Roasted Garlic & Cauliflower Soup

Minimal ingredients. Maximum flavor.

roasted garlic cauliflower soup

Here’s a simple soup recipe that combines a whole lotta cauliflower with the oven-roasted richness of garlic. With the addition of white wine and flavorful spices of cayenne, red pepper, even more garlic, along with onion powder, you’ve got the makings of a soul-warming soup. Top with freshly shaved parmesan and behold – a bowl of soup worthy of standing up to even the coldest winter days.

Time You Need

  • ~40 minutes prep
  • ~25 minutes cooking
  • Yields: 5-6 servings

What You Need

  • ~20 cloves of garlic
  • 2 heads of cauliflower, broken into small florets
  • 1 tbsp corn starch
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup of skim milk
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 small white onion, diced
  • 1 1/2 cups of dry white wine
  • 4 tbsp olive oil
  • Salt and pepper, to taste
  • 1/2 tsp cayenne pepper
  • 1 tbsp red pepper flakes
  • Freshly shredded or shaved parmesan, for topping

What You Do

  • Start by roasting the garlic. Preheat oven to 400 degrees. Toss garlic cloves in one tbsp of olive oil. Roast for about 40 minutes, or until garlic begins to brown.
  • In a large pot, heat 3 tbsp olive oil over medium heat. Stir in cauliflower, onion, and roasted garlic. Cook until onions soften and cauliflower begins to lightly brown.
  • Whisk in corn starch, and then stir in wine and chicken broth. Bring to a boil, then reduce heat to simmer.
  • Whisk in seasonings, milk, and whipping cream. Then using an immersion blender, process the soup until smooth.
  • Let simmer for 15 minutes, while constantly stirring.
  • Serve with fresh parmesan cheese.
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