A velvety, comforting soup that brings out the rich, nutty flavors of roasted cauliflower and sweet, mellow garlic. This simple yet elegant soup is blended to perfection, offering a smooth, creamy texture without the need for heavy cream. It’s ideal for chilly days and works wonderfully as a starter or a light main course, especially when served with warm, crusty bread.

Why You’ll Love This Recipe

This soup is the epitome of comfort food—warm, creamy, and deeply satisfying, yet surprisingly light and nourishing. Roasting the cauliflower and garlic brings out a natural sweetness and depth of flavor that sets this soup apart. It’s easy to prepare, suitable for both dairy and non-dairy diets, and makes an excellent meal prep option. Whether you’re entertaining guests or looking for a cozy solo dinner, this recipe delivers every time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 large head cauliflower, chopped
1 bulb garlic
1 tablespoon olive oil
1 onion, chopped
2 tablespoons butter or plant-based butter
4 cups vegetable broth
1/2 cup unsweetened almond milk or cream
Salt and pepper to taste
1/4 teaspoon nutmeg (optional)
Fresh parsley, olive oil, and cracked black pepper for garnish

directions

Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and place on a baking tray along with the chopped cauliflower. Roast for 30–35 minutes until golden and tender.
In a large pot, melt the butter over medium heat and sauté the chopped onion for about 5 minutes until soft and fragrant.
Add the roasted cauliflower to the pot. Squeeze the softened garlic cloves out of the bulb and add them as well.
Pour in the vegetable broth and bring everything to a simmer. Cook for 10 minutes to let the flavors meld.
Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a blender.
Stir in almond milk or cream, season with salt, pepper, and nutmeg if using. Let the soup simmer for another 5 minutes.
Serve hot, garnished with a swirl of olive oil, fresh parsley, and cracked black pepper.

Servings and timing

This recipe yields approximately 4 servings.
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Variations

Make it cheesy: Stir in a handful of shredded cheese or a spoonful of nutritional yeast for a cheesy flavor.
Add protein: Top with crispy chickpeas or shredded rotisserie chicken for a more filling bowl.
Go low-carb: Replace some of the cauliflower with additional leafy greens like spinach or kale.
Add heat: Include a pinch of red pepper flakes or cayenne pepper for a spicy kick.
Change the cream: Use coconut milk for a richer, slightly sweet flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, microwave in a microwave-safe bowl in 1-minute intervals, stirring between each.
This soup also freezes well; allow it to cool completely, transfer to freezer-safe containers, and store for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I make this soup ahead of time?

Yes, this soup stores well and actually develops even more flavor after sitting for a day. Simply reheat when ready to serve.

Is this soup vegan?

Yes, if you use plant-based butter and almond milk, this soup is fully vegan.

Can I use frozen cauliflower?

Yes, frozen cauliflower works well—just roast it straight from frozen, adding a few minutes to the roasting time.

What’s the best way to blend hot soup?

Use an immersion blender directly in the pot or carefully blend in batches in a heat-safe blender, holding the lid down with a towel.

Can I skip roasting the garlic?

Roasting is recommended for the best flavor, but in a pinch, you can sauté minced garlic with the onions.

How do I make it thicker?

Reduce the broth slightly or add a cooked potato during blending to thicken the soup naturally.

What bread pairs well with this soup?

A crusty sourdough, multigrain baguette, or garlic bread complements this soup beautifully.

Is this soup gluten-free?

Yes, all ingredients listed are naturally gluten-free, but always check product labels to be sure.

Can I add other vegetables?

Absolutely. Carrots, parsnips, or leeks can be roasted along with the cauliflower for added flavor.

What can I use instead of nutmeg?

You can omit it entirely or use a dash of white pepper or cumin for a different flavor profile.

Conclusion

Creamy Roasted Garlic Cauliflower Soup is a luxurious yet wholesome dish that’s easy to prepare and full of depth. Roasted vegetables create a rich base, while simple ingredients allow the natural flavors to shine. Whether you serve it as a main or a starter, this comforting soup is sure to become a staple in your cold-weather meal rotation.