There’s something incredibly comforting about a bowl of creamy roasted garlic and cauliflower soup. The nutty, caramelized notes of roasted garlic combined with the tender, earthy cauliflower create an unforgettable flavor experience. This soup is perfect for cozy family gatherings or as a heartwarming meal on chilly evenings. Creating it together in the kitchen can be a beautiful moment of bonding and creativity with your loved ones.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 1 large head of cauliflower, chopped into florets
- 1 whole garlic bulb
- 3 tablespoons olive oil, divided
- 1 large onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped
- Optional: crispy garlic chips for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the top off the garlic bulb, drizzle with 1 tablespoon of olive oil, and wrap in aluminum foil. Place on the baking sheet with the cauliflower florets spread out in a single layer. Drizzle the cauliflower with 2 tablespoons of olive oil, and season with salt and pepper.
- Roast the cauliflower and garlic in the preheated oven for 30-35 minutes, until the cauliflower is tender and lightly browned.
- In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of the skins and add them to the pot along with the roasted cauliflower.
- Pour in the vegetable broth, bring to a simmer, and cook for 10 minutes to allow the flavors to meld.
- Carefully blend the soup in batches until smooth, either using an immersion blender directly in the pot or transferring to a blender.
- Return the blended soup to the pot and stir in the heavy cream or coconut milk. Season with additional salt and pepper, if needed.
- Ladle the soup into bowls, top with crispy garlic chips and a sprinkle of fresh parsley. Serve hot with a side of crusty bread.
Helpful Tips
For an extra depth of flavor, try adding a pinch of smoked paprika. If you prefer a lighter version, you can substitute the heavy cream with low-fat milk or almond milk. This soup can also be made ahead and stored in the refrigerator for up to three days or frozen for up to one month. Simply reheat it slowly on the stove, stirring occasionally.
Conclusion
There you have it—a creamy, delectable roasted garlic and cauliflower soup that’s sure to become a family favorite. We would love to see your culinary creations! Share your dishes using #ZynahzRecipes or tag us on Instagram @Zynahz. Don’t forget to leave your feedback on our website and subscribe to our newsletter for the latest recipes and updates. Follow Zynahz on social media for more inspiring recipes. Happy cooking!
