender. Blend the mixture until it’s smooth. Transfer the blended mixture to a large saucepan and bring it to a simmer for 8 to 10 minutes.
  3. Cream and Season: Stir in the heavy cream and heat the soup through. Season the soup to taste with salt and pepper.
  4. Serve and Enjoy: Ladle the creamy soup into bowls and garnish with a light drizzle of additional truffle oil, if desired.

Nutrition Facts (per serving)

  • Calories: 205
  • Fat: 19g
  • Carbs: 8g
  • Protein: 3g

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  1. […] Simmer: Add the tomato paste (optional) and bring the mixture to a simmer. Reduce heat and cook for 5-10 minutes, or until the liquid has slightly thickened. Taste and adjust seasonings as needed. […]

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