Roasted Cauliflower and Garlic Soup Recipe (2024)

I wonder if using a few cups of chicken broth in exchange for some of the water would make for an even more savory soup? I know it would obviate the vegan-ness, but for non-vegans it might be tasty...

This soup was awesome. So simple and so delicious. I didn’t have quite enough cauliflower so I added some chickpeas to both the roasting and blending steps and it was a nice consistency.

Throw in a handful of raw, unsalted cashew pieces with the broth - before puréeing, to add a bit of protein and keep it vegan.

very yummy and simple! Some modifications:- I didn't use the cauliflower leaves.- my cauliflower head was not "very large". To make up for this, I used only 4c water, but the soup was still pretty watery in the end.- used veggie broth instead of water.Next time I make this soup, I think I will use 2 heads of cauliflower (no leaves), the full 6 cups of liquid (veggie broth), and also I would roast the florets and garlic for longer -- at least 45 mins.

I never understood why beets and garlic get wrapped in foil when one is roasting them. Can they really caramelize wrapped up in foil and steaming in their own evaporating liquid? I roast beets with olive oil, salt and pepper, uncovered, and they come out delicious and caramelized. Similarly, I would be inclined to roast the garlic uncovered. Any thoughts?

Yes, adding some Great Northern, cannellini, or navy beans or a potato or two will add creaminess. Along with the olive oil, they add an unctuousness to the soup.Is there any reason not to use stock inplace of water? Vegetable stock would still keep it vegan, no?

Add Parmesan Rinds!

Put the garlic in before you prepare the cauliflower. It needs closer to an hour to really get golden brown and tender.

To the person who said browning cauliflower makes it bitter: I have been cooking professionally for almost 40 years and I have never experienced caramelized cauliflower to be bitter.

There is a great vegan “no chicken” base by “Better than Bouillon” in a jar that we have used for years in Chinese and veggie recipes instead of chicken stock and it is terrific. Adds the depth we want. Easy way to keep it plant-based and delicious.

Consider white pepper and a bit of horseradish to add a twist to this.

I like adding silken tofu or a can of beans to soups like this to bump up the satiety. Will be trying this!!!

How are the cauliflower leaves supposed to be used?

I garnished this with dry roasted cumin and cayenne. Delicious.

I added a couple of teaspoons of dijon mustard- yum!

First time, I followed directions, appreciated purity, simplicity, nutrition. Roasted florets look pretty in photo BUT sank to bottom for me. Second time, viewed as 3 steps 1) ROAST VEGETABLES - no need for foil! Use 100% vegetables for puree. 2) PICK SOUP BASE - I used 1c mushroom broth I had in freezer, 5 c chicken broth, finished w 1/2 c heavy cream I had in fridge 3) - TOP - 2-3 sauteed/salted sage leaves (very pretty w a drizzle of olive oil and black pepper). Versatile, delicious!

If “beige” were a flavor, this soup would be it. Great texture, very creamy if made as written, but even after throwing in some thyme sprigs and bay leaf to steep, just… nothing. If I make it again it’s getting stock or broth instead of water, herbs in the simmer, and a drizzle of oregano oil to finish. Vegan does not have to be this bland.

Brilliant recipe. I took the advice of several of the others who commented - I added one cup of raw cashews at the same time as adding the cauliflower and garlic to the water - but I did do something original, I roasted a big hunk of fennel with the cauliflower - yes!! Very good. I also added my vegan chicken stock powder to the water, also a very delicious addition.

The dullest soup at the dinner party. Don’t bother making without modifications. Cauliflower, water and salt is never going to wow discerning taste buds.

This was very watery and bland. I tried to jazz it up with some miso paste and extra salt, but meh. I put some really spicy hot sauce on it because I was starving! What did I do wrong?! I think the recipe calls for too much water, perhaps.

I made this as written except that my head of cauliflower didn’t seem large enough for 6 cups of water so I followed another commenter’s advice and used 4 cups. The recipe didn’t specify the size of the garlic head and the one I had was on the small side. I roasted the cauliflower for 35 mins which was perfect but had to leave the garlic in for another 20 minutes. It is a very bland, thin soup. I agree that some sort of broth and perhaps a squeeze of lemon might brighten it up.

Add cumin, red pepper, and a squeeze of lemon. A little boring otherwise.

Comforting, versatile, nutritious! I used parmesan rind broth that I happened to have in the freezer - delicious! Chicken or vegetable stock could work well too. I processed initially with an immersion blender, then transferred in batches to a traditional blender. To achieve the look in the photo, serve in shallow bowls (otherwise roasted cauliflower pieces may sink). [Ali mentions topping with fried sage or capers, consider also a squeeze of fresh lemon.]

I did not think this soup was terrible, but my family hated it with such a fervor that it was ridiculed by all throughout dinner and for the remainder of the evening. I expect this to be the family’s new reference point for something awful. We won’t be making it again.

I added 2 cups of cooked chick peas and veg bouillon - it was a lovely simple dinner. Roasted the cauli the night before.

This is unbelievable! So easy and so delicious! The only thing I changed was using chicken broth instead of water.

Instead of the 6 cups of water I used 4 cups of bone broth and 2 cups of water. I also added a peeled potato cut in cubes in the boiling water with the cauliflower. It was a little bit heavy but very nourishing for my 1 and a half year old baby and was DELICIOUS ;)

Can’t imagine this soup with water. It’s bland enough with veg stock. Used 4c instead of 6c. Best way to finish this soup is with the rosemary and thyme olive oil I picked up on a trip. Not sure I’ll make again, unless I’m short on pantry items to make a different recipe.

I used vegetable broth instead of water and reduced the amount of water until I could tell how thin or thick it was. I’m glad I did. I also used some coarse salt that had rosemary in it- this is fantastic. The reserved cauliflower never made it back into the bowl. I ate it all while I waited for the soup to cook

As others have said it’s pretty bland when made to the recipe. I added chicken broth, sour cream and Parmesan to give it more ooompf.