Roasted Cauliflower and Garlic Soup

By Ali Slagle

Updated March 1, 2024

Roasted Cauliflower and Garlic Soup
Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.
Total Time
1 hour 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
4(2,978)
Comments
Read comments

This three-ingredient vegan soup isn’t a trick: It’s as velvety and rich as its creamy, dairy-full counterparts, with a sweetness that lingers and warms. Coax deep, nutty flavors from cauliflower and a whole head of garlic by roasting them until caramelized; next you’ll simmer them until nearly falling apart, then blend the mixture until silky-smooth. Gentle and comforting on its own, the soup can also serve as the start to your own creation: You could roast sliced onions or leeks instead of the garlic; stir in Cheddar, Gruyère or Parmesan; or top with fried sage or capers. Accompany with grilled cheese or pumpernickel bread, or a hearty salad with grains or lentils.

Featured in: The One Way to Roast Every Kind of Vegetable

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 6 servings
  • 2½pounds cauliflower (1 very large head), cut into 1-inch florets, leaves reserved
  • ¼cup extra-virgin olive oil, plus more for drizzling
  • Salt and pepper
  • 1head garlic
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

141 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 481 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 425 degrees. On a sheet pan, toss the cauliflower florets and leaves with the olive oil and season generously with salt and pepper. Cut off the top ¼ inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut side up. Sprinkle exposed cloves with salt, then drizzle lightly with oil. Wrap the garlic in the foil and place on the sheet pan. Roast until the cauliflower is browned and tender and the garlic is soft and fragrant, 30 to 35 minutes.

  2. Step 2

    Meanwhile, in a large pot or Dutch oven, bring 6 cups of water and 1 teaspoon salt to a simmer over medium. Reserve about 1 cup cauliflower for the topping, then add the rest to the pot, including any browned bits on the sheet pan. Squeeze the roasted garlic cloves from their skins into the pot. Cover and simmer until the cauliflower is very soft, 7 to 10 minutes.

  3. Step 3

    Off the heat, using an immersion blender (or working in batches in a traditional blender), purée the soup until smooth. If thick, add water to taste. If thin, simmer, uncovered, for 5 to 10 minutes to reduce slightly. (The soup will also thicken as it cools.) Season to taste with salt.

  4. Step 4

    Serve the soup topped with the reserved roasted cauliflower, a drizzle of olive oil and more black pepper.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
2,978 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Anne

I wonder if using a few cups of chicken broth in exchange for some of the water would make for an even more savory soup? I know it would obviate the vegan-ness, but for non-vegans it might be tasty...

Ana

This soup was awesome. So simple and so delicious. I didn’t have quite enough cauliflower so I added some chickpeas to both the roasting and blending steps and it was a nice consistency.

Lydia Sugarman

Yes, adding some Great Northern, cannellini, or navy beans or a potato or two will add creaminess. Along with the olive oil, they add an unctuousness to the soup. Is there any reason not to use stock inplace of water? Vegetable stock would still keep it vegan, no?

Jenny

I love roasted cauliflower and roasted garlic, and somehow this soup is so much worse than either of them separately. Incredibly bland, even with extra salt added. I made according to the recipe with 6 cups water, which leached flavor out of the cauliflower and garlic. I experimented zhuzhing it up with Parmesan, paprika, garlic powder, chili oil, and lemon juice, but none of them made this soup palatable. If anyone has any ideas of how to repurpose this in a different recipe so it doesn’t go to waste, please let me know.

Celeste

Just got an immersion blender! Maybe simple question but can I blend in the Dutch oven or should I transfer to a separate cup in batches to blend?

Celeste

figured it out! Substituted 1/2 cup of bone broth which I thought was delicious. So easy. Will be making again!!

Charley

I found it kind of bitter. Especially the garlic.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.