Best 4 Cauliflower And Roasted Garlic Soup Recipes

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Cauliflower and roasted garlic soup is a comforting and flavorful dish that is perfect for a cold winter day. This creamy and savory soup is made with fresh cauliflower, roasted garlic, and a few simple ingredients. It can be served as an appetizer or main course, and it is sure to please everyone at your table. With its rich and satisfying flavor, this soup is a great way to enjoy the health benefits of cauliflower and garlic. If you are looking for a delicious and nutritious soup recipe, cauliflower and roasted garlic soup is a great choice.

Here are our top 4 tried and tested recipes!

CAULIFLOWER AND ROASTED GARLIC SOUP



Cauliflower and Roasted Garlic Soup image

To prime everyone's palate for creative comfort food, serve this hearty roasted garlic-infused soup garnished with cauliflower florets for your first course at Thanksgiving or a fall dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

3 heads garlic
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
3 white onions, peeled and thinly sliced
4 heads cauliflower; 3 cored and thinly sliced, 1 broken into small florets
8 sprigs thyme, tied with twine, plus 1 tablespoon chopped
1 cup dry white wine
6 cups chicken stock, plus more to thin, if desired
2 cups heavy cream, plus more to thin, if desired
2 1/2 cups plus 3 tablespoons finely grated Parmesan cheese
2 tablespoons chopped parsley

Steps:

  • Preheat oven to 325 degrees. Cut off tops of garlic heads. Place each on a piece of parchment-lined aluminum foil. Sprinkle with salt and pepper, and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about 1 hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
  • Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions; season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme bundle, and wine. Simmer until wine is reduced by half. Add stock; bring to a simmer. Cover and cook for 20 minutes. Remove cover, and simmer until cauliflower is soft, about 15 minutes. Remove from heat.
  • Remove thyme and stir in cream and 2 1/2 cups Parmesan. Season with salt and pepper. Stir in garlic. Puree in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
  • Heat remaining 1/4 cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley, and remaining 3 tablespoons Parmesan. To serve: Ladle soup into bowls, and garnish with cauliflower florets.

ROASTED CAULIFLOWER, GARLIC, AND LEEK SOUP



Roasted Cauliflower, Garlic, and Leek Soup image

I absolutely love roasted cauliflower, so I came up with this soup one cold day. You don't even need to add cream to this soup to be completely satisfied with the thick creamy texture the cauliflower adds. Roasting the cauliflower and garlic brings the flavor of it to a whole other level. Double the recipe to assure leftovers, as it tastes almost better the next day for lunch! I serve this soup for lunch or dinner with a good cheesy bread. Enjoy!

Provided by Chef V

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 4

Number Of Ingredients 10

1 head cauliflower, cut into florets
3 tablespoons olive oil
salt and ground black pepper to taste
4 cloves garlic
¼ cup butter
2 stalks celery
1 leek - split, cleaned, and minced
¼ cup all-purpose flour
4 cups chicken broth
1 teaspoon dried marjoram

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
  • Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
  • Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
  • Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
  • Blend soup with an immersion blender to your desired consistency; season again with salt.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 18.4 g, Cholesterol 30.5 mg, Fat 22 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 8.7 g, Sodium 185 mg, Sugar 4.7 g

ROASTED CAULIFLOWER, GARLIC AND COCONUT SOUP



Roasted Cauliflower, Garlic and Coconut Soup image

Perfect for a cold snowy day. Warm up with this thick, creamy, coconut, cauliflower soup flavored with roasted garlic, herbs and spices. Caramelizing of the cauliflower and garlic sweetens and concentrates the flavors. Cumin and curry can be added for a more exotic flavor adjusting to your likeness.

