Creamy Roasted Garlic Cauliflower Soup

$- 1 large head of cauliflower, chopped into florets - 1 whole bulb of garlic - 3 tablespoons olive oil - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 1 teaspoon fresh thyme - Salt and black pepper - Fresh parsley, finely chopped - Optional paprika Gathering the right ingredients is key for a great soup. Cauliflower gives a lovely texture. The garlic adds a rich, sweet flavor that makes this soup special. Olive oil helps everything roast perfectly. For added depth, vegetable broth brings all the flavors together. If you want creaminess, have heavy cream ready. If you prefer a dairy-free option, coconut cream works well. Fresh thyme gives a hint of earthiness that brightens each bite. Don’t forget to season your soup. Salt and black pepper enhance the flavors. Fresh parsley adds a burst of color and freshness. If you enjoy a bit of heat, a sprinkle of paprika is a nice touch. Now that you have all your ingredients, you're ready to create a bowl of comfort with this creamy roasted garlic cauliflower soup! {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Slice off the top of the garlic bulb, exposing the cloves. - Drizzle with 1 tablespoon of olive oil. - Wrap the garlic tightly in foil. - Roast it for 30-35 minutes until soft and golden brown. Roasting garlic softens its sharp flavor. This makes it sweet and rich. You will love how it adds depth to the soup. - Take 1 large head of cauliflower and chop it into florets. - Toss the florets in a bowl with 1 tablespoon of olive oil. - Sprinkle with salt and black pepper. - Spread the florets on a baking sheet. - Roast them for 25-30 minutes until golden and tender. Roasting brings out the natural sweetness in cauliflower. It enhances the flavor and gives a lovely texture to the soup. - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 finely chopped onion. - Sauté for about 5-7 minutes, stirring often. - Cook until the onion turns translucent and fragrant. Sautéing the onion builds a solid base for the soup. The sweet aroma fills the kitchen as the onion cooks. - Squeeze the soft roasted garlic from the bulb into the pot. - Add the roasted cauliflower and 1 teaspoon of thyme. - Pour in 4 cups of vegetable broth. - Bring the mixture to a gentle simmer and cook for 5 minutes. Combining these flavors allows them to meld beautifully. You will notice how rich the taste becomes. - Use an immersion blender to blend the soup until smooth. - If using a standard blender, work in batches. - Cover the lid with a towel to prevent splatters. Blending creates a creamy texture. This makes your soup velvety and inviting. - Return the blended soup to low heat. - Stir in 1 cup of heavy cream or coconut cream. - Heat through for a couple of minutes. - Taste and adjust seasoning with more salt and pepper if needed. Adding cream gives the soup its luscious quality. It makes each bowl feel richer and more satisfying. Choosing the right cauliflower is key. Look for a head that feels firm and has tight florets. The color should be bright white with no brown spots. This ensures a fresh taste. If you prefer a stronger garlic flavor, roast more cloves. You can add one or two extra bulbs to the mix. It will give the soup a richer, deeper flavor. To achieve the desired creaminess, use heavy cream or coconut cream. The cream helps blend all the flavors together. If you want a lighter soup, skip the cream. Instead, add more broth to keep it smooth. If you don't have an immersion blender, use a regular blender. Blend in small batches and cover the lid with a towel. This prevents hot splatters. Creative garnishes can make your soup look amazing. Try adding a sprinkle of paprika for color. Fresh herbs like parsley add a nice touch too. Drizzling olive oil on top gives it a shiny finish. A sprig of thyme adds elegance and flavor. These simple steps make your soup not just tasty, but also a feast for the eyes. Pro Tips Perfect Roasting: To achieve the best flavor, make sure your cauliflower florets are evenly coated with olive oil and spaced out on the baking sheet. This allows them to roast evenly and develop a nice caramelization. Garlic Handling: When roasting garlic, ensure you slice off just the top of the bulb to expose the cloves without losing too much of the garlic itself. This maximizes the flavor and ensures the cloves stay intact for easy squeezing. Blending Tips: If using a standard blender, allow the soup to cool slightly before blending in batches. Always cover the lid with a kitchen towel to prevent splatters and ensure safety when blending hot liquids. Flavor Adjustments: After adding the cream, taste the soup again and adjust the seasoning. A little extra salt or a squeeze of lemon can enhance the flavors significantly, making the soup even more delicious. {{image_4}} To make this soup dairy-free, use coconut cream instead of heavy cream. Coconut cream adds a rich texture while keeping the soup smooth. It also gives a subtle sweetness. If you prefer less coconut flavor, use just a little. Mix in the coconut cream at the end for the best result. This swap makes the soup creamy and tasty without dairy. Want to make your soup heartier? Add some protein! Chickpeas work great in this creamy soup. They blend well and add nice texture. Just drain and rinse canned chickpeas before adding them. If you prefer chicken, poach it separately and shred it. Stir the chicken into the soup just before serving. Both options boost nutrition and keep you full. If you like a bit of heat, spice it up! Adding red pepper flakes gives the soup a nice kick. Start with a pinch, then taste it. You can always add more if you like it spicier. Alternatively, smoked paprika adds a warm, rich flavor. It pairs beautifully with the garlic and cauliflower. Sprinkle it in when you blend the soup for a new twist. To store your creamy roasted garlic cauliflower soup in the fridge, first cool it down. Then, transfer the soup to an airtight container. This will keep it fresh. You can store it in the fridge for up to 5 days. To freeze your soup, let it cool completely. Pour it into freezer-safe containers, leaving some space at the top for expansion. Seal the containers tightly. You can freeze the soup for up to 3 months. To reheat frozen soup, place it in the fridge overnight to thaw. Warm it in a pot over low heat, stirring often until it’s hot. To keep your soup fresh, store it in a sealed container. Avoid leaving it out at room temperature for too long. Leftover soup is great for lunch the next day. You can also use it as a base for a pasta dish. Add cooked pasta, veggies, or protein for a quick meal. Another fun option is using it as a sauce for roasted chicken or fish. You can store this soup in the fridge for about 3 to 5 days. Make sure to use an airtight container to keep it fresh. If you freeze it, it can last for up to 3 months. Just remember to thaw it overnight in the fridge before reheating. Yes, you can make the soup ahead of time. Just follow all the steps and let it cool down. Store the cooled soup in the fridge. When you want to eat it, heat it on the stove over low heat. Stir well and enjoy. This creamy soup pairs well with crusty bread or a fresh salad. You can also enjoy it with grilled cheese sandwiches for a comforting meal. For a fancy touch, add a sprinkle of croutons or a drizzle of olive oil. To make the soup vegetarian, use vegetable broth and heavy cream. For a vegan version, swap heavy cream for coconut cream. This will keep the soup creamy and rich while staying plant-based. Yes, fresh herbs work great! Use about three times more fresh thyme than dried. This means you’ll need about 1 tablespoon of fresh thyme. Fresh herbs add a bright flavor to your soup. Enjoy experimenting! This blog post detailed the steps and ingredients needed for creamy roasted garlic cauliflower soup. You learned about the key ingredients, like cauliflower and garlic, and how to roast them for great flavor. I provided tips for customizing your soup, from adjusting texture to adding spices. You can store this soup in the fridge or freeze it for later. Enjoy making this delicious dish, knowing you can adapt it to fit your taste or dietary needs. Happy cooking!$

