Name: Creamy Roasted Garlic & Cauliflower Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1 large head of cauliflower, cut into florets; 1 whole garlic bulb; 1 tbsp olive oil (plus more for garnish); 1 small onion, diced; 1 celery stalk, diced; 1 medium potato, peeled and diced (optional, for added creaminess); 4 cups vegetable broth; 12 tsp dried thyme (or a few sprigs fresh thyme); ½ cup heavy cream or full-fat coconut milk; Salt and freshly ground black pepper, to taste; Chopped chives or parsley, for garnish

DifficultyBeginner

CategorySoups, Vegetarian

This velvety soup showcases the nutty sweetness of roasted cauliflower and the mellow depth of roasted garlic. A drizzle of olive oil and a hint of thyme enhance its rustic charm, making it a cozy choice for chilly evenings or an elegant dinner starter.

Yields4 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

For the Soup

1 large head of cauliflower, cut into florets

1 whole garlic bulb

1 tbsp olive oil (plus more for garnish)

1 small onion, diced

1 celery stalk, diced

1 medium potato, peeled and diced (optional, for added creaminess)

4 cups vegetable broth

12 tsp dried thyme (or a few sprigs fresh thyme)

½ cup heavy cream or full-fat coconut milk

Salt and freshly ground black pepper, to taste

Chopped chives or parsley, for garnish

Preheat Oven to 400°F (200°C).

Roast the Garlic & Cauliflower

Slice the top off the garlic bulb, drizzle with olive oil, and wrap in foil.
Spread cauliflower florets on a baking sheet, drizzle with olive oil, salt, and pepper.
Roast both for about 30 minutes until cauliflower is golden and garlic is soft.

Sauté the Aromatics

In a large pot, heat 1 tbsp olive oil over medium heat.
Sauté diced onion and celery until translucent (about 5 minutes).
Add the diced potato (if using) and thyme, cooking for another 5 minutes.

Build the Soup

Squeeze roasted garlic cloves from their skins and add to the pot.
Add roasted cauliflower and pour in the vegetable broth.
Bring to a boil, then reduce heat and simmer for 15–20 minutes.

Blend & Finish

Use an immersion blender (or work in batches with a stand blender) to purée until smooth.
Stir in the cream or coconut milk. Taste and season with salt and pepper.

Serve

Ladle into bowls, drizzle with olive oil or a dollop of cream, and sprinkle with fresh herbs.

Pairing Suggestion

Pair this creamy soup with a crisp white wine like Sauvignon Blanc or a rustic sourdough bread for dipping.

Ingredients