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:
- nutritious
- 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
For similar soups that are also healthy and easy to make, this Easy Vegan Broccoli Cauliflower Soup and Kale and Cauliflower Soup are really good.
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! Scroll down to the comment section to leave a star rating and review.
⭐️⭐️⭐️⭐️⭐️
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
Description
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 72
- Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
UPDATE NOTE: This recipe was originally posted November 13, 2016. It was updated May 3, 2019 with new photos and improved instructions.
Do you use fresh herbs or dried?
Just finished making this soup
Love it
Thanks
Loved this recipe. The roasted garlic smelled great baking in the oven. The soup was rich and creamy. I even used a cup of this soup in some regular can tomato soup. Delicious !
Awesome. So happy you enjoyed it, Codie! Thanks for your comment. 🙂
This soup was delicious! I am on a 5-2 fast diet, and I made a batch for my diet days. The only thing I did differently was to just chop the garlic and add it. Too lazy to roast it, although I may do that next time. Love how is is a “cream” soup but without any milk products. Very nice! P.S. I used an immersion blender, too.
So happy you liked it! Throwing the garlic in totally works, depends on how much time you have..and how lazy you are! 😉 I do the same sometimes. I love how creamy it is, too..so good! Thanks for your comment.
What kind of blender…mine was not creamy.
I actually just use an immersion blender but have also made it in my Ninja blender. Any decent high-speed blender or immersion blender should do the trick!
How long does this keep in the fridge? Does it freeze well? Looks soooooo good!
I’ve kept it up to 5 days but I’m not sure after that. I would think that’s close to it’s max. You can definitely freeze it though!
This soup is so good!! Pretty easy to make too, and vegan! Can’t ask for much more 🙂
Could I used frozen cauliflower pieces in here?
Just made this and it was so creamy and delicious, will definitely be making it again and again. Thanks so much for sharing
Yay! So glad you enjoyed it. Thanks for your comment.
This sounds great but I notice there is almond milk mentioned in the instructions but not in the ingredient list. How much does this recipe call for?
Thanks so much…
Guess we wing it…to thickness desired. I might substitute coconut milk