Creamy Roasted Garlic Cauliflower Soup

A comforting and creamy soup made with roasted garlic and cauliflower, perfect for chilly days.

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Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 large head cauliflower, chopped into florets
1 bulb garlic
1 medium onion, finely chopped
3 tablespoons olive oil
4 cups vegetable broth
1 cup heavy cream (or coconut cream for a dairy-free alternative)
1 teaspoon thyme (fresh or dried)
to taste salt and black pepper
to taste fresh parsley, finely chopped (for garnish)
optional a light sprinkle of paprika for garnish

Instructions

Roast the Garlic: Preheat your oven to 400°F (200°C). Take the bulb of garlic and slice off the top to expose the individual cloves. Drizzle with 1 tablespoon of olive oil and wrap it tightly in aluminum foil. Place the wrapped garlic in the oven and roast for approximately 30-35 minutes, until the cloves are soft and golden brown.
Prepare the Cauliflower: While the garlic is roasting, take a large bowl and toss the cauliflower florets with 1 tablespoon of olive oil, along with a generous pinch of salt and black pepper. Spread the seasoned florets evenly on a baking sheet and roast in the oven for about 25-30 minutes, or until they are golden brown and tender.
Cook the Onion: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5-7 minutes, stirring occasionally until they become translucent and fragrant.
Blend the Soup: After the garlic has finished roasting, carefully squeeze the soft, caramelized cloves out of the bulb directly into the pot with the cooked onions. Add the roasted cauliflower and thyme to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for an additional 5 minutes to let all the flavors meld together beautifully.
Puree the Soup: Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you don't have an immersion blender, transfer the soup in batches to a standard blender. When blending hot liquids, make sure to cover the lid with a kitchen towel to prevent splatters and blend cautiously.
Finish with Cream: Return the blended soup to the pot over low heat. Stir in the heavy cream or coconut cream, heating the soup through for a couple of minutes while stirring. Taste and adjust the seasoning with additional salt and pepper as necessary.
Serve: Serve the soup hot, ladling it into bowls. Garnish each bowl with freshly chopped parsley and, if desired, a sprinkle of paprika for a touch of color and flavor.

Notes

Drizzle a few drops of olive oil on top of each serving and add a sprig of thyme for an elegant touch before serving.

Keyword cauliflower, creamy, garlic, soup, vegetarian