This Roasted Garlic Cauliflower Soup is rich, creamy, and packs in layers of deep flavor! It's comforting, filling, and is naturally vegan and gluten-free!
This recipe has been updated on 01/19/2022 to include better photos and overall content.
This roasted garlic and cauliflower soup is bright and vibrant, and comes together in less than 1 hour! It's made with healthy and simple ingredients and has a luscious and smooth texture. You'll never guess it's made without cream!
I love this soup because it feels like a hug in a bowl, and is perfect for the cold winter days when you need something warm and cozy! It also freezes well and is great for meal prep.
Ingredients and notes
- Vegetable broth. We use homemade vegetable broth, but store-bought will work as well.
- Potatoes. Make sure to use starchy potatoes like Yukon Gold, they'll give great texture. If you don't want to use potatoes, you can omit them, but you'll need to use less vegetable broth.
- Olive oil. You can use any oil for cooking!
How to make roasted garlic and cauliflower soup
Chop cauliflower into florets and add to a baking dish. Toss with spices and olive oil. Add a garlic head in the middle of the pan, and bake for 30 minutes, or until golden.
Then, heat some oil in a large dutch oven. Once hot, add onion and ginger and saute for 4-5 minutes, until fragrant.
Next, add potatoes, vegetables broth, thyme, salt, and black pepper and bring to a boil. Cook until the potatoes are soft.
Peel the roasted garlic, and add it to the pot, alongside the cauliflower. Simmer for 10 more minutes, until everything is really soft.
Remove the thyme springs and blend the soup using an immersion blender or a regular blender.
Add coconut milk, and more salt and black pepper if needed. Serve with fried chickpeas for crunch!
- Use coconut milk from a can, not a carton. Using full-fat coconut milk will make the soup extra creamy and rich.
- Saute the onion and ginger until golden brown. This builds up a layer of flavor, so don't skip it!
- Don't separate the garlic cloves before roasting. You want to roast the whole head as is so that the garlic doesn't burn.
- Use low-sodium vegetable broth. This way you can control the amount of salt you put in your soup and you are less likely to oversalt it.
- Don't add too much liquid. This will prevent you from ending with a thin and watery soup. Add just enough so that the veggies are covered. You can add more broth or water later, after blending.
If your soup lacks flavor, first try adding more salt and black pepper. If you want some heat, you can add a pinch of cayenne pepper.
For even more flavor, try toasting some curry powder in a bit of oil for 1 minute, then add it to the pot and mix.
You can thicken it by using cornstarch or flour slurry. Mix 2 tablespoons of cornstarch or flour with 4 tablespoons of cold water. Add to the pot and mix well.
This recipe freezes perfectly! Once it's cooled down, transfer to a freezer-safe container and freeze for up to 3 months (and sometimes longer).
More Healthy Soup Recipes
Roasted Garlic Cauliflower Soup Recipe
- 4 tablespoon olive oil, divided
- 1 medium cauliflower head (chopped into about 5 cups)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 whole head of garlic (with the bottom cut off)
- 1 large onion, diced
- 1-inch piece of ginger, chopped (optional)
- 2 large potatoes, peeled and roughly chopped
- 3 springs fresh thyme
- 1 cup full-fat coconut milk, from a can (or more if desired)
- 3-4 cups vegetable broth or water (or more if needed)
Roast the cauliflower and garlic
- Pre-heat oven to 180C (356F). Add cauliflower to a baking dish. Drizzle 2 tablespoons olive oil and season with ½ teaspoon salt, ¼ teaspoon black pepper, ground coriander, and cumin. Add the garlic head in the middle of the tray. Roast everything for about 30 minutes or until the cauliflower is golden and the garlic cloves are soft.
Make the soup
- Heat 1-2 tablespoons oil in a deep soup pot. Add onion and ginger. Sauté for 5-6 minutes.
- Next, add potatoes, vegetable broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and simmer on medium-low heat for 20-25 minutes or until the potatoes are soft.
- Peel the garlic cloves and add them to the pot, alongside the roasted cauliflower. Continue simmering for 10 more minutes to ensure that all of the veggies are cooked through.
- Remove the thyme. Using an immersion blender, blend the soup until creamy and smooth. (If are using a standard blender it's important to let the soup cool a bit before transferring it. Don't fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).
- Add coconut milk, and any additional water or vegetable broth to the soup if you need to thin it out. Taste and adjust the flavor if needed, adding more salt for saltiness, black pepper to taste, or more coconut milk if you like it creamier. Serve!