Roasted Garlic Cauliflower Soup
This creamy roasted garlic cauliflower soup has a rich, deep garlic flavour and ultra smooth texture you will love.
Made with everyday ingredients like garlic, cauliflower, carrot and broth, this soup is easy to make but still packed with flavour.
If you tend to double the garlic called for in recipe kinda person, this soup is for you. This soup is:
- made with 2 whole bulbs of roasted garlic
- low in fat and carbs
- vegan and gluten-free – it’s just veggies!
- ultra smooth and creamy
- rich, deep, savoury flavour
- doubles as an amazing gravy
- easy to make with minimal ingredients
How to Make this Soup
This soup is very easy to make with just a handful of simple ingredients. You’ll start by getting the roasted garlic in the oven.
Simply cut the tops off, drizzle with a little olive oil, wrap in foil and roast away until soft and fragrant. This usually takes about 30 minutes. I used two whole bulbs. Like I said, this soup is for garlic lovers!
After you’ve roasted the garlic, everything gets cooked up in a soup pot then blended and that’s it!
More Soup Recipes
Loving this cauliflower soup? You might like these recipes too:
- Vegan Sweet Potato Corn Chowder
- Creamy Cauliflower Wild Rice Soup
- Cauliflower Potato Soup with Peas
- Easy Vegan Minestrone Soup
- Red Lentil Tomato Soup
- Coconut Ginger Carrot Soup
Did you try this recipe? I’d love to hear about it! Click here to leave a review.Print
Creamy Roasted Garlic Cauliflower Soup
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
This creamy roasted garlic cauliflower soup is low in fat and carbs but packed with flavour and nutrition. Once the garlic is roasted, it can be ready in about 20 minutes. It’s thick, creamy, rich in flavour and perfect for dunking crispy bread in.
- 2 bulbs of garlic
- 2 small or 1 large white onion, diced
- 2 carrots, peeled and chopped
- 4 cups chopped cauliflower
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 3.5 cups vegetable stock
- salt and pepper, to taste
- Preheat oven to 400 degrees.
- Cut the tops of the bulbs of garlic so each clove is slightly exposed. Place each bulb on a small piece of tinfoil then drizzle 1/4 tsp of olive oil over each bulb. Wrap up in the foil and roast for 35 minutes.
- Add the onion and carrot to a soup pot with a splash of the vegetable stock and cook until starting to soften, about 5-6 minutes.
- Add the cauliflower, stock, rosemary and thyme. Squeeze the roasted garlic out of the bulbs and add to the pot.
- Simmer until the cauliflower and carrots are completely soft and tender, approximately 20-25 minutes.
- Carefully pour into a blender an mix until smooth and creamy.
- Season with salt and pepper.
- Serving Size: 1/6 of recipe
- Calories: 72
- Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
Keywords: creamy cauliflower soup, easy cauliflower soup
UPDATE NOTE: This recipe was originally posted November 13, 2016. It was updated May 3, 2019 with new photos and improved instructions.
Do you have any recommendations on how you would make this recipe in a slow cooker?
I would still roast the garlic in the oven. Then you can either saute the carrot and onion first on the stovetop and then add them to the slow cooker with the roasted garlic and everything else or skip that and just add the roasted garlic and everything else to the slow cooker and cook until cauliflower and carrot are tender – maybe a few hours on high or 5-6 hours on low. Blend in the pot with an immersion blender or transfer to a blender to blend thanks!
I was a little disappointed with the soup only because it tasted mostly of carrots. Maybe mine were too big. I don’t know. I was hoping for more of a cauliflower, roasted garlic taste. Maybe I will try again with less carrots, more cauliflower.
Thanks for the feedback, Ryan. Let me know if you make it again.
Hi Deryn, I absolutely love this recipe, it is one of my favourites. I am also crazy about the gorgeous pictures!
Thank you so much!
A great soup! Tasty, filling and easy to make. Ingredients are cheap and easy to obtain. Love this recipe. Will make again and again for sure!!!
That’s great to hear, Harmony! So happy you enjoyed it.
Hi! I completely forgot to buy carrot. Can I use celery or potatoes in place of carrots?
Yes, either should be fine. It won’t be quite the same consistency but it should be ok. You could use either or a mixture for roughly 1.5 cups.
Hello, I’m from Europe so I don’t really know how to measure in cups. How many grams is 6 cups of cauliflower?
It’s 4 cups, which is about 600 g.
this was great. i added roasted garlic, also pureed.
Perfect! So glad you enjoyed it.
Just made this soup. Its very good! I added an extra head of roasted garlic and all of the garlic heads were on the large size. I also doubled the rosemary (I used fresh) Delicious!! I will definitely be making this again.
I don’t hv garlic bulbs, but tons of peeled garlic- can I roast those?
Yes, that should work..I’d add a very small amount of olive oil to them and roast until tender. I’ve never tried it though so I can’t guarantee results. Let me know if you try it!
Oh my goodness, the flavors! Aaaaamaaaazing!
if you add butter-fried sage at the end it really hits the spot
Ooh, that sounds amazing!
This soup was delicious, though not as garlic as I was expecting (hoping for?). Next time I might look for some bigger garlic bulbs. My family—kids included—loved it, though! Thanks, Deryn for another good one!
I’ve made this recipe twice this week! I am still figuring out the best ratio for the garlic as this is coming out pretty subtly (we love garlic-forward flavors in my house). We add a dash of hot sauce to our bowls. So yummy!
This soup is delicious! We’re not vegan or vegetarian so I used chicken stock. I also cooked a dinner ham alongside because teenagers. I will say the ham added in individual bowls was really good, but it’s wonderful as is too. I used my immersion blender for less cleanup.
Happy to hear you enjoyed it!
Real talk–how garlicky is this? It looks delicious and I want to try it for meal prep, but I’m wary of having garlic breath for days.
Hmm, I mean it does have a lot of garlic in it but it’s roasted and blended, so not as strong as raw garlic however, if you’re worried about garlic breath, maybe try one of my many other soup recipes for meal prep!
Almond milk?? Where was that?? This tasted AWFUL.
I’m sorry, what do you mean about almond milk? Can you elaborate what didn’t work for you? Did you follow the recipe exactly?
I’m so glad you liked it! Thanks for letting me know!
You mention celery in the introduction but I don’t see it in the ingredients or preparation steps
When I revised the recipe, I omitted the celery. I forgot to remove it from the intro – oops. You can still add some if you want though – 2 ribs diced along with the carrots. It’s good either way. Enjoy!
This is yummy and super easy. I roasted the cauliflower along with the garlic in deepen the flavor and it came out wonderfully. I used an immersion blender. I had to add more liquid than recommended and the texture was still kind of thicker than soup but that’s the cauliflower, not the recipe. I made this for me (clean keto) and added some chicken breast and my daughter (vegan) ate it with some sourdough bread and had 2 servings. Will make again! Thank you!!
So glad you enjoyed it! Love that you roasted the cauliflower too…that sounds so good!