Description
A velvety, golden soup made by roasting cauliflower, onions, and a whole head of garlic until caramelized and nutty. It is creamy without needing heavy cream, offering a comforting, low-effort meal perfect for chilly weather.
Ingredients
Scale
- 1 large head of cauliflower (about 2.5 lbs / 1.1 kg), cut into florets
- 1 large head of garlic, top cut off to expose cloves
- 1 large yellow onion, chopped into large chunks
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon sea salt, divided
- 1/2 teaspoon black pepper, divided
- 2–3 fresh sprigs of thyme or 1 teaspoon dried thyme
- 3–4 cups vegetable or chicken broth (low-sodium)
- 1/2 cup heavy cream or half-and-half (optional)
- 1 tablespoon butter
- 1/2 teaspoon white pepper
- Optional toppings: crispy bacon bits, toasted pumpkin seeds, fresh herbs, red pepper flakes, truffle oil, sour cream, or Greek yogurt
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
- Place the garlic head on a small piece of foil, drizzle with a little olive oil, and wrap tightly. Place on the sheet pan with cauliflower florets and onion chunks.
- Drizzle the vegetables with the remaining olive oil. Sprinkle with salt, pepper, and thyme. Toss to coat evenly.
- Roast for 35-40 minutes until cauliflower is tender and browned in spots, and garlic is soft and golden.
- Remove from oven and let cool slightly. Squeeze the roasted garlic cloves out of their skins and discard the skins.
- Transfer the roasted cauliflower, onions, and garlic cloves into a large pot or Dutch oven.
- Pour in the broth and bring to a simmer over medium heat for 5 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a standard blender.
- Taste and adjust seasoning with salt and pepper. Stir in the cream (if using) and butter.
- Simmer for 2-3 minutes until heated through and glossy. Add more broth if too thick, or simmer uncovered to reduce if too thin.
- Ladle into bowls and serve immediately with crusty bread and desired toppings.
Notes
Roasting the cauliflower and garlic is essential for developing deep, nutty flavors and avoiding a watery texture. For a vegan version, skip the butter and cream, and use vegetable broth and coconut milk. The soup tastes better the next day as flavors meld. It freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 4
- Protein: 6
Keywords: roasted garlic cauliflower soup, fall recipes, cozy soup, vegetarian soup, gluten-free soup, easy dinner, creamy soup, one pot meal