Provided by Rita1652

Categories     Cauliflower

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons coconut oil, divided
1 large head fresh cauliflower, cut in to florets
10 -16 garlic cloves, yes you read that right
1/2 teaspoon salt
1/4 teaspoon black pepper, to taste
1 medium onion, diced
1 teaspoon fresh thyme
1 1/2 quarts vegetable stock or 1 1/2 quarts chicken stock
1/4 teaspoon fresh grated nutmeg
1 -3 teaspoon curry powder (optional)
1/2 teaspoon ground cumin (optional)
2 cups organic light coconut milk
1 cup grated gruyere cheese (can be skipped for Vegan or lactose intolerant) (optional) or 1 cup swiss cheese (can be skipped for Vegan or lactose intolerant) (optional)
1/4 teaspoon hot pepper flakes, adjust to taste
flaked coconut, toasted

Steps:

  • Preheat oven to 400 degrees.
  • Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
  • Roast for 30 minutes turning after 15 minutes.
  • Heat remaining coconut oil in a large sauce pan over medium heat.
  • Add the onion and saute until tender, about 5-7 minutes.
  • Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  • Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
  • This is rib sticking thick so you can thin if desired with additional stock.
  • Mix in the cheese, let it melt and season with a good amount of salt and pepper.
  • Plate and top with toasted coconut.
  • Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.

ROASTED CAULIFLOWER POTATO LEEK AND GARLIC SOUP



Roasted Cauliflower Potato Leek and Garlic Soup image

This soup is made from roasted vegetables that are easily found in Winter, just the time you're craving something creamy and comforting. I love creamy soups so I used cream, but this would be great with low fat milk or extra stock and no dairy.

Provided by Mama D

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups cauliflower, cut in small florets
2 cups potatoes, peeled and cut in 1-inch dice
2 cups leeks, white and light green parts only, sliced
1 head garlic
2 tablespoons olive oil, divided
1/4 lb bacon, diced
4 cups chicken stock
3/4 cup heavy cream
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
salt & pepper
1/2 cup white cheddar cheese, coarsely grated for garnish

Steps:

  • Preheat oven to 375 degrees.
  • Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons olive oil and salt and pepper to taste.
  • Spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray. Roast 20 - 25 minutes until tender and lightly browned.
  • Cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil. Roast 25 - 30 minutes,until the bundle feels soft.
  • While the vegetables are roasting. cook the bacon in a large soup pot until it is crisp. remove from pan and drain on paper towels. Discard all but a scant tablespoon of the bacon drippings.
  • Squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1/2 cup chicken stock until well incorporated. Set aside.
  • Add the cauliflower, potatoes and leeks to the pot along with any browned bits. Toss the vegetables to coat with the drippings in the pot. Add 1/2 cup chicken stock and stir to loosen the brown bits in the pot.
  • Add the remaining stock to the pan. Cover and bring to a boil. Reduce the heat and cook covered for 25 minutes.
  • Add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
  • remove the pot from the heat and blend until smooth using an immersion blender. Return the mixture to the stove.
  • Over low heat, add the cream and herbs. Cook until heated through.
  • Serve garnished with the reserved bacon and the grated cheese.

Tips:

  • Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy for its size, with tightly packed florets. Avoid heads with any signs of bruising or wilting.
  • Roast the garlic: Roasting the garlic mellows its flavor and adds a delicious depth of flavor to the soup. To roast the garlic, simply cut off the top of the head, drizzle with olive oil, and roast at 400°F for 30-40 minutes, or until the cloves are soft and golden brown.
  • Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich, flavorful taste.
  • Don't overcook the cauliflower: Cauliflower is a delicate vegetable, so it's important not to overcook it. Cook the cauliflower until it is tender but still has a slight bite to it.
  • Season to taste: Season the soup to taste with salt, pepper, and any other desired seasonings. You can also add a squeeze of lemon juice or a dollop of yogurt for a finishing touch.

Conclusion:

This cauliflower and roasted garlic soup is a delicious and healthy way to warm up on a cold day. It's also a great way to get your daily dose of vegetables. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this cauliflower and roasted garlic soup a try. You won't be disappointed!

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