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Roasted Cauliflower and Garlic Soup

This soup features cauliflower and garlic that are slow-roasted to deepen their flavors, then blended into a smooth, creamy purée. The process involves roasting the vegetables until tender and caramelized, resulting in a velvety texture and rich, savory taste that showcases simple ingredients elevated through slow cooking.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 head cauliflower cut into florets
  • 4 cloves garlic peeled
  • 2 tablespoons olive oil for roasting
  • 1 quart vegetable broth preferably homemade or low-sodium
  • 1 small onion diced
  • 2 tablespoons butter optional, for richness
  • to taste salt and pepper for seasoning

Equipment

  • Oven
  • Blender
  • Baking sheet
  • Heavy-bottomed Pot

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cauliflower florets and peeled garlic cloves with 1 tablespoon of olive oil until evenly coated. Spread them out on the prepared baking sheet in a single layer.
  3. Roast the vegetables in the oven for about 25-30 minutes, until the cauliflower is golden and tender, and the garlic is soft and fragrant.
  4. Meanwhile, melt the butter in a heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until translucent and fragrant.
  5. Once the cauliflower and garlic are roasted, add them to the pot. Use a spoon to scrape up any caramelized bits from the baking sheet for extra flavor.
  6. Pour in the vegetable broth, then bring the mixture to a gentle simmer. Let it cook for 10 minutes to meld the flavors.
  7. Use an immersion blender or transfer the soup in batches to a blender. Purée until silky smooth, ensuring an even, velvety texture.
  8. Return the puréed soup to the pot if needed, and season with salt and pepper to taste. Warm through for a few minutes, stirring occasionally.
  9. Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil if desired, and enjoy its warming, creamy goodness.