Roasted garlic cloves blended with perfectly roasted cauliflower make this a soup to remember! It's very quick and easy to prepare. Simply blend everything together with some sauteed onions, vegetable broth, lemon juice, and nutmeg, and you are good to go in 45 minutes - mostly hands-off! Top with a few red pepper flakes and sliced spring onions, and serve with a slice of crusty bread.
I am a lover of all things roasted, including roasted fennel, potatoes, carrots, and even mixed veggies, like Mediterranean roasted vegetables. They are simple to prepare, mostly hands-off, and once ready, they can be used on many dishes, from dressing pasta to mixing in salads or blending in soups!
This roasted garlic cauliflower soup recipe is the creamiest, most delicious soup you can hope for on a cold, rainy day.
It simply involves roasting cauliflower florets and garlic cloves, then adding them to a vegetable broth filled with lightly fried onions. Blend it all until creamy smooth with a dollop of butter. Finally, mix a little freshly grated nutmeg and lemon juice into it to add warmth and balance the zing.
You will have a ready-to-serve soup pot in under 45 minutes! Serve a nice hot soup bowl topped with a few pieces of reserved roasted cauliflower florets, chopped fresh spring onions, and a few red pepper flakes!
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💎 Why This Recipe Works
- This creamy roasted cauliflower soup requires no cream to be creamy and smooth. It's all about blending the right proportions of liquid and vegetables to create a velvety result!
- The recipe uses very few simple ingredients, which are enhanced by even simpler cooking processes like roasting and sauteeing. It is the perfect meal for a midweek dinner but delicate and scrumptious enough for a dinner party!
- It is vegetarian as is - for a vegan and dairy-free version, simply swap dairy milk for vegan butter!
🛒 Ingredients
- Cauliflower: When buying cauliflower, check that the heads are tightly closed together, the florets have a creamy-white color, while the leaves are bright green. Avoid the ones with brown spots or are discoloring, as they are starting to wilt. Smaller cauliflower heads have a sweeter taste, compared to the larger ones, that have a stronger flavor.
- Nutmeg: If possible, opt for the one you can grate at home, rather than purchasing the ready ground one, as this tends to love flavor and depth.
Be sure to check the recipe card for all the ingredients and steps you need—every detail counts!
♻️ Substitutions And Variations
- Onion: Opt for white or yellow onions, rather than red for this recipe. Their flavor is mellower, and once sauteed pairs wonderfully with the roasted garlic and cauliflower.
- Spices: For added heat, you can add ½ teaspoon of cayenne pepper or paprika to the cauliflower before roasting it. This will also make the soup look a little more yellow-orange than white.
- Broth: I like to use vegetable stock or vegetable broth for this soup, and I often use a cube that I mix in hot water. Chicken broth or chicken stock can be used too, however, this would make the recipe non-vegetarian - also, ensure it is not double concentrated or too salty, as this would ruin the recipe. I'd stay clear of beef versions for this one!
- Butter: Use vegan butter to turn this into a dairy-free and vegan soup.
👩🏻🍳 How To Make (Step-By-Step)
- Toss the washed florets of cauliflower in a bowl. Season with salt and ground black pepper, and three tablespoons of olive oil.
- Peel 3 or 4 garlic cloves and place them in a piece of aluminum foil with a couple of teaspoons of olive oil. [Picture 1]
- Roast the cauliflower and garlic for 20 minutes, then turn the cauliflower and roast for another 10 minutes. [Picture 2]
- Heat up a tablespoon of olive oil and add the sliced onions to it. Sautee with a pinch of salt until it becomes soft and translucent. [Picture 3]
- Add the roasted garlic and cauliflower to the saucepan and add just enough vegetable stock to cover the vegetables. [Picture 4]
- Warm the soup up and allow it to simmer for 10 minutes, then allow it to slightly cool down for 5-10 minutes.
- Finally, add the soup in batches to the blender and blend it with the butter. The soup will have an airy and creamy texture. [Pictures 5 and 6]
- Once all the soup has been blended, mix it with the freshly grated nutmeg and lemon juice, and warm it up again. [Picture 7]
- Serve this cauliflower soup without cream with a few roasted cauliflower florets on top. Garnish with a few chili flakes, thin slices of green onion, or some homemade croutons. Enjoy! [Picture 8]
🙋♀️ People Also Ask [FAQs]
Yes, you can use frozen cauliflower instead of fresh for the soup. However, keep in mind that frozen cauliflower may have a slightly softer texture compared to fresh cauliflower when roasted. To ensure the best results, thaw the frozen cauliflower before roasting it to remove excess moisture, and adjust the roasting time as needed.
As long as you don't add too much stock to the soup, you will be able to achieve a creamy texture without dairy. When cooking, add just enough to cover the florets and no more - you can always dilhute it later if needed!
The soup can be blended using an immersion blender instead, but be careful with the splashes. It is better to wait a little longer until the soup is cooler before proceeding if using this.
Store the soup in an airtight container in the fridge for up to four days or the freezer for up to three months. Thaw it overnight in the fridge and then heat it up on the stove or in the microwave until thoroughly warm, adding a little stock or water if necessary.
💡 Expert Tips and Tricks
- Even Chopping: Cut the cauliflower in pieces of the same size, so that they cook evenly! Also, do not overcrowd the baking tray - good air circulation allows for better roasting.
