3 Ingredient Cauliflower Soup

Craving a smooth, comforting soup without all the fuss? Look no further! This roasted cauliflower garlic soup takes just three simple ingredients - roasted cauliflower, savory soup stock, and aromatic roasted garlic - and transforms them into a delicious and hearty soup. This soup is perfect for anyone seeking a lighter and healthier option without compromising on taste.

I love making simple soups with just a handful of ingredients. This one is surprisingly flavorful! The garlic sure adds to that.
If you like easy soups, you should also try this easy vegetable soup with cabbage, or this flavorful butternut squash soup with leeks.

Why I Love This Soup

Healthy and nutritious: Cauliflower is a low-calorie vegetable packed with vitamins, minerals, and fiber. This soup is a guilt-free way to incorporate these nutrients into your diet.

Naturally creamy and flavorful: Despite using no dairy products, this soup develops a surprisingly creamy texture thanks to the blending of the cauliflower florets. The roasted garlic adds a depth of flavor that elevates the simplicity of the ingredients.

Simplicity is key: This roasted garlic cauliflower soup comes together with minimal effort, making it perfect for busy weeknights or lazy Sundays. Just three ingredients and minimal prep work result in a delicious and satisfying meal.

Budget-friendly: This soup is incredibly affordable to make, requiring only a few basic ingredients. It's a perfect choice for those looking for a cost-effective and delicious meal

Ingredients

Large head of Cauliflower - the cauliflower I used weighed close to 2 lbs

Chicken stock - you can substitute vegetable stock if you prefer.

1 head of garlic - I would recommend using fresh garlic for this recipe, not substituting garlic powder.

You will also need a little oil (I use light olive oil) and salt (Kosher salt if you have it).

Instructions

Preheat oven to 425F

Step 1
Break/cut the cauliflower into 1-inch florets. Place on a sheet pan (I use a silicone mat), and sprinkle with olive oil and a light coating of salt.

Step 2
Cut off the top part of the garlic (about ¼ inch). Make a boat with foil and place garlic in, cut side up. Drizzle with oil and some salt. Wrap garlic in foil and place on the same sheet pan as the cauliflower.

Step 3
Roast until cauliflower is lightly browned, about 30 minutes.

Step 4
Add 4 cups of soup stock plus 2 cups of water to a large pot or Dutch oven. Bring to a steady simmer.

Step 5
Set aside about ½ cup of roasted cauliflower as the soup garnish.
Add the rest of the cauliflower to the pot, along with the garlic, after you have squeezed out the garlic cloves. Throw out the garlic skins.
Cover and simmer for 10 minutes until soft.

Step 6
Remove from heat and use an immersion blender to puree until smooth.
Due to varying sizes of cauliflower, you may need to add a little water to thin the soup.

Garnish the soup with the reserved roasted cauliflower and some green chopped chives or green onions (optional).

Storage

In a sealed container, this soup can be refrigerated for up to 4 days. It may thicken, so adding a little water to thin it may be necessary.
Soup may be frozen for up to 3 months. The liquid may separate, but just stir it to mix when heating.

I recommend reheating this soup on the stovetop.

FAQs

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