Creamy Cauliflower and Garlic Soup
A rich, creamy vegan soup with roasted garlic and cauliflower for a comforting, low-carb meal.
Equipment
- Large pot
- Baking sheet
- Blender or immersion blender
Ingredients
- 1 large head of cauliflower chopped into florets
- 1 whole head of garlic
- 2 tablespoons olive oil divided
- 1 onion diced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk e.g., almond or oat
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme dried
- Optional garnish: roasted garlic cloves fresh parsley, croutons, or a drizzle of olive oil
Instructions
Roast the Garlic and Cauliflower:
- Preheat oven to 400°F (200°C).
- Place cauliflower florets on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
- Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and place on the same baking sheet.
- Roast for 30-35 minutes, until the cauliflower is tender and the garlic is soft and golden.
Sauté the Onion:
- Heat the remaining tablespoon of olive oil in a large pot over medium heat.
- Sauté the diced onion until translucent, about 5 minutes.
Combine and Simmer:
- Squeeze the roasted garlic cloves from their skins into the pot.
- Add the roasted cauliflower, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend Until Smooth:
- Use an immersion blender to puree the soup until creamy. (If using a standard blender, blend in batches and be careful with the hot liquid.)
- Stir in the plant-based milk and adjust seasoning if needed.
Serve:
- Ladle the soup into bowls and garnish with roasted garlic cloves, fresh parsley, croutons, or a drizzle of olive oil.
Notes
- Store leftovers in the fridge for up to 4 days.
- Freeze in airtight containers for up to 3 months.
- For a thicker soup, reduce the broth slightly; for a thinner consistency, add more broth as needed.
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- Garlic and White Bean Stew
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