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Roasted Cauliflower and Garlic Soup

This roasted cauliflower and garlic soup features caramelized vegetables blended into a smooth, velvety texture. The roasting process intensifies natural sweetness and smoky flavors, resulting in a comforting, luxurious puree with a rich appearance.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head cauliflower preferrably large, with leaves removed
  • 4 cloves garlic whole unpeeled cloves
  • 2 tablespoons olive oil for roasting
  • 4 cups vegetable or chicken broth for simmering and blending
  • to taste salt salt adjust to preference
  • to taste black pepper black pepper freshly ground, optional

Equipment

  • Baking sheet
  • Blender

Method
 

  1. Preheat your oven to 400°F (200°C). Place the cauliflower on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss gently to coat evenly, then spread out in a single layer. Roast for about 30-35 minutes, until the cauliflower is golden and tender.
  2. While the cauliflower roasts, peel the garlic cloves and set them aside. Once the cauliflower is nearly done, add the garlic cloves to the baking sheet during the last 10 minutes of roasting. Roast until the garlic becomes fragrant and lightly caramelized.
  3. Remove the baking sheet from the oven and allow the roasted cauliflower and garlic to cool slightly. Transfer the cauliflower and garlic to a large pot. Pour in the vegetable or chicken broth and bring to a gentle simmer over medium heat.
  4. Using an immersion blender or regular blender, blend the mixture until smooth and velvety. If using a regular blender, blend in batches, filling the blender only halfway and venting the lid to avoid splatters. Return the blended soup to the pot if necessary.
  5. Season the soup with salt and black pepper to taste. Stir well and let it simmer for another 5 minutes to meld the flavors.
  6. Taste the soup and adjust the seasoning as needed. Serve hot, garnished with a drizzle of olive oil or fresh herbs if desired.

Notes

For extra creaminess, add a splash of heavy cream or a dollop of yogurt before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.