Roasted Garlic Cauliflower Soup
on May 03, 2019, Updated Mar 13, 2025
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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 Roasted Garlic Cauliflower 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
More Recipes to Try!
Creamy Roasted Garlic Cauliflower Soup
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
UPDATE NOTE: This recipe was originally posted November 13, 2016. It was updated May 3, 2019 with new photos and improved instructions.
Can I use frozen cauliflower? Perhaps roast it along with the garlic to remove any excess water after defrosting? I see someone else asked about using frozen cauliflower in 2016 but I don’t see any answer or any other mentions about it. I’m have multiple teeth extracted this week and won’t be able to chew for several weeks, so am looking for creamy soups I can eat. This looks so good because it can be frozen, which most “creamy” soups can’t be. Thanks for your response.
That should be fine. Defrost and drain frozen cauliflower and then either just use it like that, or you could roast it with the garlic if you like. Thanks.
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!