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Home » Recipes » Roasted Cauliflower & Garlic Soup

Roasted Cauliflower & Garlic Soup

Published November 3, 2011. Last updated November 6, 2021 by Judy Purcell 26 Comments

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Yesterday, with the storm blowing outside, I was ready with a fist full of recipes. Sausage and Lentil Soup were already on the docket, along with sprouted wheat bread recipes, both dinner rolls, and French bread.  Mid-morning, the creative process kicked in and this recipe lined up in my head like a military march.

I often wonder why these flashes of creativity strike during a shower, at 3:00 a.m., or when I am already committed to something else for the day. 

Oh well, I have learned to grab a pen and something to scratch it out on, because you can bet money on the fact it will NOT come back to me later.  Fortunately, I had more than the back of an envelope at hand, so the recipe made its way from my head to the paper.

Roasted cauliflower soup steps collage

Roasted cauliflower and roasted garlic … these would carry the show. 

Wanting it as creamy white as possible, I chose parsnips over carrots and declined the notion of celery. Cauliflower creates a creamy texture all on its own once pureed, so a small amount of cream is all it took to hit the mark for texture.  Roasted garlic brings a smooth, deep flavor to quick soups, making it taste like it has simmered all day. Stir in extra roasted cauliflower just before serving, garnished with bacon and scallions for a little crunch and satisfying finish.

This recipe was so easy to put together it was ready in time for lunch with plenty of energy for my bread and lentil soup, which we had for dinner.

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Roasted Cauliflower & Garlic Soup

Creamy roasted garlic and cauliflower soup garnished with bacon and scallions.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 4
Author: Judy Purcell
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Ingredients

  • 1 small bulb garlic (8-10 cloves) — roasted
  • 2 tablespoons extra-virgin olive oil
  • 1/2 small head cauliflower , sliced 1/4″ thick
  • lemon pepper
  • 2 slices bacon , fried and crumbled
  • 3/4 cup parsnip , peeled and diced
  • 1/2 cup chopped sweet onion
  • 2 cups chicken stock
  • 2 tablespoons cream
  • Chopped scallions , for garnish
  • Sea salt
  • Freshly ground pepper
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Instructions

  • Heat oven to 400°F Cut top of garlic bulb off so that the majority of the cloves are exposed. Place in a small oven proof dish, pour 2 tablespoons olive oil over garlic bulb, and roast at for 30 minutes or until garlic is soft.
  • Arrange sliced cauliflower on a rimmed baking sheet, brush with additional olive oil and sprinkle with 1/2-1 teaspoon of the lemon pepper. Place in the oven beside the garlic and roast for about 10 minutes, stirring midway through, until cauliflower is lightly browned. Remove cauliflower from oven and set aside. When garlic is soft and top is lightly browned, remove from oven, place garlic bulb on a plate and let cool. Reserve roasted garlic oil for garnish, if desired.
  • Cook bacon in a medium sauce pan until crisp and fat is rendered. Drain on paper towel, crumble, and set aside. While bacon is cooking, finely chop 1/2 cup of the roasted cauliflower and reserve.
  • Cook onion and parsnip in bacon fat in the same sauce pan over med heat until vegetables are softened, about 5-6 minutes. Add cauliflower except for the reserved 1/2 cup to the onions and parsnips. Squeeze the garlic bulb from the bottom to remove garlic cloves and add cloves to the pot.
  • Pour 1 1/2 cups of the broth over the vegetables and simmer for 8-10 minutes or until vegetables are all cooked through. Puree soup in a blender until smooth, return to sauce pan and add remaining broth, reserved cauliflower, and cream.
  • Heat on low for 2 minutes to heat through. Serve in warmed bowls and garnish with crumbled bacon, scallions, and drizzle with reserved roasted garlic olive oil.

Nutrition

Serving: 4g | Calories: 211kcal | Carbohydrates: 12g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 261mg | Potassium: 364mg | Fiber: 2g | Sugar: 4g | Vitamin A: 110IU | Vitamin C: 21.6mg | Calcium: 29mg | Iron: 0.6mg
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Filed Under: Fruit & Vegetables, Recipes, Soups / Stews Tagged With: cauliflower, cooking, Creamy Cauliflower Soup, food, Garlic, recipe, Roasted Cauliflower and Garlic Soup, Roasted Cauliflower Soup, soups, Winter Soups

Comments

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    Rating




  1. Jocelyn says

    March 14, 2015 at 2:22 pm

    Yum. Your recipes always make me want to run into the kitchen.

