Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Roasted Cauliflower Soup with Onions & Garlic

Creamy Roasted Cauliflower Soup with Onions & Garlic


  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 2 Onion (medium-large, cut into wedges)*
  • 1 head Cauliflower (medium, cut into florets, 5-6 cups)
  • 1 bulb Garlic (12-14 cloves separated, peeled and left whole)
  • 2 Tbsp Avocado Oil 
  • 1 tsp Sea Salt or Real Salt (divided)
  • 56 cups Vegetable Broth (low-sodium)
  • 1 tsp Italian Seasoning
  • Fresh Ground Pepper (to taste)
  • Optional: 1/2 cup Unsweetened, Plain Almond Milk or canned Full-Fat Coconut Milk (divided) 

Instructions

  1. Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper. 
  2. Arrange the onions and cauliflower to the prepared baking sheet and drizzle with 1 1/2 tablespoons of oil and season with half of the salt.
  3. Place the garlic cloves on a second, smaller piece of parchment paper. Drizzle with the remaining oil (about 1/2 tbsp) and fold the parchment paper around the garlic to make a sealed packet. Place the packet folded side down in the middle of the baking sheet.
  4. Bake in the oven for 40-45 minutes until the cauliflower and onions are tender and the edges have begun to caramelize and brown.
  5. Heat the vegetable broth in a pot over medium-high heat (use 5 cups for a thicker soup consistency or 6 cups for a thinner soup consistency) and add the Italian seasoning, the remaining salt and fresh ground pepper (to taste). Bring to a gentle boil then remove from the heat and add the roasted cauliflower, onions and garlic. Stir to combine.
  6. Transfer the soup to a high-speed blender* or food processor (or use an immersion blender) and blend until smooth and silky. Season with additional salt and pepper, if needed.
  7. Divide between bowls and serve. For a creamier soup, stir in dairy-free milk just before serving.

Notes

  1. I use sweet onions here but yellow onions work as well.
  2. For serving: Drizzle with some good-quality olive oil, fresh chopped herbs (like parsley) or reserved roasted cauliflower florets.
  3. One serving is approximately equal to 1 – 1.5 cups of soup.

Keywords: soup, side dish, cauliflower, cauliflower soup, roasted cauliflower