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Roasted Garlic Cauliflower Soup (Ultra Creamy!) – Cozy, Velvety & Comforting

This Roasted Garlic Cauliflower Soup is luxuriously creamy, deeply flavorful, and perfect for cozy days when you crave comfort without heaviness. Roasting the garlic transforms it into a sweet, mellow base that blends seamlessly with tender cauliflower, creating a silky soup that tastes indulgent while staying simple and nourishing. Whether you’re planning a warm lunch, a light dinner, or a starter for a special meal, this soup delivers ultra-creamy texture and rich roasted flavor with minimal ingredients and maximum satisfaction.
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Prep Time 10 minutes
Cook Time 15 minutes
Roast Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 large head cauliflower cut into florets
  • 1 whole garlic bulb
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
Soup Base
  • 1 medium onion diced
  • 4 cups vegetable broth
Creamy Finish
  • 1 cup milk or plant-based milk
  • Optional: ½ cup cream or plant-based cream for extra richness
Optional Garnish
  • Black pepper
  • Olive oil drizzle
  • Fresh herbs
  • These ingredients create a smooth roasted garlic cauliflower soup with deep flavor and a velvety finish.

Equipment

  • Baking sheet
  • Parchment paper
  • Large soup pot or Dutch oven
  • Blender or immersion blender
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Step 1: Roast the Garlic and Cauliflower
  1. Preheat the oven to 200°C (400°F).
  2. Place cauliflower florets on a parchment-lined baking sheet.
  3. Slice the top off the garlic bulb, drizzle with a little olive oil, and wrap loosely in foil.
  4. Drizzle cauliflower with olive oil, season with salt and black pepper, and toss to coat.
  5. Roast cauliflower and garlic for 30–35 minutes, until cauliflower is tender and lightly golden.
Step 2: Sauté the Onion
  1. In a large pot over medium heat, add a small drizzle of olive oil.
  2. Add diced onion and cook for 4–5 minutes until soft and translucent.
Step 3: Build the Soup
  1. Add roasted cauliflower to the pot.
  2. Squeeze the roasted garlic cloves out of their skins directly into the pot.
  3. Pour in vegetable broth and stir to combine.
Step 4: Simmer
  1. Bring the soup to a gentle simmer.
  2. Cook for 10 minutes to let flavors meld.
Step 5: Blend Until Creamy
  1. Blend the soup until completely smooth using an immersion blender or countertop blender.
  2. Return to low heat.
Step 6: Finish with Creaminess
  1. Stir in milk (and cream if using).
  2. Simmer gently for 2–3 minutes without boiling.
  3. Taste and adjust seasoning as needed.

Notes

🧊 Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or microwave, stirring occasionally.
Add a splash of broth or milk if the soup thickens.
🥄 Variations
Extra Creamy: Add more cream or plant-based cream.
Spicy: Add a pinch of chili flakes before blending.
Herby: Blend in thyme or rosemary.
Protein Boost: Stir in white beans before blending.
Roasted Veg Mix: Add roasted carrots for extra sweetness.
❓ 10 FAQs
Does roasting garlic really matter?
Yes, it adds sweetness and depth.
Is this soup heavy?
No, it’s creamy but light.
Can I make it vegan?
Yes, use plant-based milk and cream.
Can I freeze this soup?
Yes, freeze for up to 2 months.
Will it thicken as it cools?
Yes, slightly—add liquid when reheating.
Can kids eat this?
Yes, very mild and smooth.
Do I need cream?
No, milk alone works well.
Can I double the recipe?
Absolutely—perfect for meal prep.
What blender works best?
Immersion or countertop both work.
What pairs well with this soup?
Crusty bread, salad, or roasted vegetables.
🏁 Conclusion
This Roasted Garlic Cauliflower Soup is ultra-creamy, deeply comforting, and full of rich roasted flavor—an elegant yet simple soup you’ll want to make again and again.