Cozy Roasted Garlic & Cauliflower Soup – Better Than Takeout!
This Cozy Roasted Garlic and Cauliflower Soup is a creamy, comforting dish that celebrates the natural sweetness of roasted cauliflower and mellow richness of roasted garlic. Finished with butter and Parmesan, it’s a soul-warming bowl perfect for chilly days.
- Prep Time: 15-20 minutes
- Cook Time: 40-50 minutes
- Total Time: 55-70 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting, Blending, Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the roasted base:
- 1 head cauliflower, florets separated (about 4 cups of florets)
- 3 tbsp olive oil, divided
- Salt and black pepper
- 2 heads garlic, peeled (large cloves for easier roasting)
For the soup:
- Salt and black pepper to taste
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 4 cups vegetable broth
- 1/4 cup grated Parmesan cheese (freshly grated preferred)
For serving:
- Sliced green onion, for garnish
- Ground black pepper
- Extra grated Parmesan cheese
- Reserved roasted cauliflower florets
Instructions
1. Preheat your oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper and set aside. Trim excess skin off each garlic head and slice off the tops to expose the cloves. Prepare the cauliflower by separating it into florets and chop the yellow onion.
2. Place each prepared garlic head on a piece of foil and drizzle with 1 teaspoon olive oil. Loosely wrap the foil around each garlic head. Arrange the cauliflower florets on the baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and black pepper. Toss well and spread into an even layer. Place foil-wrapped garlic on the same baking sheet. Roast for 35 minutes, stirring cauliflower halfway through. Reserve 4 cauliflower florets for garnish. Unwrap garlic and squeeze out the roasted cloves.
3. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and season lightly with salt and pepper. Sauté for 5 to 7 minutes, until softened and translucent.
4. Add the roasted garlic cloves and remaining roasted cauliflower florets to the pot with the onion. Stir and cook for 2 minutes. Pour in the vegetable broth and bring to a simmer. Cook gently for 20 minutes, until vegetables are very tender.
5. Use a blender or immersion blender to puree the soup until smooth. Return the soup to the pot. Stir in the unsalted butter and grated Parmesan cheese until fully melted and incorporated. Taste and adjust seasoning with salt and pepper.
6. Ladle the soup into bowls. Garnish with reserved roasted cauliflower florets, extra grated Parmesan, sliced green onion, and a fresh grind of black pepper. Serve hot.
Notes
For deeper flavor, don’t skip roasting the garlic and cauliflower — it makes a huge difference.
If you prefer a vegan version, use olive oil instead of butter and omit the Parmesan or replace it with a vegan alternative.
This soup stores well in the refrigerator for up to 4 days and freezes beautifully.