Creamy Cauliflower Garlic Soup
Velvety, indulgent, and bursting with flavor, this Creamy Cauliflower Garlic Soup is the ultimate comfort food for any season. Made with roasted cauliflower and caramelized garlic, this recipe offers a deep, nutty richness perfectly complemented by a touch of fresh thyme and a luscious swirl of heavy cream. The smooth, silky texture is achieved through blending, creating a soup that feels both light and decadent. With just 15 minutes of prep time and a gorgeous golden hue from the roasted veggies, this dish is a feast for both the eyes and the palate. Ideal as a cozy starter or a light main course, this vegetarian soup pairs beautifully with crusty bread and a sprinkle of parmesan for a sophisticated finish. Whether you're craving a cozy winter warm-up or a healthy, flavorful option, this recipe is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 1 large cauliflower head
- 6 whole garlic cloves
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 0.25 cup parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets and spread them on a baking sheet. Add the garlic cloves with their skins on.
Drizzle the cauliflower and garlic with 2 tablespoons of olive oil, and sprinkle with a pinch of salt and black pepper. Toss to coat.
Roast in the preheated oven for 25-30 minutes, until the cauliflower is golden and tender, and the garlic is soft.
While the cauliflower and garlic roast, dice the yellow onion. In a large pot, melt 2 tablespoons of butter over medium heat, then sauté the onion until softened, about 5 minutes.
Remove the roasted garlic from its skins and add it to the pot along with the roasted cauliflower.
Pour in 4 cups of vegetable broth, and season with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of fresh thyme.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches, blending until smooth and returning it to the pot.
Stir in 1 cup of heavy cream, and if desired, 0.25 cup of grated parmesan cheese for added richness.
Taste the soup and adjust the seasoning with additional salt or pepper as needed.
Serve warm, garnished with a drizzle of olive oil, fresh thyme sprigs, or a sprinkle of parmesan cheese if desired.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