    Reply
  2. Debbie @ Easy Natural Food says

    December 14, 2011 at 12:35 pm

    I just tweeted this soup as one of my favorites from Sunday Night Soup Night! Thanks for linking up and hope to see you again soon 🙂

    Reply
  3. Debbie @ Easy Natural Food says

    December 13, 2011 at 4:37 pm

    Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

    Reply
  4. Debbie @ Easy Natural Food says

    December 1, 2011 at 10:44 pm

    I love cauliflower, although my husband isn’t so keen 🙁 But this looks really tasty and I’d love it if you could share it with Sunday Night Soup Night!

    Thanks
    Debbie

    Reply
  5. Shannon says

    November 16, 2011 at 9:50 pm

    This sounds great! I’m actually chatting with my mom right now and she is wanting the recipe too.

    Thanks for linking up to Friday Food on Momtrends.com last week!

    Reply
  6. Mae says

    November 12, 2011 at 1:36 pm

    I’ve been trying to incorporate more cauliflower into my diet…this is the perfect recipe! I’m so excited to try it out. It looks amazing! Thanks for sharing!
    xx

    Reply
  7. mjskit says

    November 11, 2011 at 9:14 am

    Looks like the cold weather inspires us both the same way – Garlic Soup! I love it! Yours is so different from mine that I’m going to have to try it! I’m not a big cauliflower fan, but it sure sounds good in this soup! Great recipe!

    Reply
    • Judy Purcell says

      November 11, 2011 at 9:17 am

      My daughter doesn’t like cauliflower either, but she liked this soup a lot. Let me know how you liked it!

      Reply
  8. Hannah (BitterSweet) says

    November 7, 2011 at 10:55 am

    It’s true, inspiration always comes at the most random times… That’s why I always have a million lists of ideas all over the house, so I don’t forget!

    I love how smooth and creamy this soup looks… Like a warm, soft blanket (but far tastier, of course!)

    Reply
    • Judy says

      November 7, 2011 at 11:39 am

      Hannah, I have wondered, how many notepads, post-its, booklets, yellow pads, scraps of paper, can one person have without “losing it”? (he he) 😀

      Reply
  9. thedrivencook says

    November 6, 2011 at 7:39 pm

    Roasted cauliflower is soooo yummy.

    Reply
  10. Judy says

    November 4, 2011 at 3:11 pm

    Hi Cheryl, thanks for asking, I’ll be posting that recipe on Monday, if you subscribe, you will receive a notice in your inbox. Otherwise, you can check back Monday afternoon 🙂

    Reply
    • Cheryl Rector says

      November 4, 2011 at 4:37 pm

      I already subscribed. First thing. 🙂

      Reply
  11. Cheryl Rector says

    November 4, 2011 at 2:59 pm

    I stopped after reading the Sausage and Lentil soup part. It sounded so good I tried to find the recipe, to no avail. Can you send me a link please?

    Reply
  12. rsmacaalay says

    November 3, 2011 at 6:10 pm

    I can just imagine the rich flavor of that soup. And 3 am I am still sound at sleep at that time

    Reply
  13. sportsglutton says

    November 3, 2011 at 4:29 pm

    Roasted cauliflower? Oh yes. Turn it into soup? 100% behind that! This sounds perfect to me.

    And inspiration at 3am…I hate/love it when that happens. My problem is I feel like getting up and writing.

    Reply
    • Judy says

      November 7, 2011 at 11:41 am

      That’s why I keep a notepad by the bed…of course, there are those times I either can’t read my nighttime handwriting or can’t fully remember what the shorthand was supposed to mean!

      Reply
  14. Savory Simple says

    November 3, 2011 at 4:01 pm

    There’s just something about the shower. I’m the same way, and I think it’s because we relax and let our mind wander. It’s really the best way to harness creativity, because it’s best not to over-think things. I had never tried cauliflower soup before going to culinary school and I absolutely fell in love with it. Who would have thought cauliflower would be so wonderful in soups and purees?

    Reply
    • Judy says

      November 3, 2011 at 4:10 pm

      I have learned to keep a pen and notebook in the bathroom, who knew it was such a creative place 😉 Yesterday was my first time to eat cauliflower soup and I am hooked! So very delicious!

      Reply
  15. ChgoJohn says

    November 3, 2011 at 3:14 pm

    This is so easy to prepare and the result so delicious! Roasting the cauliflower is a great idea for the additional flavor it brings and I like how you’ve cut the amount of cream used. Great dish!

    Reply
  16. kuby2u says

    November 3, 2011 at 11:42 am

    This sounds good! I will try this. Love roasted veggies

    Reply
  17. Karen says

    November 3, 2011 at 11:38 am

    This sounds so good. I have a half head of cauliflower left from another dish and your recipe has won out over what I was going to make. Dinner in a jiffy.

    Reply
  18. Rufus' Food and Spirits Guide says

    November 3, 2011 at 11:35 am

    I saw the picture on FB and was hoping you’d post this soon. Thanks, looks great.

    Reply
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