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Ultra Creamy Roasted Cauliflower Soup with Roasted Garlic

Close-up of creamy roasted cauliflower soup topped with cracked black pepper and olive oil drizzle.
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Make a rich and velvety roasted cauliflower soup without adding heavy cream. Roasting the cauliflower and garlic first develops deep flavor for this simple, comforting dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 4 cloves garlic, left unpeeled
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 medium yellow onion, chopped
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1/4 cup raw cashews (optional, for extra creaminess)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius).
  2. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Place the unpeeled garlic cloves on the same sheet.
  3. Roast for 25 to 30 minutes, until the cauliflower is tender and lightly browned. Squeeze the roasted garlic pulp out of its skin once cool enough to handle.
  4. While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  5. Add the roasted cauliflower, roasted garlic pulp, vegetable broth, thyme, and cumin to the pot. Bring the mixture to a simmer.
  6. If using cashews, add them now. Simmer for 10 minutes to allow flavors to meld.
  7. Carefully transfer the soup mixture to a high-speed blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. If using a standard blender, work in batches and vent the lid to allow steam to escape.
  8. Return the soup to the pot if necessary. Stir in the lemon juice. Taste and adjust salt and pepper as needed.
  9. Serve hot.

Notes

  • For a vegan version, ensure your broth is vegetable-based and omit any dairy additions.
  • If you do not have cashews, you can achieve creaminess by blending in 1 small boiled potato or 1/2 cup of white beans with the soup base.
  • This soup freezes well for up to three months. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://spoonfulsnap.com/roasted-cauliflower-soup-recipe-creamy/