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Velvety Roasted Cauliflower Soup with Roasted Garlic

A creamy bowl of yellow roasted cauliflower soup garnished with fresh chopped chives and black pepper.
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I am so glad you are here. This recipe transforms simple cauliflower into a creamy, comforting soup with deep flavor from roasting. It is an easy, nourishing vegetarian dinner perfect for chilly evenings.

Ingredients

Scale
  • 2 large heads cauliflower, cut into florets
  • 1 large yellow onion, quartered
  • 6 cloves garlic, unpeeled
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground turmeric
  • 4 cups vegetable broth
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes (for vegan creaminess)
  • 1 tablespoon fresh lemon juice
  • Optional garnish: fresh chives or parsley

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the cauliflower florets, onion quarters, and unpeeled garlic cloves on a large baking sheet.
  3. Drizzle with 2 tablespoons of olive oil, salt, pepper, and turmeric. Toss everything to coat evenly.
  4. Roast for 25 to 30 minutes, or until the cauliflower edges are nicely browned and tender.
  5. Remove the garlic cloves from the sheet and squeeze the soft, roasted garlic pulp out of the skins into a bowl. Discard the skins.
  6. Transfer the roasted cauliflower, onion, and roasted garlic pulp to a large pot. Add the vegetable broth.
  7. Bring the mixture to a simmer over medium heat and cook for 5 minutes to allow the flavors to meld.
  8. Drain the soaked cashews. Add the drained cashews and the remaining 1 tablespoon of olive oil to the pot.
  9. Carefully transfer the soup mixture in batches to a high-speed blender. Blend until completely smooth and velvety. If you use an immersion blender, blend directly in the pot until smooth.
  10. Return the soup to the pot if necessary. Stir in the fresh lemon juice. Taste and add more salt or pepper if needed.
  11. Serve the soup hot, garnished with fresh chives or parsley.

Notes

  • For a richer flavor, roast the vegetables until they have deep caramelization.
  • If you are not making this vegan, you can substitute the cashews with 1/2 cup of heavy cream or 1/4 cup of grated Parmesan cheese added at the end.
  • You can make this a freezer-friendly soup by omitting the cashews or cream until reheating.

Nutrition

Find it online: https://www.purecookingjoy.com/roasted-cauliflower-soup-recipe/

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