Black Garlic & Cauliflower Soup is a creamy, savory, and slightly mysterious bowl of goodness. Black garlic adds a deep umami-sweet richness that pairs beautifully with the nutty smoothness of roasted cauliflower. This soup is elegant enough for a dinner party and comforting enough for a cozy night in.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 minsMain Ingredients
1 large head of cauliflower, cut into florets
1 tbsp olive oil
Salt & black pepper
1 tbsp butter or more olive oil
1 medium onion, diced
2 cloves regular garlic, minced
6 cloves black garlic, peeled and mashed
1 small potato, peeled and diced (for body)
4 cups vegetable broth (or chicken broth for non-vegan)
½ tsp thyme leaves or 1 small sprig fresh
½ cup cream or coconut milk (optional, for richness)
To Finish
Fresh lemon juice (to taste)
Truffle oil, black pepper, or chili flakes (optional garnish)
Toasted seeds, croutons, or crispy shallots
Roast the Cauliflower
1
Preheat oven to 400°F (200°C) .
Toss cauliflower florets in olive oil, season with salt and pepper.
Spread on a baking tray and roast for 25–30 minutes , turning once, until golden and tender.
Sauté Aromatics
2
In a soup pot, melt butter over medium heat.
Add onion and regular garlic. Sauté until soft and translucent (about 5–7 minutes).
Stir in black garlic and mashed potato; cook for 2 more minutes.
Combine & Simmer
3
Add roasted cauliflower to the pot.
Pour in the broth and add thyme. Bring to a boil.
Lower heat and simmer for 15–20 minutes , or until everything is very soft.
Blend & Adjust
4
Remove thyme sprig if using fresh.
Use an immersion blender or regular blender to purée until smooth.
Stir in cream or coconut milk (if using) and season to taste with salt, pepper, and lemon juice.
Serve
Serving Suggestions
6
Serve with:
Grilled sourdough , garlic flatbread, or seeded crackers
A crisp green salad with citrus vinaigrette
A glass of dry white wine (like Grüner Veltliner or Chardonnay)
Variations
7
Make it vegan: Use coconut cream or cashew cream and veggie broth.
Add toppings: Crispy chickpeas, black sesame, or sautéed mushrooms for texture.
No black garlic? Use roasted garlic and a bit of balsamic glaze as a substitute (not the same, but similar depth).
Ingredients Main Ingredients
1 large head of cauliflower, cut into florets
1 tbsp olive oil
Salt & black pepper
1 tbsp butter or more olive oil
1 medium onion, diced
2 cloves regular garlic, minced
6 cloves black garlic, peeled and mashed
1 small potato, peeled and diced (for body)
4 cups vegetable broth (or chicken broth for non-vegan)
½ tsp thyme leaves or 1 small sprig fresh
½ cup cream or coconut milk (optional, for richness)
To Finish
Fresh lemon juice (to taste)
Truffle oil, black pepper, or chili flakes (optional garnish)
Toasted seeds, croutons, or crispy shallots
Directions Roast the Cauliflower
1
Preheat oven to 400°F (200°C) .
Toss cauliflower florets in olive oil, season with salt and pepper.
Spread on a baking tray and roast for 25–30 minutes , turning once, until golden and tender.
Sauté Aromatics
2
In a soup pot, melt butter over medium heat.
Add onion and regular garlic. Sauté until soft and translucent (about 5–7 minutes).
Stir in black garlic and mashed potato; cook for 2 more minutes.
Combine & Simmer
3
Add roasted cauliflower to the pot.
Pour in the broth and add thyme. Bring to a boil.
Lower heat and simmer for 15–20 minutes , or until everything is very soft.
Blend & Adjust
4
Remove thyme sprig if using fresh.
Use an immersion blender or regular blender to purée until smooth.
Stir in cream or coconut milk (if using) and season to taste with salt, pepper, and lemon juice.
Serve
Serving Suggestions
6
Serve with:
Grilled sourdough , garlic flatbread, or seeded crackers
A crisp green salad with citrus vinaigrette
A glass of dry white wine (like Grüner Veltliner or Chardonnay)
Variations
7
Make it vegan: Use coconut cream or cashew cream and veggie broth.
Add toppings: Crispy chickpeas, black sesame, or sautéed mushrooms for texture.
No black garlic? Use roasted garlic and a bit of balsamic glaze as a substitute (not the same, but similar depth).
Black Garlic & Cauliflower Soup
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