This roasted garlic cauliflower soup is made with a handful of simple ingredients. This is the perfect fall meal to cozy up to the fire with. The perfectly creamy texture will make you think you’re eating mashed potatoes!
A big ole bowl of cauliflower soup is exactly what I need for lunch on chilly, rainy days here in Florida. The flavors of this soup taste better as it sits, making it ideal for quick lunches. I have also subbed out the broth for coconut milk and it was just as good.
- 1 large Cauliflower Head
- 3 tbsp Olive oil
- ½ tsp Salt
- 1 yellow Onion
- 2 cloves Garlic
- 4 cups Vegetable broth
- 2 tbsp Butter
- ⅛ tsp Nutmeg
- ¼ tsp Cumin
- Preheat the oven to 425F.
- Remove the leaves and the stem of the cauliflower and chop it into florets.
- Add the florets into a large baking tray and drizzle them with olive oil, season with salt, nutmeg, cumin, and ground pepper. Roast until tender and lightly golden, about 30-35 minutes.
- Chop onion into quarters (leave the skin on for them not to burn) and place them in another baking tray.
- Drizzle with olive oil and roast until golden brown, about 20-25 minutes.
- Place garlic cloves in a small piece of foil, also drizzle with olive oiled roast with the onion.
- Peel the onion and garlic cloves and place them into a saucepan. Add the roasted cauliflower, butter, and vegetable broth.
- Simmer over medium heat for 15 minutes until everything is perfectly tender; this will make the soup extra creamy.
- Place the soup into a food processor or blender and blend until very smooth. Be careful not to over-fill your food processor, or you will end up with soup all over the counter. Make it in batches if necessary.
- Divide the soup into individual bowls. Garnish with freshly ground pepper and paprika.