Roasted cauliflower soup

It’s soup season, and nothing beats a comforting bowl of rich and creamy roasted cauliflower soup. It’s so quick and easy to make that even in the dreary grey days of the fall you will get this soup out in 1- 2 -3.

Cauliflower soup was a staple of my childhood, I just loved it! However, my mom hated making it because of the strong smell the cauliflower gives while boiling. So, now that I have started making it for myself, I decided to reduce the smell and increase scrumptiousness by roasting the cauliflower instead of boiling it and adding garlic, as obviously almost everything is better with garlic!.. Just like that, a mere infatuation became true love. Sometimes I will even cook a whole dinner for my family and make this soup just for me and I get a little piece of heaven for myself … So So Good!


Roasted cawliflower and garlic soup

Prep Time 5 minutes
Cook Time 5 minutes
Baking 30 minutes
Total Time 40 minutes
Servings 2 servings


  • 2 tbs olive oil
  • 1 head cawliflower cut in florets
  • 1/2 head of garlic
  • 1 twig fresh thyme
  • 600 ml chicken stock or vegetable if going for a vegan version
  • Salt to taste
  • pepper to taste
  • optional bacon cooked and cut into bits for serving
  • optional handlful spring onion for serving


  1. Preheat the oven to 180℃

  2. Set the cauliflower florets in a baking tray, drizzle the olive oil and season with salt and pepper.

  3. Toss the cauliflower florets to ensure the even coverage and add the fresh thyme.

  4. Cut the top of the garlic. Wrap the garlic head and drizzle olive oil in the top of the garlic head. Warp tighly and place in the baking tray along with the cauliflower florets

  5. Bake for 30 minutes or until the tips of the florets start to brown. To get an even browning flip the florets about halfway into the baking time.

  6. Once the florets are baked take the garlic parcel out of the tray and add the florets and any liquid that there may be to a blender.

  7. Squeeze the rosted garlic carefully into the blender along with the florets.

  8. Add about half of the stock or enough to cover the solid ingredients and then some.

  9. Blend until smooth.

  10. Add the soup to a saucepan and add any leftover stock, bring to a boil, and season with salt and pepper.

  11. Serve and sprinkle wth bacon bits and spring onions and enjoy!

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