- Roast Until Golden Brown: Use high-quality olive oil for roasting the cauliflower and garlic. This withstands high temperatures well and adds a rich flavor to the vegetables. Allow the cauliflower pieces to roast until the edges are brown, as the caramelization will add so much flavor!
- Garlic Lovers: Should you want your soup more garlicky, go ahead and add half or even whole head of garlic instead of only three cloves. Peel the garlic and roast it in foil. This way, you don't have to peel or squeeze it out after cooked, and the olive oil will be deeply flavored!
- Garnish: Add different textures and flavors with the garnish! The classics are some reserved roasted cauliflower florets, freshly chopped parsley or chives, or classic croutons. I personally use slices of green onion [white and green parts!], pepper flakes, crispy pancetta, grated cheddar cheese, or toasted nuts or chickpeas!
- Add Roasted Broccoli: You can mix the two vegetables and follow the recipe as it is, it will be just as delicious!
- Gluten Free: To ensure your soup has no gluten, check the ingredients in the stock or broth. Alternatively, use homemade stock instead.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Roasted Garlic Cauliflower Soup Without Cream
Ingredients
- 2 Large Cauliflowers [2 to 2 ½ lbs florets - 900g to 1kg]
- 5 tablespoon Extra Virgin Olive Oil
- 3-4 Garlic Cloves
- 1 White or Yellow Onion
- 4 Cups Vegetable Stock
- 1 tablespoon Butter
- ¼ teaspoon Grated Nutmeg
- 1 tablespoon Lemon Juice
- Salt and Pepper To Taste
Instructions
- Preheat the oven to 180 degrees Celsius (FAN), 350 Fahrenheit FAN, gas 6 or static oven 200 degrees Celsius or 400 Fahrenheit.
- Cut the cauliflower heads in bite size florets and wash them. Allow them to either rest in the strainer to drain the excess water or use a clean teatowel to speed up the process.
- Toss the florets in a bowl and season with salt and ground black pepper, and three tablespoons of olive oil. Ensure all the pieces are evenly coated, then spread them on a baking tray covered with parchment paper.
- Peel 3 or 4 garlic cloves and place them in a piece of aluminum foil with a couple of teaspoons of olive oil. Close the aluminum foil around the cloves, so that it protects the garlic from overcooking. Place it on the same baking sheet as the cauliflower.
- Place the tray on the middle shelf in the oven and roast the cauliflower and garlic for 20 minutes, then turn the cauliflower, and roast for another 10 minutes. You can roast the vegetables for a little longer if you want a stronger roasted cauliflower taste.
- OPTIONAL: Set aside a handful of the smaller roasted florets to add them on top of the soup before serving.
- On medium heat, heat up a tablespoon of olive oil in a saucepan or dutch oven, and once warm, add the sliced onions to it. Sautee the onion with a pinch of salt until it becomes soft and translucent.
- Add the roasted garlic and cauliflower to the saucepan and add just enough vegetable stock to cover the vegetables. For 2 lbs [900g] of cauliflower florets, you will require about 4 cups of veg stock.
- Warm the soup up and allow it to simmer for 10 minutes, then allow it to slightly cool down for 5-10 minutes.
- Finally, add the soup in bathes to the blender and blend it with the butter. The soup will have an airy and creamy texture.
- Once all the soup has been blended, mix it with the freshly grated nutmeg and lemon juice, and warm it up again.
- Taste for seasoning and adjust if necessary by adding more salt and pepper to taste.
- Serve this cozy soup with a few roasted cauliflower florets on top. Garnish with a few chili flakes, thin slices of green onion, or some homemade croutons. Enjoy!
Notes
- Spices: For added heat, you can add ½ teaspoon of cayenne pepper or paprika to the cauliflower before roasting it. This will also make the soup look a little more yellow-orange than white.
- Even Chopping: Cut the cauliflower in pieces of the same size, so that they cook evenly! Also, do not overcrowd the baking tray - good air circulation allows for better roasting.
- Garnish: Add different textures and flavors with the garnish! The classics are some reserved roasted cauliflower florets, freshly chopped parsley or chives, or classic croutons. I personally use slices of green onion [white and green parts!], pepper flakes, crispy pancetta, grated cheddar cheese, or toasted nuts or chickpeas!
- Storage: Store the soup in an airtight container in the fridge for up to four days or the freezer for up to three months. Thaw it overnight in the fridge and then heat it up on the stove or in the microwave until thoroughly warm, adding a little stock or water if necessary.
Diana says
Absolutely delicious!
Elle John says
Thank you!
Crystal Synder says
This is delicious…and I don’t even like cauliflower!!! Thank you for your tasty and healthy recipes, equal parts important over here in our house!
Elle says
Thank you, Crystal!! ?
Diane says
Everyone (4 adults)in the family loved this soup – husband said it was the best soup he’d ever had!!
Elle says
Thank you very much, Diane! ??
Patty says
I made this and the roasted cauliflower really makes it!!! Did not use blender, used old fashion beater, kept it a little chunky. Delicious!
Elle says
That sounds delicious! ?? Thank you, Patty!
Tracy says
Absolutely love this recipe. Extremely filling.
Elle says
Thank you, Tracy! ?????