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.
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.
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.
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.
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.
Ladle into warm bowls.
Top with a drizzle of truffle oil, a few cracks of black pepper, or your favorite crispy topping.
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)
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).
4 servings