This Creamy Roasted Garlic and Cauliflower Soup is so easy to make and will have you reaching for seconds! It’s freezer friendly, meal prep friendly, and is perfect to cozy up to!

white bowl with garlic and cauliflower soup

Cauliflower Soup, But Better

I love cauliflower soup. It’s so easy to make, and it’s just filled with healthy goodness. When making cauliflower soup, I love roasting it beforehand as it gives it a richer cauliflower flavor. It might seem like “extra” work but trust me, it’s worth it. You have to roast garlic for this soup anyways, so you might as well roast some cauliflower while you’re at it!

Looking for a main dish to serve with this soup? Try my Dutch Oven Chicken Recipe.

Why You’ll Love this Soup

It’s freezer friendly: because this roasted garlic cauliflower soup is made creamy by blending everything together, there’s no dairy in it so it freezes beautiful.
It’s super easy: you only need a handful of ingredients to make this roasted cauliflower soup.
This recipe uses frozen cauliflower: yup, you read that right! My secret ingredient is actually frozen cauliflower. Sometimes the cauliflower selection in the produce aisle is not ideal so using frozen cauliflower keeps everything consistent. Plus it saves you time cutting up the cauliflower yourself! One bag is 500 grams and it is exactly 4 cups. You can also roast the cauliflower straight from frozen, no thawing needed. It also cost less than buying fresh cauliflower. So this “hack” saves you time and money!

What You’ll Need To Make This Creamy Garlic Cauliflower Soup

garlic — the more, the merrier!
olive oil — or any neutral oil of your choice.
frozen cauliflower — frozen cauliflower keeps this recipe easy, breezy.
salt
butter — I use unsalted butter.
onion — for a delicious savory flavor.
shallot — I like adding some shallots in addition to onions as it adds a sweeter note to the soup.
vegetable stock — I suggest using low-sodium stock and adding salt as needed.

How To Make This Roasted Cauliflower Soup

instructional photo of sautéing vegetables and simmering with stock

Heat your oven to 425F (400F if you’re not using frozen cauliflower).
Cut off the tops of the garlic bulb, drizzle a bit of olive oil on top, and wrap it up in tin foil. Roast in the oven for 40-60 minutes.
At the same time, coat your frozen cauliflower with some olive oil and salt and roast for around 20-25 minutes. Reserve 4-6 roasted cauliflower if you’d like to garnish with one.
When cool to touch, remove the garlic cloves from the skin and set aside.
In a heavy bottomed pot over medium heat, add in your butter, onion, and shallots and saute for 2-3 minutes, until softened.
Add in the roasted garlic cloves, saute, and then add in the roasted cauliflower and vegetable stock.
Stir and bring it to a boil before lowering the heat to a simmer for 15-20 minutes.
Using an immersion blender or regular blender, blend the soup until it is smooth (I used my Vitamix). Be sure you don’t overfill your blender and remove the centre cap from the lid of your blender and cover with a paper towel to allow the heat to escape while blending.
Serve with some croutons and a roasted cauliflower floret as garnish if desire and enjoy immediately or pack into airtight containers to meal prep for the week.

instructional photos of soup before and after blending in a vitamix

close up of roasted cauliflower soup with croutons

How to Freeze Cauliflower Soup

Do not freeze hot soup. Once your soup has cooled, pour it into a mason jar, leaving a minimum of 1 inch of space on top. Using the mason jar means there’s always a serving of soup ready to go compared to freezing a large batch in a large container. Be sure you use mason jars that are freezer friendly.
When ready to use, let the soup thaw out overnight in the fridge before re-heating it. Follow glass safety instructions – the sudden change in temperature is a no-no. If you don’t want to chance anything, these plastic containers are great for soups.
I also like to use Souper Cubes for freezing soups as you can easily freeze in single servings.

My Recommendation

Souper Cubes have very kindly created a discount code for readers here! Use code “CARMY10” for 10% your next order. The code is only valid once per customer. It is perfect for freezing meals in portions!

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How to Thaw Frozen Garlic and Cauliflower Soup

Thawing in the fridge: thaw in the fridge for 1-2 days and microwave, preferably after transferring to a microwave safe container/bowl.
Water bath: thaw the frozen soup in a warm water bath until melted. Reheat on the stove or in the microwave.
Directly microwaving it: this method is why I love my Souper Cubes. You can pop the block of frozen roasted garlic and cauliflower soup out of the silicone and then microwave it from frozen in a microwave safe container or reheat it on the stove with an extra splash of broth.

What to Serve with Cauliflower Soup

white bowl of roasted garlic and cauliflower soup

Recipe Variations

Swap out the butter to make this vegan friendly.
Add in some red chili flakes to add some heat to the soup
Increase or decrease the vegetable stock to adjust the thickness of the soup.
Try my air fryer roasted garlic if you don’t want to roast garlic in the oven.

bowl of parsnip soup with pea shoots, bacon, and croutons on top

Want another delicious soup? Try my Honey Roasted Parsnip Soup!

Creamy Roasted Garlic and Cauliflower Soup

This Creamy Roasted Garlic and Cauliflower Soup is so easy to make and will have you reaching for seconds! It’s freezer friendly, meal prep friendly, and is perfect to cozy up to!

5 from 2 votes

Print Rate

Prep Time: 10

Cook Time: 1 20

Total Time: 1 30

Servings: servings

Ingredients

3 heads garlic
4 tablespoons olive oil, divided between the garlic (1.5 tbsp) and cauliflower (2.5 tbsp)
500 grams frozen cauliflower florets, 4 cups
1 tablespoon salt, divided between roasting the cauliflower and seasoning the soup
1 tablespoon butter
1 onion, sliced
3 shallot, sliced
5 cups vegetable stock

Instructions

Heat your oven to 425F. (400F if you're not using frozen cauliflower)
Cut off the tops of the garlic bulb, drizzle a bit of olive oil on top, and wrap it up in tin foil. Roast in the oven for 40-60 minutes.
At the same time, coat your frozen cauliflower with some olive oil and salt and roast for around 20-25 minutes. Reserve 4-6 roasted cauliflower if you’d like to garnish with one.
When cool to touch, remove the garlic cloves from the skin and set aside.
In a heavy bottomed pot over medium heat, add in your butter, onion, and shallots and saute for 2-3 minutes, until softened.
Add in the roasted garlic cloves, saute, and then add in the roasted cauliflower and vegetable stock. Salt to taste
Stir and bring it to a boil before lowering the heat to a simmer for 15-20 minutes.
Using an immersion blender or regular blender, blend the soup until it is smooth (I used my Vitamix). Be sure you don’t overfill your blender and remove the centre cap from the lid of your blender and cover with a paper towel to allow the heat to escape while blending.
Serve with some croutons and a roasted cauliflower floret as garnish if desire and enjoy immediately or pack into airtight containers to meal prep for the week.

Notes

this makes 6 smaller servings as a side or 4 larger servings as a main.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Soup

Cuisine: Canadian

Nutrition Disclaimer

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