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- 1 large head of cauliflower, chopped into florets - 10 cloves of garlic, unpeeled - 1 onion, chopped - 4 cups vegetable broth - 1 cup coconut milk or heavy cream These main ingredients create a rich and creamy soup. The cauliflower gives the soup body. Garlic brings a lovely depth of flavor. Onion adds sweetness that balances everything. The vegetable broth makes it warm and comforting. Finally, coconut milk or heavy cream brings a silky texture. - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste The seasonings are key to making this dish shine. Olive oil helps roast the cauliflower and garlic. It also adds a light fruity taste. Smoked paprika gives the soup a hint of smokiness. Salt and pepper are essential for bringing out all the flavors. Adjust these to fit your taste. - Fresh parsley A sprinkle of fresh parsley adds a pop of color. It also brightens the flavor of the soup. Use it right before serving to keep it fresh. This touch makes your soup look beautiful and appetizing. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This ensures an even roast. Next, grab a baking sheet. Spread your chopped cauliflower florets and unpeeled garlic cloves on the sheet. Drizzle with olive oil and sprinkle salt and pepper. Toss everything well to coat. Place the baking sheet in the oven. Roast for about 25-30 minutes. The cauliflower should become golden brown and tender, and the garlic should feel soft. This step adds great flavor to your soup. In a large pot, heat one tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes. Cook until the onion turns translucent. Once the cauliflower and garlic are done, squeeze the soft garlic out of the skins right into the pot. Add the roasted cauliflower too, along with the smoked paprika. Stir this mix to combine the flavors. Pour in 4 cups of vegetable broth. Bring the mix to a boil, then reduce the heat. Let it simmer for about 10 minutes. Now, use an immersion blender to puree the soup until it’s smooth. If you don’t have one, transfer the soup to a blender in batches. Once blended, stir in 1 cup of coconut milk or heavy cream. Heat through, but don’t let it boil again. Taste the soup and adjust the seasoning with salt and pepper as needed. When selecting cauliflower, look for heads that are firm and white. The leaves should be fresh and green. Avoid any brown spots or dark patches. These can signal age or spoilage. Fresh cauliflower has a mild scent and feels heavy for its size. This ensures a great base for your soup. To boost flavor, consider adding spices like thyme or rosemary. A squeeze of lemon juice can add brightness. You might also try a dash of cayenne for heat. If you like a nutty taste, sprinkle in some nutritional yeast. Each adds a unique twist to your Roasted Garlic Cauliflower Soup. For a creamy texture, blend the soup until smooth. Use an immersion blender for ease. If you prefer a chunkier soup, blend just half. Adding coconut milk or heavy cream helps create richness. Adjust the texture by adding more broth if it’s too thick. This keeps your soup velvety and satisfying. Pro Tips Roasting Garlic: Roasting garlic in its skin enhances its sweetness and mellows its flavor, making it a perfect addition to this soup. Creaminess Factor: For a richer texture, use heavy cream instead of coconut milk, but both options will provide a delicious result. Adjusting Thickness: If you prefer a thicker soup, reduce the amount of vegetable broth; for a thinner consistency, add more broth or water gradually. Garnish Ideas: Enhance presentation and flavor with toasted pine nuts or crispy bacon bits as a garnish along with fresh parsley. {{image_2}} You can make this soup vegan by using coconut milk instead of heavy cream. Coconut milk gives the soup a rich and creamy texture without dairy. This swap keeps the flavor light and fresh. If you like, you can use almond or oat milk for a different taste. Just remember, adjust the seasoning as needed to match your choice. Want to make your soup heartier? Add protein like chickpeas. They blend well and add texture. You can use canned chickpeas for ease. Just rinse them and mix them in when you add the roasted cauliflower. This simple addition boosts the soup's nutrition and makes it more filling. You can infuse more flavor with herbs and spices. Try adding thyme or rosemary for an earthy taste. A pinch of red pepper flakes adds a bit of heat. Fresh herbs like basil or cilantro can brighten the soup. Experiment with different combinations to find your perfect flavor. You can store leftover soup in the fridge. Use an airtight container. This keeps it fresh for up to three days. When ready to eat, check for any off smells. If it smells good, you can enjoy it again. Freezing soup is easy and great for later. First, let it cool completely. Then, pour the soup into freezer-safe bags. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to heat the soup, do it slowly. Use a pot on low heat for the best texture. Stir often to keep it smooth. If it's too thick, add a splash of broth or water. You can also reheat in the microwave. Just be sure to stir halfway through for even heating. Yes, you can use frozen cauliflower. Just remember to adjust your cooking time. Frozen cauliflower may need a bit longer to roast. I suggest roasting it for 35 to 40 minutes. Make sure to thaw it first to avoid excess water in your soup. This soup pairs well with a simple salad or crusty bread. You can also serve it with grilled cheese sandwiches for a fun twist. For a heartier meal, add a protein like chicken or chickpeas on the side. To add heat, try adding red pepper flakes while cooking. You can also stir in a dash of hot sauce right before serving. For a unique flavor, add a pinch of cayenne pepper to the mix. This blog post guides you through making Roasted Garlic Cauliflower Soup. We covered essential ingredients, from cauliflower and garlic to spices. You learned easy steps for roasting, sautéing, blending, and adjusting flavors. Tips help you choose fresh produce and maintain texture. In my final thoughts, this soup is flexible, tasty, and perfect for anyone. Enjoy trying different variations or storing leftovers. The process is simple, and with practice, you will perfect your soup-making skills. Happy cooking!

Roasted Garlic Cauliflower Soup

A creamy and flavorful soup made with roasted cauliflower and garlic, perfect for a comforting meal.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 large head cauliflower, chopped into florets
  • 10 cloves garlic, unpeeled
  • 1 medium onion, chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Place the cauliflower florets and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
  • Roast in the preheated oven for about 25-30 minutes, or until the cauliflower is golden brown and tender, and the garlic is soft.
  • In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.
  • Once the cauliflower and garlic are done roasting, carefully squeeze the roasted garlic out of its skins into the pot with the onions.
  • Add the roasted cauliflower to the pot along with the smoked paprika and stir to combine.
  • Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 10 minutes.
  • Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches to achieve a creamy consistency.
  • Stir in the coconut milk (or heavy cream) and heat through. Adjust seasoning with salt and pepper as needed.
  • Serve hot, garnished with fresh parsley.

Notes

For a richer flavor, use heavy cream instead of coconut milk.
Keyword cauliflower, garlic, soup, vegetarian