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Roasted Cauliflower Soup

Servings 6 people


  • 1 head cauliflower, chopped into florets
  • 6 cloves garlic
  • 1/4 cup + 2 tablespoons olive oil, divided
  • 2-3 cups chicken or veggie broth, divided
  • 1/2 teaspoon fresh thyme
  • salt and pepper to taste


  1. Preheat oven to 425*

    Toss cauliflower and garlic cloves with 1/4 cup olive oil and spread out on a parchment lined baking sheet.  Roast for 25-30 minutes or until cauliflower is tender and charred, be sure to toss halfway through so they don't burn on one side. 

  2. Transfer cauliflower and garlic to a blender with remaining olive oil, thyme and 2 cups of broth.  Puree until smooth.  Add the remaining broth slowly until a silky consistency is reached.  

  3. Transfer soup to a medium sauce pot and simmer over low heat for 10-15 minutes.  Serve hot.  

Recipe Notes

Due to the natural starches in cauliflower, this soup will thicken up more as it cools. To reheat, you may need to add a little broth or water to retain original consistency.