This Roasted Garlic Cauliflower Soup is the best cozy soup. Cauliflower and garlic are roasted at high heat until caramelized, then blended with the perfect combination of spices. This soup is a creamy, flavorful, and wholesome meal that everyone will love.
Roasted Garlic Cauliflower Soup – The EASY Way!
Is there anything better than a steaming hot bowl of cozy soup during the cold winter months? I don’t think so. And this Roasted Garlic Cauliflower Soup is one of the best!
This recipe is so simple, so easy, and so healthy. We’re using the power of roasted cauliflower and garlic to create that delicious caramelized flavor. Both of those ingredients are blended with broth, onion, garlic, and the perfect combination of spices. The result? The ultimate creamy and healthy soup!
Why I LOVE this recipe!
- Simple ingredients. Just a few simple ingredients needed to whip up this soup recipe.
- Quick and easy. This is the best roasted cauliflower soup recipe and it comes together with just 10 minutes of hands-on time.
- Wholesome and comforting. This soup is packed with good-for-you ingredients and naturally creamy without any dairy or cream. It’s a totally healthy meal that tastes like a comfort food.
What to Serve with Roast Cauliflower Soup
Since this dish is loaded with classic, versatile flavors, it will pair with a number of different recipes. Serve it as an entree or as a side dish! There are both classic options and some healthy options to keep it light.
Main Dish Ideas
- Spinach Bacon Quiche – Enjoy a bowl of cauliflower soup as a healthy lunch alongside a slice of quiche. It’s creamy, savory, and takes just 10 minutes of prep.
- Garlic Parmesan Chicken – Tie in those flavors of garlic and parmesan and round out this low carb meal with this simple yet decadent chicken recipe.
- Garlic Herb Steak – Put together a restaurant quality dinner for date night by serving your soup next to this recipe for tender and juicy strip steak.
Side Dish Ideas
- Best Ever Garlic Bread – Keep your meal simple with a slice of this homemade garlic bread. It’s a classic, but takes any soup to the next level.
- Garlic Smashed Potatoes – We all know potato and cauliflower are a match made in heaven. Round your meal out with a helping of these garlic smashed potatoes. They’re quick and easy, but so delicious.
- Oven Roasted Green Beans – Looking for a lighter side dish option? These oven roasted green beans are just the recipe you need. Choose between 5 different flavor options for the perfect easy way to fill out your meal.
- Chicken Cobb Salad– This hearty salad is perfect for a soup and salad combo
You can choose one or add a few sides to make a wholesome, well rounded dinner.
This roasted garlic cauliflower soup recipe is as simple as promised! Just 10 minutes of prep for a family friendly meal.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Cauliflower – You’ll use 2 whole pounds of cauliflower florets for this recipe. Feel free to buy them at the store pre-cut or prep your own.
- Broth – I typically use chicken broth, but you can swap it out for veggie broth to keep this soup vegetarian if preferred.
- Seasonings – Our soup is spiced up with a simple combination of salt, black pepper, and cayenne pepper. You can get creative and add others if you want to change the flavors up! A favorite of ours is adding curry powder or cumin.
- Olive Oil
- Toppings – I love to garnish the soup with cooked and crumbled bacon, chopped green onions, and shredded parmesan. Feel free to use whatever toppings you like. Croutons or shredded cheese would also be delicious.
- Set the oven to high heat – The higher temperature is the key to that perfect caramelized flavor.
- Use an immersion blender – With an immersion blender, you can blend the soup right in the pot instead of transferring it to a blender, which I think saves a lot of time and mess. If you don’t have an immersion blender, you can use a regular blender or even a food processor.
- Play with texture – There is some leeway with the amount of broth you use, so feel free to adjust depending on how thick or thin you like your soup. More broth will result in a “soupier” soup while less broth will create a thicker, creamier consistency. I recommend starting with less, then adding more as needed.
- Adjust to taste – The cayenne pepper in particular is not meant to make the soup spicy. I add just enough to provide another layer of flavor. If you do want that heat, feel free to add a little extra to taste.
- Boost the nutrition – Swap the chicken broth out for your favorite bone broth to up the nutrition of the soup.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Buy Pre-Chopped Cauliflower– You can find bags of pre-chopped cauliflower in the produce section of most grocery stores. Feel free to grab that to save time on prep!
- Make it Ahead of Time– Like most soups, this roasted garlic cauliflower soup stores beautifully. Prep a big batch ahead of time to be reheated at any time for an easy meal option!
- Make it in the Instant Pot– Looking for a way to make cauliflower soup in the instant pot? Check out my instant pot cauliflower soup instead.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Curried Roasted Cauliflower Soup– Make a roasted cauliflower curry soup by tossing the cauliflower in a sprinkle of curry powder before roasting.
- Roasted Cauliflower and Broccoli Soup– Take the nutrition up another notch by adding some broccoli into the mix. Just roast it right along with the cauliflower.
- Roasted Cauliflower Parmesan Soup– You can totally use parmesan as a garnish, but feel free to give the whole pot a cheesy twist by blending some fresh parmesan into it.
- Vegan Roasted Cauliflower Soup– Make your roasted cauliflower soup vegan by swapping the chicken broth out for veggie broth and skipping the parmesan or bacon topping.
Freezer Meal Instructions
Making this roasted garlic cauliflower soup recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 3 months.
- Follow the recipe as instructed, then let the soup cool completely.
- Transfer the soup to an airtight container and store it in the freezer for up to 3 months.
- When you’re ready to serve, thaw overnight in the fridge, then warm on the stove until heated through.
Roasted Cauliflower and Garlic Soup Leftovers
If you have leftovers after making easy roasted cauliflower soup, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 4-5 days
- in the freezer up to 3 months
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my soup recipes here, or see a few of our readers favorite recipes below.
- Pressure Cooker Loaded Baked Potato Soup
- Easy Crockpot Broccoli Cheese Soup
- Tuscan Tomato Tortellini Soup
- Rotisserie Chicken Noodle Soup
- 2 pounds cauliflower florets
- 2 cups chicken broth, or vegetable broth (or more as needed)
- 1 large onion, diced
- 1 head of garlic
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup olive oil
- Dash of cayenne pepper to taste
- Green onions, chopped
- Shredded parmesan
- Preheat the oven to 425˚F.
- Cut cauliflower florets into 1-2 inch pieces. Toss the cauliflower with half of the olive oil, salt and pepper to coat. Cut the top off of the head of garlic then spread the cauliflower out on a large baking sheet and place the garlic in the middle cut side up.
- Cook on the middle rack of the oven for 35-40 minutes or until the cauliflower is tender and the garlic is roasted.
- While the cauliflower is cooking sauté the onion in a large sauce pan with the remaining olive oil. Once the cauliflower is done, add it to the sauce pan with the chicken broth and cayenne pepper. Squeeze the roasted garlic from the pod into the soup and bring it to a boil, then reduce the heat to low and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth and creamy.
- Serve hot garnished with your choice of toppings. Enjoy!
- allow soup to come to room temperature
- divide into meal sized portions
- package in freezer friendly containers