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!
Course Soup
Cuisine Canadian
Prep Time 10 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 6servings
Calories 167kcal
Author Carmy
Ingredients
3headsgarlic
4tablespoonsolive oildivided between the garlic (1.5 tbsp) and cauliflower (2.5 tbsp)
500gramsfrozen cauliflower florets4 cups
1tablespoonsaltdivided between roasting the cauliflower and seasoning the soup
1tablespoonbutter
1onionsliced
3shallotsliced
5cupsvegetable 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.
Video
Notes
this makes 6 smaller servings as a side or 4 larger servings as a main.