Looking for more soup recipes? Try Creamy Tortellini Soup, Broccoli Cheese Soup, Corn Chowder, or Roasted Tomato Soup!
Why I love this recipe:
Flavorful – The process of roasting the cauliflower and garlic brings such a delicious flavor to this soup! Creamy – We love the ultra smooth texture and flavor of this roasted cauliflower and garlic soup. It’s perfect on a cold day served with crusty bread or in a bread bowl. Veggie First – There’s a whole head of cauliflower is in this soup, and I appreciate comfort food that’s meatless. (Here are more vegetarian meal ideas).
Make Ahead and Freezing Instructions:
To Make Ahead: Keep leftover cauliflower soup in an airtight container in the fridge for a few days. Remove the papery leaves from the bulb of garlic, leaving the skin and leaving it as a whole bunch. Cut ¼ inch from the top of the cloves then drizzle olive oil on the exposed garlic cloves so it drips down the inside. Place whole bulb inside a piece of aluminum foil then seal closed. Place on baking sheet next to cauliflower. Roast cauliflower and garlic at 400 degrees F for 30 minutes, tossing once halfway through cooking. Make Soup: Melt butter in a large soup pot then add onion and cook for 5 minutes. Add roasted cauliflower then press the garlic cloves to squeeze the roasted garlic into the pot. Pour in chicken stock and thyme, cover, then cook for 15 minutes. Blend: Ladle easy cauliflower soup into a blender and blend until smooth. Return to pot then add a little more stock, if it’s too thick. Stir in cream and nutmeg then season with additional salt and pepper, to taste. Serve: Garnish with a pinch of cheddar cheese and chives and serve with crusty bread. To Freeze: Let cool completely then store in a freezer safe bag or container for up to 2 months.Thaw overnight in the fridge.
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