Looking for a comforting and gluten-free soup that warms you from the inside out? This Roasted Garlic Cauliflower Soup is just what you need. With its creamy texture and rich flavor, it’s sure to become a staple in your kitchen. Plus, the roasted garlic adds a depth of flavor that elevates this dish to a whole new level.
What I love about this soup is how easy it is to make. You can roast the cauliflower and garlic ahead of time, making it a fantastic option for meal prep. When you’re ready to eat, just blend it up and enjoy a bowl of velvety goodness.
This soup is not only delicious but also packed with nutrients. It’s a great way to sneak in some veggies while satisfying your cravings for something warm and hearty.
Deliciously Creamy Roasted Garlic Cauliflower Soup
This Roasted Garlic Cauliflower Soup is a rich and creamy dish made with roasted cauliflower and garlic, blended to perfection. It’s gluten-free and provides a savory, satisfying taste that makes for a delightful meal any time of year.
Ingredients
- 1 large head of cauliflower, chopped into florets
- 1 whole bulb of garlic, roasted
- 4 cups vegetable or chicken broth
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 cup coconut milk or heavy cream
- Fresh chives or parsley for garnish
Instructions
- Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until golden and tender.
- Prepare the Garlic: While the cauliflower is roasting, wrap the bulb of garlic in foil and place it in the oven. Roast for about 30-35 minutes, until the cloves are soft and caramelized.
- Sauté the Onion: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Blend the Soup: Once the cauliflower and garlic are done roasting, add them to the pot with the sautéed onion. Pour in the broth and bring to a gentle simmer for about 5 minutes. Use an immersion blender to blend until smooth, or transfer to a blender in batches.
- Add Creaminess: Stir in the coconut milk or heavy cream and heat gently. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh chives or parsley. Enjoy hot with crusty gluten-free bread if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 180kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 15g
