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.
Loved the flavor of this recipe. Ours did not come out at creamy, we used a food processor instead of a blender. Might that have made a big difference?
That could be. I don’t think a food processor would get it nearly as creamy. I’m glad you enjoyed the flavour though.
The recipe calls for rosemary but I don’t see it anywhere in the instructions. Is it a garnish, or simmered with everything else?
It goes in with the thyme and is simmered with everything else. Enjoy!
I just made this recipe and I’m going to bring it to work and try it. The only thing I did different was use basil olive oil. It looks so good and i cannot wait to try it.
I hope you enjoy it! Let me know!
How much is a serving size and approximately how many servings per recipe?Â
Also, do you have the nutrition info? It’s crucial to me to know this! I really really want to make this though!!! Thank you!!!!
Just wanted to say I think the calories are roughly 51 calories per cup. Also I added some garlic salt and sprinkled a bit of parmesan cheese on top (making it not very vegan sorry!) But it was amazing! Thanks for the recipe.
Good to know! Thanks, I hadn’t calculated this one. Glad you enjoyed it!
Does anyone know the nutrition for a cup?
Hi Becca, Sorry I don’t have the exact nutrition for this recipe but for 1 cup it would be very low calorie with just some carbs as it’s just veggies and stock! I hope you enjoy it if you try it.
I have a fabulous clean eating cream of cauliflower soup recipes (without cream!) that I make all the time, but am excited to give this one a try for variety. Love the idea of 2 heads of roasted garlic and the amazing flavor that must add. Can’t wait to try! Thank you!
Awesome! I hope you enjoy it!! It is so good with all the roasted garlic flavour. What do you add to yours to make it creamy?
I loved it so much! This was so quick and easy and delicious! I added some red pepper flakes and parsley flakes at the very end before I ate it too! Mmmm….mmm….good! Thank you for sharing this I need more garlic in my life and this was a great way to add it! Love it!
Oh, yum. It sounds so good with some spice added to it! So glad you enjoyed the recipe. Thanks for the feedback!
I don’t see any milk substitute listed in the recipe but I see someone mentioned almond milk in the comments. My soup didn’t come out as pictured and I have a feeling there was something missing. Is there supposed to be almond milk ? I’ don’t see it mentioned anywhere! My soup was ok but definitely not like everyone is describing here.
It was an error when I first wrote out the recipe. I didn’t use any milk in the final version…I’d just forgot to remove it from the instructions. Sorry it didn’t come out as good as you thought it might. I love this one every time 🙂
Hy Deryn,
This recipe was outstanding! I made it for Thanksgiving and used it as a vegan gravy. Could not believe how good it was and virtually oil free, no flour, etc. I actually doubled the amount of cauliflower and kept the other proportions the same and it was wonderful. I did make my own stock, which probably didn’t hurt, and used purple carrots, which made the gravy dark and look very much like a meat gravy. Also, I added shiitakes at the very end, which I sauted in a bit of stock with a little miso. Don’t think the miso was really necessary (or the mushrooms–but tasty). I really can’t say enough good things about this recipe. Deceptively easy. My mom, who is hard customer is in love with it and couldn’t believe it was cauliflower. I’m guessing the two roasted bulbs of garlic are a big contributing factor to how delicious it is. Tonight for leftovers, I added some stock and some additional unusual mushrooms and had a wonderful mellow, yet rich, three mushroom soup. Thanks again! Definitely a keeper.
That’s so awesome! I’m so glad you guys enjoyed it! Love the sound of mushrooms at the end! I love all the roasted garlic in this recipe, it makes it so creamy and flavourful! Thanks for your comment 🙂
With all the changes you made to the recipe, how can you even rate it?? I’m glad you enjoyed it, but your comments have no relevance to the recipe as posted.Â
Hi Kim! Mary didn’t really make any changes besides adding mushrooms at the end. Using purple carrots and your own stock won’t really change the recipe. I hope that helps and you enjoy it if you decide to give it a try!
Hi,
I made this soup last night and it is so good! ???? I really enjoyed it. I’m heading home for lunch and looking forward to having a bowl while watching old episodes of FRIENDS on DVD! ????
I have a question. I’m tracking my meals on myfitnesspal and was wondering if you have the nutrition facts.
Thanks.
I’m sorry, I don’t have the macros created for this one…but it’s very low macros, I do know that much! You’ll have to create a recipe in MyFitnessPal, weighing the amount of your final recipe to use as the serving size. Then you can dish out 200, 300, 400 g whatever and use that as your serving. Glad to hear you enjoyed it!